Crème Caramel Flan: Silky Caramel Custard
This classic French-style flan features a layer of golden caramel topped with a velvety custard. Baked in a gentle water bath and chilled until set, it delivers a luxuriously smooth texture and the perfect balance of sweet, buttery caramel and creamy vanilla custard.
Equipment
- Small Saucepan For making caramel
- Whisk For blending custard
- Mixing Bowl
- 6 Ramekins (about 4 oz each)
- Large baking dish or roasting pan For water bath
- Measuring Cups & Spoons
- Fine mesh strainer Optional, for extra-smooth custard
Ingredients
For the Caramel:
- 1 cup Granulated sugar Forms the base of the caramel
- 2–3 Tbsp Water Helps dissolve sugar evenly
- A few drops Lemon juice optional Prevents crystallization, enhances flavor
For the Custard:
- 2 cups Whole milk Creamy base
- 1 cup Heavy cream Adds richness
- ½ cup Granulated sugar Sweetens custard
- 5 large Egg yolks Thickens and gives silkiness
- 1 tsp Vanilla extract Aromatic depth
- A pinch Salt Balances flavors
Instructions
Make the Caramel:
- In a small saucepan over medium heat, combine sugar and water (plus lemon juice if using).
- Stir gently until the sugar dissolves, then stop stirring and let the mixture simmer until it turns a deep amber color (about 6–8 minutes).
- Immediately and carefully pour the hot caramel into the bottom of each ramekin, tilting to coat evenly. Set aside to harden.
Prepare the Custard:
- Preheat oven to 325°F (160°C).
- In a mixing bowl, whisk together milk, cream, sugar, egg yolks, vanilla, and salt until just combined. Do not overbeat.
- Optional: Strain the mixture through a fine-mesh sieve for an ultra-smooth custard.
Assemble & Bake:
- Divide the custard evenly among the caramel-coated ramekins.
- Place ramekins in a large baking dish. Pour hot water into the dish to come halfway up the sides of the ramekins (water bath).
- Bake 45–50 minutes, or until the custard is just set but still slightly jiggly in the center.
Chill & Unmold:
- Carefully remove ramekins from the water bath and let cool to room temperature.
- Refrigerate at least 2 hours (or overnight) to fully set.
- To unmold, run a thin knife around the edge of each ramekin, place a serving plate on top, and invert.
Serve:
- Spoon any caramel sauce that drips out over the top. Serve chilled.
Notes
- Caramel Tip: Watch closely—caramel can burn quickly. Remove from heat as soon as it turns golden.
- Custard Texture: Avoid overbaking to keep the custard silky rather than rubbery.
- Make-Ahead: Flans can be baked a day ahead and kept covered in the refrigerator.
- Variations: Infuse the milk with a strip of lemon or orange zest for a citrusy twist.
- Storage: Store covered in the refrigerator for up to 3 days.