Here’s a Classic Crème Caramel (Flan) Recipe – a silky smooth custard topped with a golden caramel sauce. This is a timeless dessert, elegant yet surprisingly easy to make at home.

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🍮 Crème Caramel Flan Recipe (Detailed)

Ingredients

For the Caramel:

• ¾ cup (150 g) granulated sugar
• ¼ cup (60 ml) water

For the Custard:

• 4 large eggs
• 2 large egg yolks
• ¾ cup (150 g) granulated sugar
• 3 cups (720 ml) whole milk (warm, not boiling)
• 1 tsp vanilla extract (or 1 vanilla bean scraped)
• Pinch of salt

Instructions

Step 1: Prepare the Caramel

1. In a heavy-bottom saucepan, combine sugar and water.
2. Cook over medium heat without stirring, just gently swirling the pan occasionally.
3. Let sugar dissolve and turn golden amber (8–10 minutes). Be careful not to burn it.
4. Immediately pour caramel into the bottom of a round baking dish (or individual ramekins). Tilt to coat the base evenly. Set aside to cool and harden.

Step 2: Make the Custard

1. In a large bowl, whisk together eggs, egg yolks, and sugar until well combined (do not overbeat, you don’t want foam).
2. Warm the milk in a saucepan until just steaming (not boiling).
3. Slowly add warm milk into the egg mixture while whisking gently.
4. Add vanilla extract and a pinch of salt.
5. Strain the mixture through a fine sieve to ensure a smooth custard.

Step 3: Combine & Bake

1. Pour custard mixture gently over the hardened caramel in your baking dish.
2. Place the dish inside a larger baking pan. Fill the outer pan with hot water (about halfway up the sides of the custard dish) – this is the water bath (bain-marie) method.
3. Bake in a preheated oven at 325°F (160°C) for 45–60 minutes, or until the custard is just set (a knife inserted should come out clean but slightly moist).

Step 4: Cool & Chill

1. Remove from oven and let cool to room temperature.
2. Cover and refrigerate for at least 4 hours (overnight is best).

Step 5: Unmold & Serve

1. To release, run a knife around the edges of the flan.
2. Place a serving plate over the dish and invert quickly.
3. The caramel sauce will flow beautifully over the custard.

🌟 Tips

• Use fresh whole milk for creaminess (can also substitute half with cream for richer texture).
• Do not overbake; flan should have a slight jiggle when done.
• Refrigerating overnight deepens the caramel flavor.

👉 Would you like me to also give you a coffee-flavored crème caramel variation? It’s a delicious twist on the classic.

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