Flan, also called quesillo, is a dessert made with a custard that is prepared with whole eggs, milk and sugar, which is then refrigerated to obtain a creamy and gelatinous texture.
Learn how to make a Flan Creme Caramel Custard with this simple and easy recipe!
Flan Creme Caramel Custard
Creme caramel or flan, is a custard dessert that has this layer of burnt caramel on top, and it’s surrounded by this delicious caramel syrup.
This recipe holds a special place in my heart ’cause it was actually the first recipe that I learned how to make when I was only 8 years old.
It’s really simple but looks totally impressive!
4 whole eggs
2 egg yolks
1/2 cup sugar
2 ½ cups half & half
1 teaspoon vanilla extract
¾ cup of sugar
1/2 cup water
- First, arrange your ramekins on a baking pan. You can use anywhere from 4 to 6 depending on how big your ramekins are.
- Combine your sugar and water in a small sauce pan and simmer it over medium heat, stirring it occasionally until the sugar dissolves.
- Let it cook until the caramel turns into this rich amber and color.
- Now, while it’s still hot, carefully pour a little bit of the sugar syrup into each of your ramekins, just enough to coat the bottoms; if the caramel starts to get hard just gently reheat it.
- Now preheat your oven to 300° F.
- In another saucepan, bring the milk and sugar to a simmer on medium heat and gently stir it to dissolve the sugar again. This will take 3 to 5 minutes, then let it
cool for a bit while you start working on the eggs.
- Now in a large bowl thoroughly whisk the eggs with the yolks.
- Then slowly whisk in the warm milk and then add the vanilla.
- The eggs are going to leave behind these globby yolky pieces so we want to strain it out. Strain the mixture through a sieve into a pouring cup.
- Then fill each of the ramekins near the top.
- Add some hot water to the roasting pan until it reaches almost halfway up the ramekins, so basically half of the pan.
- Cover the entire pan with foil and then bake the custards for about 35-40 minutes until they’re set but still jiggly.
- Remove the ramekins from the water bath and then let them cool on a rack to room temperature.
- Then cover it with some plastic wrap and refrigerate it overnight.
- To serve, pour 2 inches of really hot water into a small bowl. Dip the ramekin in the hot water for about 10 seconds. This is going to help loosen all the caramel sauce up. Then run a thin knife around the edge of the ramekins to loosen the custard.
- Now take a plate, put it on top of the ramekin and then invert the whole thing.
- Your Flan Creme Caramel Custard is ready!