Unlike cream caramels, which are always sweet, flans come in both savoury and sweet varieties. Flan recipes date back to Roman times, where they were served as a main course or dessert. When made for dessert, flans look a lot like crème caramel. But when made into a savoury dish, they look like quiches and are often served in squares.
Tips
Unlike Vietnamese Flan which contains lots of small bubbles, a classic Crème Caramel should never contain bubbles, but rather be a smooth mixture. Avoid these bubbles by not over-whipping your custard.
The flan should be slightly wobbly when it comes out of the oven, as it will continue to cook thanks to the residual heat.
Use room temperature eggs for best results: they will be less likely to scramble once you add the milk.
Don’t skip the draining step, it creates a smooth custard.
How to store crème caramel
Store crème caramel in the refrigerator for up to 4 days.
Can I make it ahead of time?
Ingredients
Sugar
70g (1/3 cup)
Water
20 ml (4 tsp)
hot water
15 ml
Eggs
4
egg yolk
2
Sugar
70g (20g+50g)
Milk
420 ml (1 3/4 cups)
Heavy cream
100 ml (1/2 cup)
Vanilla extract
1 tsp
Instructions
Place the sugar and 4 tsp of water in a saucepan over medium heat. Stir until the mixture turns dark and caramelized. Once the mixture turns caramel, add the very hot water and stir.
Step 1
Pour the caramel into a baking dish, making sure the entire surface is covered with caramel. Let cool.
Step 2
Meanwhile, prepare the custard. In another saucepan, combine sugar, milk and vanilla extract and stir until dissolved. Let cool.
Step 3
In another bowl, combine egg yolks and sugar and stir.
Step 4
Pour cooled milk into egg mixture.
Step 5
Pour mixture through a sieve and transfer to a saucepan.
Step 6
Strain mixture again and pour over cooled caramel.
Step 7
Place baking dish in a bain-marie and cover with foil. Bake in a 300°F (150°C) oven with water for 50 minutes.
Step 8
Carefully turn dish over onto a serving plate.
Step 9
Slice with a sharp knife and serve.
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