This creamy crème caramel recipe is the ultimate nostalgic dessert that takes us straight back to childhood but honestly, we never stopped loving it. Known around the world as flan or caramel custard, this timeless treat holds a special place in our hearts and kitchens. Silky smooth, lightly sweet, and topped with rich golden caramel, this homemade version is easy to make and impossible to resist.
Ingredients (Serves 8):
- 1 ½ cups sugar, divided
- 4 tablespoons water
- 3 cups whole milk
- 2 large eggs
- 3 large egg yolks
- Pinch of salt
- 1 tablespoon vanilla extract
Instructions: How to Make the Perfect Crème Caramel
Step 1: Make the Caramel
In a small saucepan over medium-high heat, combine 1 cup of sugar with 4 tablespoons of water. Stir to dissolve, then let it cook (without stirring) for about 6 minutes, swirling the pan occasionally until the sugar turns a deep amber color. Immediately pour the hot caramel into 8 ramekins, swirling each to evenly coat the bottoms. Place ramekins in a deep baking dish.
Step 2: Preheat and Heat the Milk
Preheat your oven to 325°F (163°C). Meanwhile, warm the milk in a saucepan until it’s hot but not boiling.
Step 3: Prepare the Custard
In a mixing bowl, whisk together the remaining ½ cup sugar, eggs, egg yolks, salt, and vanilla extract. Slowly add the hot milk, one ladle at a time, whisking continuously to prevent the eggs from curdling.
Step 4: Strain and Pour
Strain the custard through a fine-mesh sieve into a large jug or bowl to remove any curdled bits. Then pour the custard evenly into the ramekins.
Step 5: Bake in a Water Bath
Place the baking dish with ramekins on the oven rack. Carefully pour boiling water into the pan (avoiding the ramekins) until it reaches about 1-inch deep. Bake for 35 minutes, or until the custard is just set with a slight jiggle in the center.
Step 6: Cool and Chill
Remove ramekins from the water bath and cool on a wire rack. Refrigerate for at least 3 hours or overnight for best results.
Step 7: Serve
To serve, run a thin knife around the edge of each ramekin, then invert onto a dessert plate. The caramel sauce will beautifully coat the custard. Garnish with berries or fruit for an elegant touch.
