Creamy Creme Caramel/Flan
Smooth, creamy and silky caramel flan made with just a few ingredients like milk, eggs and sugar; classic and gourmet-like dessert made easy at home!
- For the caramel sauce:
- ½ cup sugar
- 2 tablespoons water
- For the custard:
- 2 cups (500 ml) milk
- ¼ cup sugar
- 3 eggs
- 1 teaspoon vanilla extract/essence
Level of difficulty Easy
Cost Average budget
Preheat oven to 325 degrees Fahrenheit or 160 degrees Centigrade.
In a saucepan, mix the sugar and water for the caramel. Heat on medium heat, scraping the sides often until the sugar starts to melt and caramelize. Once it turns amber brown or golden brown, remove from heat and pour into a baking pan about 6 to 7 inches in diameter. Swirl the pan to coat the bottom and a little bit of the sides with the caramel sauce.
Keep aside to cool a little.
Meanwhile, heat the milk in a saucepan until hot; do not let it boil (this is called scalding). Keep aside.
In a medium sized bowl, beat the eggs with the sugar with a whisk (you can use a hand blender too). Once the eggs and sugar are well incorporated, gently and slowly add the slightly cooled milk along with vanilla and whisk again.
Pour the milk mixture into the caramel coated pan.
Place the bowl into a large pan and fill the outer pan with hot water up to halfway up the sides of the bowl with the milk mixture.
Place in the preheated oven and bake for about 45 minutes to 1 hour until a tooth pick inserted in the center of the custard comes out clean.
Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or even overnight. Caramel custard is best served chilled.
Just before serving, run a knife around the outer edges of the flan, place a large plate over the bowl and gently but quickly overturn and unmold the caramel custard flan onto the plate.
Serve wedges of this heavenly dessert immediately; store leftovers (if any!) in the refrigerator for up to 5 days.
I used a 6 inch pan. You can use an 7 inch or 8 inches pan; the larger the pan, the thinner the flan. For individual servings, bake in small glass bowls or ramekin bowls (1/2 cup each).
For a quicker method, blend the eggs, milk and sugar in a blender jar and pour over the caramel.
Do not overcook the caramel. If you do not keep an eye on it, the caramel can burn in seconds.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.