Pastry

Crème Caramel

Name: Crème Caramel Recipe
Cook time: 55 min
Total time: 55 min
Ingredients: 90 g sugar; 1½ tbsp water (22-23g); 600 ml whole milk; 4 eggs (size M); 95 g sugar; 1 tsp vanilla extract; 1 pinch of salt

A timeless classic with a silky texture and a delicate caramel layer – this Crème Caramel is simple to make at home.

Pan

Cook Time 55 minutes

Ingredients

For the Caramel
90 g sugar
1½ tbsp water (22-23g)

For the Flan
600 ml whole milk
4 eggs (size M)
95 g sugar
1 tsp vanilla extract
1 pinch of salt

Directions

1
Preheat the oven to 160 °C / 320 °F (top/bottom heat). Prepare a large roasting pan for a water bath.
2
Heat the sugar and water in a small saucepan without stirring until a golden caramel forms. Immediately pour it into the 16 cm pan and gently swirl to coat the bottom evenly. Let it set.
3
Heat the milk until hot but not boiling. Remove from the heat and let it cool slightly.
4
In a bowl, gently whisk the eggs, sugar, vanilla, and salt until combined. Do not whip in air.
5
Slowly pour the warm milk into the egg mixture while stirring gently.
6
Strain the mixture through a fine sieve into a clean bowl. For an extra-silky result, pass the mixture through the sieve 2–3 times, until it is completely smooth with no bubbles or particles.
7
Carefully pour the flan mixture over the set caramel.
8
Place the pan into the larger roasting pan and add hot water until it reaches about halfway up the sides of the flan pan.
9
Bake for 55–65 minutes. The edges should be set, while the center still has a gentle wobble.
10
Remove from the oven and let rest in the water bath for 10 minutes, then take out and cool completely.
11
Refrigerate for at least 4 hours, preferably overnight.
12
To serve, loosen the edges and invert onto a plate. The caramel will flow naturally over the flan. Any remaining caramel in the pan can be poured on top. Practical Note For best results, use a pan without a removable base, as it is fully leak-proof. If using a springform pan, seal the bottom very well with 2–3 layers of aluminum foil, wrapping up the sides to prevent water from entering during baking.

Video

FAQ

Crème Caramel Questions

How do I know the crème caramel is done, and what if it still looks liquid after 65 minutes?

Judge it by movement, not by a clean skewer: after 55-65 minutes the outer edges should be firmly set while the middle still wobbles gently as one soft mass when you nudge the pan. If the centre still ripples like liquid milk, give it another 5-10 minutes in the water bath and check again. Ovens differ, and a colder milk-egg mixture or a deeper pan of water will both stretch the baking time.

Can I use milk other than whole milk, or replace the vanilla extract?

Whole milk is what gives this flan its creamy set, so low-fat milk will work but the result tastes thinner and less rich; if anything, swap a small part of the 600 ml for cream rather than going leaner. Vanilla extract can be replaced with the seeds of a vanilla pod - add them to the milk while it heats so the flavour infuses. Keep the 4 eggs and 95 g sugar unchanged, since they are what set the custard and balance the bitter caramel.

How long does crème caramel keep, and how do I store it?

Let it cool to room temperature, then chill it in the pan, covered, in the fridge - it keeps well for about two to three days. Chilling is not optional if you want clean slices and a proper caramel sauce: the hard caramel layer slowly dissolves into syrup as it rests. Unmould it only just before serving, by running a thin knife around the edge and inverting it onto a rimmed plate that can catch the sauce.

Can I prepare it the day before a dinner party?

Yes, and it is actually better that way - bake it a day ahead and leave it in its pan in the fridge overnight so the caramel has time to turn into liquid sauce. What you should not do in advance is pour the caramel and let it sit empty for days; caramel poured into the 16 cm pan is meant to be topped with the custard the same day. Unmould straight from the fridge onto a deep plate right before it goes to the table.

What are the most common mistakes with this recipe?

Three things go wrong most often: stirring the sugar and water while it caramelises, which makes it crystallise; whipping air into the eggs instead of gently whisking them, which leaves foam and bubbles in the baked flan; and pouring hot milk into the eggs too fast, which scrambles them. The fourth is skipping the sieve - passing the mixture through it 2-3 times is what makes the texture silky rather than grainy. Also make sure the water bath reaches about halfway up the pan, since too little water lets the custard heat too fast and turn rubbery.

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