Pastry

Crème Caramel

Name: Crème Caramel
Cook time: 55 min
Total time: 55 min
Ingredients: 90 g sukker; 1½ tbsp vand (22-23g); 600 ml sødmælk; 4 æg (str. M); 95 g sukker; 1 tsp vaniljeekstrakt; 1 knivspids salt

En tidløs klassiker med silkeblød konsistens og et fint lag karamel - denne Crème Caramel er nem at lave derhjemme.

Del

Bagetid 55 minutter

Ingredienser

Til karamellen
90 g sukker
1½ tbsp vand (22-23g)
Til flanen
600 ml sødmælk
4 æg (str. M)
95 g sukker
1 tsp vaniljeekstrakt
1 knivspids salt

Fremgangsmåde

1
Forvarm ovnen til 160 °C / 320 °F (over- og undervarme). Gør en stor bradepande klar til vandbad.
2
Varm sukker og vand op i en lille gryde uden at røre, indtil der dannes en gylden karamel. Hæld den straks i formen på 16 cm og vip forsigtigt, så bunden dækkes jævnt. Lad den stivne.
3
Varm mælken op, til den er varm, men ikke koger. Tag den af varmen og lad den køle lidt af.
4
Pisk æg, sukker, vanilje og salt forsigtigt sammen i en skål, til det er blandet. Pisk ikke luft i.
5
Hæld langsomt den varme mælk i æggeblandingen under forsigtig omrøring.
6
Sigt blandingen gennem en finmasket si over i en ren skål. For et ekstra silkeblødt resultat sigtes blandingen 2-3 gange, indtil den er helt glat uden bobler eller klumper.
7
Hæld forsigtigt flanblandingen over den stivnede karamel.
8
Sæt formen i den store bradepande og hæld varmt vand i, så det når cirka halvvejs op ad siderne på flanformen.
9
Bag den i 55-65 minutter. Kanterne skal være stivnet, mens midten stadig skælver let.
10
Tag den ud af ovnen og lad den hvile i vandbadet i 10 minutter. Tag den derefter op og lad den køle helt af.
11
Sæt den på køl i mindst 4 timer, gerne natten over.
12
Løsn kanterne og vend kagen ud på et fad før servering. Karamellen løber af sig selv ned over flanen. Resten af karamellen i formen kan hældes over. Praktisk tip Brug helst en form uden løs bund, da den er helt tæt. Bruger du en springform, skal bunden pakkes godt ind i 2-3 lag alufolie, der foldes op ad siderne, så der ikke trænger vand ind under bagningen.

Video

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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