Classic Crème Caramel (Flan)

5 from 1 vote

Classic Crème Caramel (Flan)

Light creamy silky smooth textured classic crème caramel. It's everybody's favourite dessert and the fun thing is, it only requires a few ingredients. Convenient and yum!

Prep Time15

Cook Time1 10

Passive Time8

Total Time9 25

Servings:

Author: Bea & Marco

Ingredients

The Caramel

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

Instructions

The Caramel

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.

Notes

How To Get Silky Smooth Texture:
1. 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.
2. Always use a low temperature.
How To Know When Creme Caramel Is Cooked:
1. 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.
2. If it's not clean, keep checking every 10 minutes after that.

Pro Tip: the creme caramel should still be wiggly when it's fully cooked. If it's not wiggly then it's overcooked which will result in a dense and not silky smooth texture.

How To Successfully Flip Creme Caramel:
1. Soak the bottom of the creme caramel container in warm water for a while. This will help to melt the caramel, making it easier to detach from the container.
2. Place a serving plate on top and then flip. Give it a few hard shakes, just don't go crazy. The creme caramel should slide right down on the plate.

Serving Tip: serve it with some berries of your choice or a dollop of whipped cream or dulce de leche.

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