This is a classic dessert that needs no introduction, really.
This classic crème caramel or also known as flan is an extremely simple dessert. It doesn't require such a long list of ingredients and moreover, everybody loves it!
I mean, who doesn't love crème caramel? Right?
How about chocolate creme caramel? Would you also love that?
Well, I've got you covered because I already have the recipe for you! Haha!
My little sister is a pro in making crème caramel using evaporated milk and instead of bain-marie method, she steams it.
Hmm.. who knows, maybe one day I'll share her version here.
How To Get Silky Smooth Crème Caramel Texture
Like I mentioned earlier, this is a super simple dessert. But if you're a bit picky like me, you would really really want and appreciate a silky smooth and light textured crème caramel.
None of those with humongous holes everywhere. Right?
Here's how to get that dreamy texture:
Whisk and mix lightly - yes, don't go crazy when whisking the ingredients for this recipe. Just very lightly whisk and mix everything together. We don't want to incorporate air into the mixture that will then create bubbles when cooked.
Low temperature - yes, low temperature please.
How To Detach Crème Caramel From Its Container
I wrote these tips in my chocolate crème caramel post but I'm going to repeat them here anyway. So that for those of you who are not interested in the chocolate version, can easily read them here.
- release from container - use the back of a spoon and gently push down just a bit the top edge of the crème caramel to help release it from the container
- warm water - dip the crème caramel container for a while in warm water. This will help melt the caramel inside the container and loosen it
- slow fire - if your container is huge, then briefly pass the bottom of the container on slow fire. This will slowly melt the caramel and loosen the crème caramel
- shake shake shake - yes, you need to place a plate on top of the container, flip it and shake. Just don't go crazy because remember, the texture of crème caramel is delicate. You don't want to break it.
Tastes Better Cold The Next Day
This is one dessert that as easy and simple as it is, it needs some loving time in the fridge.
Meaning no matter how tempted you are to try it, trust me, chill it in the fridge until the next day.
Having said that also, it goes without saying that this dessert is best prepared the day or night before. So a bit of planning ahead is needed.
This classic crème caramel is:
- one of the easiest dessert to make
- only needs a few basic ingredients
- has that creamy light silky smooth texture
- is everybody's favourite dessert
- because it's just SIMPLY DELICIOUS!
Before You Go
Do check out these delicious treats also:
- Blueberry pancake bread (inspired by Trader Joe's pancake bread)
- Key lime pie shots (no cooking whatsoever)
- Lemon loaf cake (lots of you have made this and loved it!)
- Vegan orange scones (with orange caramel sauce)
- Dairy free mango coconut popsicles
Classic Crème Caramel (Flan)
- 1 cup sugar (200 g)
- ¼ cup water (60 ml)
- 1 ½ teaspoon lemon juice
The Creme Custard
- 2 cup full fat milk (500 ml), room temperature
- 4 eggs , room temperature
- 14 oz sweetened condensed milk (400 g)
- 1 tablespoon vanilla extract
- Add all caramel ingredients in a pot and cook on medium heat, untouched, until it turns amber color.
- Carefully divide the caramel into 6x1 cup (250 ml) container. Holding the tip of the container, carefully swirl so that the caramel coats ½ way the inner wall of the container. Set aside.
The Creme Custard
- Into a bowl, add in eggs, condensed milk and vanilla extract. Use a hand whisk and gently mix everything together.
- Then pour in milk into the eggs mixture. Again, gently mix everything. Sift the mixture to discard any lumps. Pour into prepared containers, leaving a bit less than ½ inch (1.3 cm) space to the brim.
- Cover each container with aluminium foil and then place them in a deep baking tray. Pour hot water until ½ way of the baking tray, using bain-marie method.
- Bake in preheated oven at 280ºF (140ºC) for 60 minutes or until cooked and set yet still wiggly. Remove from the hot water and leave to cool to room temperature. Then chill in the fridge overnight or minimum 8 hours.
How To Get Silky Smooth Texture
- Don't over whisk the mixture or whisk it harshly. Always mix gently. Over whisking will incorporate air inside the mixture, creating bubbles when cooked.
- Always use low temperature.
How To Know When Creme Caramel Is Cooked
- Check after minute 30 of cooking time by gently inserting a knife inside the creme caramel mixture. If it comes out clean, then it's cooked.
- Keep checking every 10 minutes after that.
- The creme caramel should still be wiggly when it's fully cooked. If it's not wiggly then it's over cooked.
- Do not over cook creme caramel, this will result in dense and not silky smooth texture.
How To Successfully Flip Creme Caramel
- Soak the bottom half of creme caramel container in warm water for a while. This will help to melt the caramel, making it easier to detach from the container.
- Place a serving plate on top and then flip. Give it a few hard shake, just don't go crazy :D. The creme caramel should slide right down on the plate.
- Read more tips in the above post.
How To Serve
- Serve this delicious classic creme caramel as is, or for an additional touch, serve it with some berries of your choice or some dulce de leche 😉