Crème caramel, also known as flan, is a luxurious French dessert that combines a velvety smooth custard base with a golden caramel top. This dessert offers the perfect balance of sweetness and texture, creating an unforgettable experience. The rich custard, made from simple ingredients like eggs, milk, and sugar, is baked to perfection, while the caramel provides a delicate, sugary crunch. Ideal for any occasion, crème caramel can be enjoyed as an elegant end to a meal or as a treat to indulge in at any time.
Ingredients:
- 1 cup granulated sugar (for caramel)
- 3 tablespoons water (for caramel)
- 2 cups whole milk
- 1 vanilla bean or 1 tablespoon vanilla extract
- 4 large eggs
- 2/3 cup granulated sugar (for custard)
- Pinch of salt
Instructions:
- Preheat the oven to 325°F (163°C). Prepare a large roasting pan and set aside.
- In a small saucepan, combine 1 cup of granulated sugar and 3 tablespoons of water over medium heat. Stir occasionally until the sugar dissolves, then stop stirring. Allow the mixture to boil for about 8-10 minutes until it turns a golden amber color.
- Immediately pour the caramel into the bottom of individual ramekins (or one large baking dish), swirling the dish to coat the bottom evenly. Set aside to cool and harden while you prepare the custard.
- In a medium saucepan, heat the milk over medium heat. If using a vanilla bean, slice it open and scrape out the seeds, adding both the seeds and the pod to the milk. If using vanilla extract, wait until later to add it. Bring the milk to a gentle simmer, then remove from heat and discard the vanilla pod.
- In a large bowl, whisk the eggs, 2/3 cup of granulated sugar, and a pinch of salt until the mixture becomes pale and smooth. Gradually pour in the hot milk, stirring constantly to temper the eggs and prevent curdling. If using vanilla extract, add it to the custard mixture now.
- Carefully pour the custard mixture into the ramekins over the hardened caramel. Place the ramekins in a deep roasting pan, filling the pan with hot water halfway up the sides of the ramekins to create a water bath.
- Bake in the preheated oven for about 45-50 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted should come out clean.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2-3 hours, or overnight for best results.
- To serve, run a knife around the edge of each ramekin to loosen the custard. Invert the ramekin onto a plate and gently lift it to reveal the smooth, golden caramel topping.
This classic crème caramel will captivate your taste buds with its rich, silky texture and the perfect balance of sweet caramel flavor. It’s a dessert that’s not only visually stunning but also simple to make, with results that will impress every time.