Here is a detailed recipe for Creamy Caramel Custard (also known as flan or crème caramel), a silky-smooth dessert topped with a rich caramel sauce. It’s a timeless classic that’s both elegant and easy to make at home.
🍮 Creamy Caramel Custard Recipe
📌 Ingredients (Serves 6)
For the Caramel:
- 3/4 cup (150g) granulated sugar
- 2 tbsp water
For the Custard:
- 2 cups (500 ml) whole milk (or half-and-half for extra creaminess)
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 tsp pure vanilla extract
- Optional: a pinch of salt
🍳 Instructions
1. Make the Caramel
- In a heavy-bottomed saucepan, combine 3/4 cup sugar and 2 tbsp water over medium heat.
- Stir gently until the sugar dissolves, then stop stirring and let it cook undisturbed.
- The sugar will turn from clear to golden amber in about 6–8 minutes.
- Immediately pour the hot caramel into 6 ramekins or a single 8-inch round baking dish, swirling to coat the bottom evenly.
- Set aside to cool and harden while you prepare the custard.
⚠️ Be very careful when working with hot caramel—it burns quickly!
2. Make the Custard
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, heat the milk until it’s warm but not boiling. (Just until you see steam.)
- In a bowl, whisk together:
- 4 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- Optional pinch of salt
- Slowly pour the warm milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
- Strain the custard through a fine sieve to ensure smoothness.
3. Assemble and Bake
- Pour the custard evenly into the prepared ramekins over the caramel.
- Place the ramekins into a large baking dish and create a water bath by pouring hot water around them (about halfway up the sides).
- Carefully transfer to the oven and bake for 40–50 minutes, or until the custard is just set — it should jiggle slightly in the center.
4. Cool and Unmold
- Remove from the oven and water bath.
- Let cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
- To unmold, run a knife around the edge and invert onto a plate. The caramel will flow over the custard.
🍽️ Serving Suggestions
- Serve chilled, as-is.
- Garnish with a dollop of whipped cream or fresh berries.
- Add a sprinkle of sea salt on the caramel for a modern twist.
❓FAQs – Caramel Custard
🔹 Why is my caramel crystallizing or grainy?
- Make sure no sugar crystals remain on the side of the pan. You can wipe down the sides with a wet pastry brush before cooking.
- Avoid stirring once the sugar dissolves; let it cook undisturbed to caramelize properly.
🔹 My custard is overcooked or curdled. What happened?
- Overbaking causes the eggs to scramble. Use a water bath and bake until just set.
- The custard should have a slight jiggle in the center when you take it out.
🔹 Can I make it without ramekins?
Yes! Use a single 8-inch round cake pan or loaf pan. Increase the baking time to about 50–60 minutes.
🔹 Can I make it ahead of time?
Absolutely! Caramel custard can be made 1–2 days ahead and stored in the fridge. It actually improves in texture after resting overnight.
🔹 Can I use cream instead of milk?
Yes. For a richer version, replace 1 cup milk with heavy cream. You can also use evaporated milk for a classic Latin-style flan texture.
🔹 Can I flavor the custard?
Yes! Try infusing the milk with:
- Orange zest
- Coffee
- Cinnamon stick
- Cardamom pods
Strain before mixing with eggs.
Would you like a video tutorial, eggless version, or a printable recipe card?