Classic Caramel Custard (Crème Caramel / Flan)
Prep time: 15 mins | Bake time: 40-45 mins | Servings: 6 individual ramekins
Ingredients
Caramel Coating
- 1/2 cup granulated sugar
- 2 tbsp water
Custard Base
- 4 large eggs (at room temperature)
- 2 cups whole milk (or 1 cup whole milk + 1 cup heavy cream for extra richness)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract (or vanilla bean paste)
- Pinch of salt
Instructions
- Make Caramel: In a small saucepan, combine 1/2 cup sugar and 2 tbsp water over medium heat. Heat without stirring (swirl the pan occasionally) until the sugar melts and turns a deep golden amber color (about 5–7 minutes).
- Pour into Moulds: Immediately pour equal amounts of the liquid caramel into the bottoms of 6 individual ramekins or stainless steel cups. Swirl quickly to coat the bottoms before it hardens.
- Make Custard: Preheat oven to 325°F (160°C). In a medium saucepan, warm the milk over medium heat until hot but not boiling. In a separate bowl, whisk together the eggs, 1/3 cup sugar, vanilla, and a pinch of salt until smooth. Slowly pour the warm milk into the egg mixture in a thin stream while whisking constantly (tempering) to avoid cooking the eggs.
- Strain & Fill: Strain the mixture through a fine-mesh sieve into a measuring cup or pitcher for a smooth texture. Pour the mixture evenly into the caramel-coated ramekins.
- Bake in Water Bath: Place ramekins in a large baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, or until the edges are set and the center slightly jiggles.
- Chill & Serve: Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 3 hours (or overnight). To serve, run a thin knife around the inside edge of each ramekin, invert onto a plate, and gently shake to release.
