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Crème Caramel

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Ingredients

Adjust Servings:
6 Eggs
1 cup Granulated Sugar
4 cups Whole Milk
1 tsp. Vanilla Extract
1 tsp. Lemon Zest
Caramel
.75 cup Granulated Sugar
3 tb. Water

Nutritional Info

200
Calories
5g
Fat
2.4g
Sat. Fat
5.8g
Protein
34g
Carbs
33g
Sugar
76mg
Sodium
.1g
Fiber

Crème Caramel

Flan

Features:
  • Egg
  • Gluten Free
  • Milk
  • Vegetarian
Cuisine:

Silky and luscious, this crème caramel is a crowd-pleasing dessert, making it perfect for holiday parties!

  • 115mins
  • Serves 12
  • Easy

Ingredients

  • Caramel

Directions

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Crème Caramel also known as “Flan,” is a widely popular international dessert. It is a custard made of eggs, whole milk (or cream or condensed milk) and eggs baked in a caramel covered pan. Most often, especially when being served in a restaurant, you will find crème caramel served in individual ramekins for convenience purposes. Since crème caramel does originally come from France, it is no surprise it is quite popular in Lebanon. Growing up, my mom would only make this on special occasions or at dinner parties. It was always a considered special treat, making it perfect for a holiday dessert. The recipe I have come up with after four attempts, feeds a whopping 12 people. I promise you everyone will be so impressed with the velvety, silky texture and sweet flavor of this custard. This is definitely a make-ahead dish, as it needs to cool at room temperature for an hour after baking, and then refrigerated for a minimum of 4 hours but, preferably overnight. However, do not invert the custard until you are ready to serve it! Many recipes use store-bought caramel but the traditional way to make it is by making your own very simple sugar and water caramel.

Keep your eyes on the caramel while it is cooking as it can turn from dark golden brown which is the color you want, to dark brown in just 30 seconds! (I have learned this from experience.) I also use some lemon and/or orange zest in the custard which gives the crème caramel a wonderful pop of citrus. I used a ½ teaspoon of each but, you can you a whole teaspoon of either lemon or orange zest if you prefer. You can also omit this ingredient all together as it only makes a subtle difference in flavor.


Creme Caramel

Crème Caramel (Flan)

Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 12
Calories: 200 kcal
Author: Iman

Silky and luscious, this crème caramel is a crowd-pleasing dessert, making it perfect for holiday parties!

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Ingredients

  • 6 Eggs
  • 1 cup White Granulated Sugar
  • 4 cups Whole Milk* Cannot be substituted with lower fat milk.
  • 1 tsp. Lemon Zest Or orange or both
  • 1.5 tsp. Vanilla Extract Or Paste

Caramel

  • .75 cup White Granulated Sugar
  • 3 tb. Water

Instructions

  1. Preheat the oven to 375 degrees. Prepare a water bath by heating up some water until simmering. 

  2. In a small saucepan, cook the sugar and water for the caramel over medium-high heat for 6-8 minutes until dark golden brown. Do not use anything to mix the sugar, just swirl the saucepan around to mix every few minutes. Be careful because the caramel will go from dark golden brown to dark burnt brown in less than 30 seconds!

  3. Pour the caramel in the Bundt pan as soon as it gets to the perfect color. Swirl the pan around to get the edges. 

  4. In a large bowl whisk the eggs and sugar together for about a minute. Add the milk slowly while whisking to full incorporate it. Add the vanilla paste or extract, and lemon/orange zest. Whisk thoroughly. 

  5. Pour the custard mixture into the Bundt pan over the caramel. Place the Bundt pan in a large baking dish. Pour the simmering water in the baking dish to create a water bath. You want about 2-3 inches of water. 

  6. Bake for 1 hour and 40 min give or take 10 minutes depending on your oven temperature. Flan should be firm when you jiggle it. 

  7. Let it cool at room temperature for about an hour. Once it has cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. 

  8. Run the blade of a knife around the Bundt sides and in the middle. Place a large serving plate over the Bundt pan and invert into the plate. Serve cold.


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Steps

1
Done

Preheat the oven to 375 degrees.
Prepare a water bath by heating up some water until simmering.

2
Done

In a small saucepan, cook the sugar and water for the caramel over medium-high heat for 6-8 minutes until dark golden brown.

Do not use anything to mix the sugar, just swirl the saucepan around to mix every few minutes.

Be careful because the caramel will go from dark golden brown to dark burnt brown in less than 30 seconds!

3
Done

Pour the caramel in the Bundt pan as soon as it gets to the perfect color.
Swirl the pan around to get the edges.

4
Done

In a large bowl whisk the eggs and sugar together for about a minute.
Add the milk* slowly while whisking to full incorporate it.
Add the vanilla paste or extract, and lemon/orange zest. Whisk thoroughly.

*Cannot be substituted with lower fat milk.

5
Done

Pour the custard mixture into the Bundt pan over the caramel.
Place the Bundt pan in a large baking dish.
Pour the simmering water in the baking dish to create a water bath. You want about 2-3 inches of water.

6
Done

Bake for 1 hour and 40 min give or take 10 minutes depending on your oven temperature.
Flan should be firm when you jiggle it.

7
Done

Let it cool at room temperature for about an hour.
Once it has cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

8
Done

Run the blade of a knife around the Bundt sides and in the middle.
Place a large serving plate over the Bundt pan and invert into the plate. Serve cold.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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  • Brandi Crawford

    This looks amazing. I like your step by step photos.

  • @VeganFreeze

    This really is fancy and would hold a special spot of the holiday table. Or any special day. Thanks!

  • creme caramel is one of my favorite desserts! I love that burnt sugar caramel layer mingling with the creamy custard.

  • spabettie

    what a stunning dessert! this IS a crowd pleaser, for sure!