Creme Caramel Flan Recipe (Caramel Custard)

Archana Doshi
96 ratings.
Creme Caramel Flan Recipe (Caramel Custard)

Crème Caramel, Caramel Custard or Caramel Pudding in the many ways it is called is one of my all time childhood favorite dessert and it still marks high on my wish list of desserts to order when I visit a restaurant or make it for a party at home. The recipe has undergone a lot of changes over the years and I have finally arrived at a perfect recipe that sets beautifully on a platter.

Serve the Creme Caramel Flan Recipe (Caramel Custard) as a comforting Dessert after your dinner meal.

If you are looking for more Pudding recipe here are some : 

  1. Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce
  2. Aish el Saraya | A Lebanese Bread Pudding
  3. Shrikhand Recipe (Indian Sweet Yogurt Pudding with Nuts and Spices)

Cuisine: French
Course: Dessert
Diet: Eggetarian
Prep in

0 M

Cooks in

45 M

Total in

45 M

Makes:

4 Servings

Ingredients

    Ingredients for the caramel
  • 200 grams Sugar
  • 50 ml Water
  • Ingredients for the custard
  • 200 ml Milk
  • 250 ml Fresh cream
  • 100 grams Caster Sugar
  • 4 Whole Eggs
  • 1 teaspoon Vanilla Extract

Directions for Creme Caramel Flan Recipe (Caramel Custard)

  1. We begin making the Creme Caramel Flan Recipe (Caramel Custard) by preheating the oven to 150 C. Prepare the ramekins greased with butter.

Method For the caramel:
  1. Combine the water and sugar in a saucepan and place it over medium heat. Stir continuously until the sugar melts into a liquid. Once the sugar is completely melted, turn the heat to low and allow the sugar to bubble, with occasional stirring until the color is a golden brown, thick and runny like honey. Turn off the heat and stir in 2 tablespoons of water. Gently distribute the caramel a teaspoon at a time to coat the base of each one of the ramekins.

Method For the custard:
  1. In a large high-walled bowl; whisk all the eggs until whites and yolks are combined. 

  2. Combine the sugar, milk and cream in a heavy bottomed saucepan and place for medium heat. Stir the mixture until the sugar melts and turn off the heat. Gradually beat in the whisked eggs into the milk mixture, whisking continuously as you pour. Stir in the vanilla extract and whisk well.  Run the mixture through the sieve to remove any traces of lumps that got formed while combining the eggs into the milk. Pour this into the prepared caramel lined ramekins. 

  3. Place the filled ramekins on a roasting tin/ tray filled with hot water enough to come two-thirds of the way up the dish. Place the whole thing on the centre shelf of the preheated oven and bake for 45 minutes to one hour, until the custard is set in the centre. The way to rest is when you shake the ramekin gently the custard should feel firm, slightly wobbly and springy to the touch. Once done, remove the ramekins from the roasting tray and allow it to cool completely at room temperature. Once cooled cover the ramekins with a cling film and refrigerate for at least 6 hours before turning out into the platter. 

  4. When you're ready to serve, run a palate knife around the edges of the ramekins to loosen it around. Place the serving plate on top of the ramekin and then turn the whole thing upside-down and give it a shake.

  5. You will notice the delicious set Crème Caramel, Caramel Custard or Caramel Pudding is surrounded by a pool of golden caramel sauce on the platter. You can optionally serve it along with whipped cream on the top.

  6. Serve the Creme Caramel Flan Recipe (Caramel Custard) as a comforting Dessert after your dinner meal.

Archana Doshi

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Last Modified On Wednesday, 28 December 2016 22:50

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