Crème caramel or Flan is a delicious, creamy French dessert that is easy to hit the spot. It has a mouth-watering caramel layer at its top that satisfies the sweet tooth cravings instantly.
Crème Caramel is a wholesome dessert in terms of taste and nutrition. It requires minimal effort and ingredients to enhance the beauty of your dining tables.
Origin of Crème caramel or flan
Crème caramel is a French dessert commonly known in France as ‘’flan’’. Flan is a French word that means a flat cake. This aesthetically pleasing and tasty dessert used to be the center of attraction of many European restaurants espacially Paris. It has a super creamy consistency which is easy to bake.
This quality of crème caramel makes it stand out among other desserts. It's easy to make ahead of time, which is why it's on nearly every restaurant's menu.
Why this recipe stands out among others?
- This recipe is easy on the pocket yet has a powerful impact on dining tables.
- It is baked with many variations in different countries. You can use any variation according to your needs.
- It can be baked with low carb, which is often called sugar-free flan. Thus, it can be a delicious part of your keto diet.
Crème caramel Ingredients
This recipe consists of; Pudding and caramel syrup.
The caramel syrup or sugar syrup includes;
- Sugar: You can skip adding sugar in caramel syrup if you are on a keto diet. Either granulated or powdered sugar can be used to prepare caramel syrup.
- Water: Water is an easy-to-access ingredient. Use the right amount to make the caramel.
- Lemon: Lemons are a rich source of vitamin C. They are also helpful in preventing crystals from forming in the caramel sauce.
The ingredients for pudding are;
- Heavy cream: You must use a heavy cream of a well-known brand. Do not use a low-fat cream as it will not give the proper texture to your crème caramel.
- Whole milk: Whole milk is a better choice when it comes to baking. Whole milk should always prefer over skimmed milk as it provides maximum nutrition.
- Eggs: Eggs are again a source of nutrition. It is suggested to blend the eggs properly to mix all the constituents properly in them. Use large eggs!
- Sugar: Sugar is added in caramel syrup and pudding as well. Add sugar to taste.
- Vanilla extract: Vanilla extract is a must when it comes to baking. It provides a tempting fragrance and taste to your dessert. You may use vanilla bean instead.
- Salt: Just pinch of salt.
That’s it? Yes, these cheap and easy to access ingredients are all you need to prepare a delicious flan!
How to make French crème caramel (flan)?
Making a caramel syrup
Preheat the water in a small saucepan and add sugar to it. Stir the mixture until the sugar turns brown. Then add lemon juice to it and keep stirring the mixture. It is suggested to turn off the heat when you notice that the mixture starts to bubble.
Then spill the caramel sauce into the baking dish or ramekins. Tilt the dish so that the caramel fills the sides of the ramekins or the baking dish.
Making the pudding/custard
Preheat the oven to 160 °C.
Whisk the eggs: In a large bowl, whisk the eggs, vanilla extract and salt together in a mixing dish. Add the sugar to the mixture and keep whisking until it attains homogeneity and consistency (it is recommended to strain the mixture through a fine sieve).
Mixing up of Liquid Ingredients: In a saucepan, heat the milk and heavy cream over medium-low heat (don't let it boil).
Combining both ingredients: Pour the hot milk slowly over the egg mixture and stir until homogenized. Pour the mixture over the caramel into the baking dish and bake for 40 minutes. Take it out of the oven and let it rest for half an hour, then chill in the refrigerator for 4-5 hours.
Run a sharp knife around the sides of the dish and place a serving dish on the top of it. Then hold both well, and then flip it upside down.
Top Tips
- If the caramel sticks to the bottom of the pan after flipping the flan, pour hot water over the pan to soften it.
- Make sure the color of caramel syrup is neither too dark nor too light. The dark-colored caramel syrup symbolizes bitterness, whereas the light-colored caramel symbolizes tastelessness.
- Try to refrigerate your crème caramel at least for a day. It will provide a fluffy texture allowing room for the perfect topping.
Recipe Variations. - You can use egg whites instead of the whole egg and flavor it with cinnamon sticks. This practice is very common in Cuba. Consequently, this variation is also known as ‘’Cuban flan’’.
- You can also bake it without eggs. Eggless flan is mostly prepared by South Indians.
- You may use coconut milk instead of whole milk.
Serving Suggestions
If you are creative and love decorating your food, you can make a sugar dome. Flan can be served with a sugar dome along with some strawberries and berries. It can be perfect for your evening tea.
Recipe FAQs
There is no difference, both are two different names for the same recipe. In some regions, it is called flan, while in others, it’s called crème caramel.
Don’t overcook crème caramel as it makes it eggy. Vanilla essence can also reduce the odor of eggs significantly.
You can mix all the ingredients with a blender or an electric beater. It gives the perfect consistency to your mixture. Along with that, it is super quick and easy.
You can use skim milk, but I wouldn’t suggest it. The low-fat milk can’t withstand the thick egg layer. I always suggest and prefer whole fat milk to ensure the proper consistency.
The best temperature is 160°C for 40 minutes.
You may have over-beaten the eggs or flipped them excessively. It results in an excessive number of air bubbles in the mixture during the process. These air bubbles can come to the surface during baking which turns the flan lumpy.
You can avoid it by constantly stirring the sugar mixture. It usually happens when some fat or air leaves a vacuum in the pan. It can also be avoided by reheating and adding some water to it while stirring.
More dessert recipes
Recipe
French Crème Caramel Recipe (Flan)
Equipment
Ingredients
The Pudding
- ⅔ cup heavy cream
- 2 cups fresh whole milk
- ⅔ sugar
- 4 eggs
- 1 teaspoon vanilla extract
- pinch of salt
The Caramel
- ¾ cup sugar
- ¼ cup water
- 1 teaspoon lemon juice
Instructions
Making a caramel syrup
- Preheat the water in a saucepan and add sugar to it. Stir the mixture until the sugar turns brown.¾ cup sugar, ¼ cup water, 1 teaspoon lemon juice
- Then add lemon juice to it and keep stirring the mixture. It is suggested to turn off the heat when you notice that the mixture starts to bubble.
- Spill the caramel sauce into the crème caramel baking dish or ramekins. Tilt the dish so that the caramel fills the rim.
Making the pudding
- Preheat the oven to 160 °C.
- Whisk the eggs, vanilla extract and salt together in a mixing dish. Add the sugar to the mixture and keep whisking until it attains homogeneity and consistency.4 eggs, 1 teaspoon vanilla extract, pinch of salt, ⅔ sugar
- In a saucepan, heat the milk and heavy cream over medium heat (don't let it boil).2 cups fresh whole milk, ⅔ cup heavy cream
- Pour the milk over the egg mixture and stir until homogenized. Pour the mixture over the caramel into the baking dish and bake for 40 minutes. Take it out of the oven and let it rest for half an hour, then chill in the refrigerator for 4-5 hours.
- Run a sharp knife around the sides of the dish and place a serving dish on the top of it. Then hold both well, and then flip it upside down.
Notes
- If the caramel sticks to the bottom of the pan after flipping the flan, pour hot water over the pan to soften it.
- Make sure the color of caramel syrup is neither too dark nor too light. The dark-colored caramel syrup symbolizes bitterness, whereas the light-colored caramel symbolizes tastelessness.
- Try to refrigerate your crème caramel at least for a day. It will provide a fluffy texture allowing room for the perfect topping.
Recipe Variations - You can use egg whites instead of the whole egg and flavor it with cinnamon sticks. This practice is very common in Cuba. Consequently, this variation is also known as ‘’Cuban flan’’.
- You can also bake it without eggs. Eggless flan is mostly prepared by South Indians.
- You may use coconut milk instead of whole milk.
Nutrition
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Naomy
I made this exact recipe in summer almost every day! The best summer dessert.
Angelina
I added a few drops of rose water to the syrup, and I made it in small ramekins instead of a big baking dish. It was wonderful!
carol
My youngest son loves it. Thanks for the good recipe.
Malika
The best dessert ever, so creamy. I made this recipe for my guests yesterday, and they were impressed.
Dana
This Flan recipe is so good, I made it exactly as in the instructions, and it was perfect, So delicious and refreshing.
Francies
Crème caramel is such a sweet dessert that all my family adore.