Flan / Crème Caramel

Flan / Crème Caramel

This rich and creamy flan/creme caramel dessert covered with a deeply flavorful caramel sauce is the dessert dreams are made of. A custard base that’s made with milk, eggs and sweetener, baked in a water bath, and chilled before devouring! Easily one of my favorites.

Making this recipe takes me right back to my grandmother’s kitchen. As kids, a lot of our summer holidays were spent creating a little magic with her in the kitchen. This particular dish was one of our family favorites. Simple, easy and oh so delish! Served with a side of gorgeous berries, this one is sure to be a crowd pleaser. 

Recipe (Serves 4 to 6)


1/3 cup of sugar for custard and 2/3 cup of sugar for caramel

2 large eggs plus 5 yolks

1 397g can sweet condensed milk

1 385ml can evaporated milk

½ cup full cream milk

1 to 2 tsp of vanilla essence

1 vanilla bean (optional)

½ tsp salt

Assortment of berries (optional)


Step 1 – Add all the ingredients and the sugar for the custard into a bowl and mix till it is all well combined. Keep aside. 

Step 2 – To make the caramel, stirring the remaining sugar and 1/4 cup of water together in a medium saucepan. Bring the mixture to a boil over medium-high heat, without stirring. Cook until the mixture begins to turn golden. Gently swirling the pan and continue cooking till thesugar turns to a deep amber color. Immediately pour the caramel into the dish of your choice (it needs to be heatproof). I chose to do it in individual ramekin bowls. This whole process will take about 10 to 15 mins. 

Step 3 – Pour the custard mixture into the bowls or dish that has the caramel. Place these bowls into a baking tray. Fill the tray with warm water. Make sure at least half of the bowls/dish is submerged. Cover the whole thing loosely with foil.

Step 4 – Place the baking tray in the oven for around 60 to 90 at 170 degrees C. Keep an eye on it after the 60-minute mark. It needs to set around the edges and still be a little jiggly in the center.

Step 5 – Remove from oven and let it rest in the baking tray itself till it completely cools down. Cover the bowls/dish properly and refrigerate it, preferable overnight.

Step 6 – To unmold the flan, carefully slide a knife around the edges of the bowl/pan. Invert it on to your serving dish and flip it. Serve with fresh berries. 

Bon Appetit! 

(In partnership with El Grocer)

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