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Creme Caramel Custard

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Creme Caramel Custard, Flan Easy to follow instructions on how to make a silky smooth dessert to die for!

Creme Caramel Custard / Flan Easy to follow instructions on how to make a silky smooth dessert to die for!

 

Creme Caramel, or milk leche, or custard flan, is an international favourite. The variation of names is a testament to how far reaching across the globe this favourite dessert really is.

From the Philippines to Spain, from Puerto Rico, to India, each country has it’s own version of the popular creme caramel custard, with varying ingredients, substituting fresh milk for condensed milk, or coconut milk.

Here we will use the ingredients you see below. You may have eaten creme caramel custard before. What did you notice about it? Have you ever come across a creme caramel custard with a load of bubbles in it, or had a grainy texture? Here you will be able to get a very smooth, silky, velvety dessert, which will want you eating more! It truly is delicious! Follow the easy steps below and you are sure to wow anyone that eats your creation. It’s simply sublime!

You will need
a baking tin to put the ramekins in and fill 2 cm high with water.
4 ramekins. Mine are 10 cm wide and 5 cm deep.
a sheet of foil to cover the baking tin
2 saucepans (a small one non stick if possible)
A sieve or tea leaf strainer

Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 4 servings

Ingredients:

There are 3 simple parts to this recipe as follows;
The Caramel
1/2 cup or 80 g sugar
5 Tablespoons boiling water
The Milk
13.5 fl oz or 400 ml milk
1 1/2 tablespoons sugar
1 Teaspoon of vanilla extract
The Eggs
2 Whole eggs
4 Egg Yolks (save the egg whites for our meringues recipe or something else)
2 1/2 Tablespoons of sugar

Instructions:

Heat oven to 140C, Gas 1, 275F. Grease your ramekins with butter.

Make the Caramel
1. Place the sugar in a small non-stick pan and heat on a medium heat until the sugar turns brown.

2. Have the kettle on ready for some boiling water.

3. The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn’t turned brown yet.

4. As soon as it starts to bubble, add 5 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go).
***Be careful when you add the water. The caramel may spit slightly and it will be HOT!

5. As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat.

Creme Caramel Custard, Flan showing sugar in the pan

 

Creme Caramel Custard, Flan showing sugar heated and color it should be

Can you see there is still unmelted sugar in the middle of the pan. I tilt the pan to distribute it and wait for it to bubble.

 

6. Pour the caramel into each ramekin, evenly sharing it between the 4 ramekins.

7. Tilt the ramekins so the caramel covers the entire bottoms.

8. Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 – 3 cm up the sides of the ramekins.
When the caramel is ready, you need to work fast as the caramel will start to set once you turn the heat off, so pour into ramekins immediately! As soon as you have poured the caramel, place the pan in hot soapy water for ease of washing later.

 

Creme Caramel Custard, Flan showing caramel being poured into ramekins

Be careful when pouring the caramel. It is HOT!

 

Creme Caramel Custard, Flan showing amount of caramel poured in to ramekins

Caramel covers all the bottom of the ramekins

 

Make the milk part and egg part
1. Heat the milk and sugar in a pan on gentle heat.

2. Keep the measuring jug that you used for your milk handy as we will need it.

3. Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don’t want bubbles!

4. When the milk has started to boil, transfer back to your measuring jug.

5. Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla.
If you add the milk too fast, you may scramble your eggs and result in a very lumpy mixture.

6. Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve.
By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth, silky, velvety texture so don’t skip it!
Creme Caramel Custard, Flan showing milk ready to be added to egg mixture
Creme Caramel Custard, Flan showing egg mixture being passed through a seive to remove any lumps and bubbles

7. Pour the mixture into the ramekins.

 

Creme Caramel Custard, Flan showing egg mixture in ramekins ready for the oven, in a water bath

see the water level. Add more water up to 2 cm high

 

7. Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. This method of cooking of often called Bain Marie.

Bain Marie is a term used for ‘water bath’. It is used when you want to evenly cook something gently and gradually.

8. Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently.

9. Now, this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours.

10. When you are ready to serve, use a thin-bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife – this will damage the set custard inside.

11. Take a serving saucer and place over the top of the ramekin, and holding both the saucer and the ramekin, turn upside down so the saucer is on the table. Gently lift the ramekin off. If the custard won’t come out, gently tap the top, or leave for a few minutes. Gravity will win in the end and it will come out.

12. Be aware you will get caramel liquid coming out of the ramekin too, so make sure your saucer is not too shallow.

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Creme Caramel Custard / Flan Easy to follow instructions on how to make a silky smooth dessert to die for!

 

Creme Caramel Custard / Flan Easy to follow instructions on how to make a silky smooth dessert to die for!

 

Here are a few more lovely desserts for you to enjoy!

Traditional Egg Custard TartTraditional Egg Custard Tart with a lovely home made pastry and a very silky smooth filling. Serve warm or chilled... I love mine chilled! You can also make mini ones in a muffin pan if you prefer!

 

Easy Vanilla SlicesEasy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.

 

Lemon Impossible PieLemon Impossible Pie! Incredibly easy to make and the flavor is amazing! | Lovefoodies.com

 

Soft Vanilla Pudding Bread RollsLight, Fluffy, Soft, VANILLA Filled Buns..oh gosh! Eat these warm or cold, I like them just from the oven! Freezer friendly too

4.25 from 4 votes
Creme Caramel Custard / Flan Easy to follow instructions on how to make a silky smooth dessert to die for!
Print
Creme Caramel Custard
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 4
Ingredients
The Caramel
  • 1/2 cup or 80 g sugar
  • 5 Tablespoons boiling water
The Milk
  • 13.5 oz fl or 400 ml milk
  • 1 1/2 tablespoons sugar
  • 1 Teaspoon of vanilla extract
The Eggs
  • 2 Whole eggs
  • 4 Egg Yolks save the egg whites for meringues or something else
  • 2 1/2 Tablespoons of sugar
Instructions
  1. Heat oven to 140C, Gas 1, 275F. Grease your ramekins with butter.
Make the Caramel
  1. Place the sugar in a small non stick pan and heat on a medium heat until the sugar turns brown. Have the kettle on ready for some boiling water.
  2. The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn't turned brown yet.
  3. As soon as it starts to bubble, add 5 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go).
***Be careful when you add the water. The caramel may spit slightly and it will be HOT!
  1. As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat.
  2. Pour the caramel into each ramekin, evenly sharing it between the 4 ramekins.Tilt the ramekins so the caramel covers the entire bottoms. Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 - 3 cm up the sides of the ramekins.
  3. When the caramel is ready, you need to work fast as the caramel will start to set once you turn the heat off, so pour into ramekins immediately! As soon as you have poured the caramel, place the pan in hot soapy water for ease of washing later.
Make the milk part and egg part
  1. Heat the milk and sugar in a pan on gentle heat. Keep the measuring jug that you used for your milk handy as we will need it.
  2. Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don't want bubbles! When the milk has started to boil, transfer back to your measuring jug.

  3. Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla.

If you add the milk too fast, you may scramble your eggs and result in a very lumpy mixture.
  1. Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve.
By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth,silky,velvety texture so don't skip it!
  1. Pour the mixture into the ramekins.
Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. This method of cooking of often called Bain Marie.
  1. Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently.
  2. Now this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours.
  3. When you are ready to serve, use a thin bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife - this will damage the set custard inside.
  4. Take a serving saucer and place over the top of the ramekin, and holding both the saucer and the ramekin, turn upside down so the saucer is on the table. Gently lift the ramekin off. If the custard won't come out, gently tap the top, or leave for a few minutes. Gravity will win in the end and it will come out.
Test

Comments

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    • Hi Pip, yes you can sub the milk. Of course the flavor will be different but you already know that! Please enjoy!

      Reply


  2. I used 3 whole end and still came out really well. Will try 2 whole and 4 yolks next time. Thank you for the recipe.😀 The whole family loved it👍👍

    Reply


  3. I love custard so when I saw this recipe I had to make it. I followed the recipe exactly and it came out perfectly. My husband commented on how professional it looked! Thank you for recipe, it will be a keeper for many future desserts!

    Reply


  5. If I do not have any tin foil do you think it’s okay if I use parchment paper…?

    Really excited to see how this recipe turns out! I love making crème brûlées!

    Reply

    • Hi Lilia, I wouldn’t recommend using parchment as it will go soggy with the steam when it’s baking in the water bath. You really need to use foil

      Reply

  6. hello,

    i tried your recipe. and took note of sieving the mixture and to mix slowly so that the air bubbles will not get trapped. but there are many small holes on the side. i use a porcelain cup that is buttered in the inside and steam for 20 minutes.

    Can you tell me how i can get a smooth texture on the sides without small holes?
    Is it because the milk is hot?

    Reply

    • Hi there, I do know if you steam these there will be air bubbles, so that is quite usual. However, if you do in the oven, you can use a skewer and run it through the mixture when it is in the ramekins to try and release some of the air. Just run the skewer slowly up and down and see if that helps!

      Reply

      • I am planning to steam, will knocking the ramekins on the countertop help to get rid of the air bubbles before baking?

        Reply

    • Hi Clara, it should be wobbly and then after it has been chilled it will set so you can turn it out

      Reply

  10. I’ve been wanting to make Crème Caramel since a while now but have been scared to attempt it as I hate the ones which are lumpy and taste too eggy. But thanks to your detailed pictorial recipe I’m going to attempt this in a day or two.
    But I have a small question…in case I want to make this in an 8inch pan, do I need to double the recipe and what will the cooking time be.
    Thanks in advance.

    Reply

    • Hi Shruti,
      I’ve never tried this in a large dish, simply because I know when it comes to turning it out, there is a high chance it will break up due to the custard being so fine and delicate. If you wanted to make it in the large dish, I would suggest you don’t attempt to turn it out but just serve it as it is. Obviously the caramel wont spread as it does when it is turned over so you’ll need a spoon to drizzle it once you have portions.
      For the bake time, so long as the depth is the same as the rammekins, it should be the same time. Just make sure there is a gentle wobble in the centre when checking if it’s done.

      Reply

      • Thank you for your prompt reply. I guess in that case I’ll make it in the rammekins itself as the beauty of it is that beautiful golden caramel on top. Will surely try it soon and let you know how it turns out.

        Reply

      • My Mum always makes hers in a 20cm cake tin. I have never seen a broken one. The original cake tin on the other hand, ended up with holes in it after children used a fork to crack off the left over toffee one too many times. I bought a tin from the op shop to use so I don’t ruin my good cake tins. 30 mins or less at 190 celsius in a water bath.

        Reply

  17. I’m absolutely drooling. I love caramel and the presentation is so impressive. And a bonus is that my kids love meringues, so I’ll easily be able to use the egg whites.

    Reply

    • sounds like you’ve got your dessert menu all worked out karen! Don’t forget, the meringues will keep for quite a few weeks in an air tight container at room temp…So handy if you make them for later!

      Reply

  18. I wanted to let you know that your recipe was chosen by me as my host favorite from last week’s In and Out of th eKitchen link party. I am so glad you shared this. Your recipe will be featured at this weeks link party.

    I look forward to seeing what you bring to the In and Out of the Kitchen party tonight. The party goes live at 7:00 p.m. EST.

    See you there! Cynthia at http://FeedingBig.com

    Reply

    • Oh Blimey! Thank you very much Cynthia. It’s a great honour to have my recipe featured, so thank you for taking the time, and I hope you enjoy eating it very much too!

      Reply

  21. Following from the Let’s Get Social Sunday blog hop. My mouth is now watering for some creme caramel!

    Reply
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