Creme caramel is one of the classic desserts recipe that can be served at the end of a festive menu or dinner party, some may think that the creme caramel is nothing but a custard that is baked with a layer of caramel on the bottom but for me this rich caramel and vanilla creme dessert has it all, a luxurious taste of heaven, you can say a tasty variation on custard.
This leche flan looks like it is too complicated and difficult to make but the good news is that it really isn’t as tricky to make at home as you may think it is. Simply you need to follow a few tips to reach that creamy and smooth, with a soft silky texture start with the caramel sauce by cooking the sugar and some water until caramelise you need to be very careful not to burn the sugar, If you do burn it, you would have a bitter aftertaste. then pour carefully into the bottom of ramekins or flan tin.
For the flan you need to mix all the remaining ingredients together and do not whisk energetically or it will have too many air bubbles and make sure to sieve the batter before pouring into the tin to not end up with bubbles and chunks in your cooked flan.
Let your flan rest over night before getting it out of the pan as that will help the custard to firm, follow all the instructions exactly as written and Happy Cooking!
Classic Crème Caramel
A summer days pudding with a smooth and soft texture, fun and easy to make and a great dessert for family gatherings and dinner parties.
Write a review
Amount Per Serving
Calories from Fat 47
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 34g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the caramel
- 120 g sugar
- 30 ml water
For the custard
- 4 large eggs
- 600 ml milk
- 50 g sugar
- 1 tsp vanilla extract
- Preheat oven to 160°C.
- In a saucepan over a medium heat combine sugar and water to caramelise until sugar has dissolved and got a golden colour.
- Immediately and carefully pour the caramel sauce to the bottom of the flan tin or ramekins and set aside to cool and harden.
- In same saucepan bring the milk to a simmer over a stove and add the vanilla.
- Meanwhile, in a bowl, mix together the sugar, eggs once the milk is warm pour it into the egg mixture (milk should not be too hot be careful otherwise it will cook the eggs and you will end up with egg chunks), whisk gently the mixture until smooth.
- Place the caramel-lined tin in a baking dish and fill the dish halfway with boiling water.
- Strain the custard mixture and pour it into the caramel-lined tin, and bake it for about 30 to 45 mins or until firm (it will still be quite ''wobbly'' but don't worry it will firm in the fridge).
- Allow the flan to cool completely on a rack before putting it to the fridge.
- Store it in the refrigerator overnight or until ready to serve, make sure to run a sharp knife around the edge of the flan tin then invert the custard onto a dessert plate before serving.