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.
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.
Be careful when pouring the caramel. It is HOT!
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!
7. Pour the mixture into the ramekins.
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!
Here are a few more lovely desserts for you to enjoy!
Soft Vanilla Pudding Bread Rolls
- 1/2 cup or 80 g sugar
- 5 Tablespoons boiling water
- 13.5 oz fl or 400 ml milk
- 1 1/2 tablespoons sugar
- 1 Teaspoon of vanilla extract
- 2 Whole eggs
- 4 Egg Yolks save the egg whites for meringues or something else
- 2 1/2 Tablespoons of sugar
-
Heat oven to 140C, Gas 1, 275F. Grease your ramekins with butter.
-
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.
-
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.
-
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).
-
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.
-
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.
-
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.
-
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.
-
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.
-
Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla.
-
Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve.
-
Pour the mixture into the ramekins.
-
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.
-
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.
-
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.
-
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.
Pip says
Can I sub coconut milk instead of milk?
Lovefoodies says
Hi Pip, yes you can sub the milk. Of course the flavor will be different but you already know that! Please enjoy!
Vish says
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👍👍
Lisa says
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!
Debbie Terrell says
I have made this many times and it is delicious!!
Lilia says
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!
Lovefoodies says
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
Ei Khine says
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?
Lovefoodies says
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!
Suhana Tambang says
I am planning to steam, will knocking the ramekins on the countertop help to get rid of the air bubbles before baking?
David says
Hi what do you set the oven at
Clara Avery says
What texture is the custard supposed to hold after coming out of the oven?
Lovefoodies says
Hi Clara, it should be wobbly and then after it has been chilled it will set so you can turn it out
N says
do you use whole or canned milk? 13.5oz ?
Lovefoodies says
Hi there, I use fresh milk, skimmed, but any milk will work
Shruti Chhabra says
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.
Lovefoodies says
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.
Shruti says
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.
Susan Rochford says
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.
Julie @ HostessAtHeart says
What a perfectly beautiful custard!
Peter Block says
Looks great. Love a flan.
lovefoodies says
Thank you very much Peter!
Mike Benayoun says
Can’t beat creme caramel (and creme brulee 😉 as a dessert option ! Love it
lovefoodies says
Thanks very much Mike!
Linda (Meal Planning Maven) says
So decadent and delicious! Love it!!
lovefoodies says
Thank you Linda!
red says
I love this. In our country most of use steam instead of bake/oven.
lovefoodies says
I love this too! It is so delicious!
Dianna Blair says
This recipe sound scrumptious. In our area, we call this Flan. I love it.
lovefoodies says
Hi Dianna, I’m glad you like it! Enjoy!
Karen @BakingInATornado says
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.
lovefoodies says
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!
Cynthia Landrie says
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
lovefoodies says
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!
Karyn - Pint Sized Baker says
This looks beautiful and sounds delightful! Thanks for sharing these at Two Cup Tuesday at Pint Sized Baker.
lovefoodies says
Hi Karyn, thanks for coming to see my recipe. it really is a delicious dessert, and hope you will get to make it 🙂
Wanda Ann says
This is beautiful, it’s one of my favorite desserts. I would love for you to share it my link party Tuesday Trivia at http://www.memoriesbythemile.com/
Happy Spring,
Wanda Ann @ Memories by the Mile
lovefoodies says
Thanks Wanda.I will stop by at your party 🙂
Wanda Ann says
Stop on over tomorrow, you were featured. Thanks for sharing at Memories by the Mile. See you next week at Tuesday Trivia.
xoxo
Wanda Ann @ Memories by the Mile
lovefoodies says
Oh Gosh! Thank you very much Wanda. That makes me feel very happy indeed that you liked the recipe and you want to feature it! Many thanks for your appreciation!
LuAnn Braley says
Following from the Let’s Get Social Sunday blog hop. My mouth is now watering for some creme caramel!
lovefoodies says
Haha! LuAnn, glad I could tickle your tastebuds!
Joyce says
This looks good but far over my domestically challenged abilities.
http://joycelansky.blogspot.com/2013/03/writers-post-brain-mouth-no-filter.html
lovefoodies says
Hi Joyce, trust me, if you can heat milk and whisk a bit of egg, you will be able to do this! try and surprise yourself 🙂