Easy Caramel Flan Creme Caramel
Indulge in the creamy perfection of this Easy Caramel Flan Creme Caramel—a timeless dessert that combines a luscious, velvety custard with a rich, golden caramel topping. With just a handful of simple ingredients like whole milk, sweetened condensed milk, and eggs, this recipe comes together effortlessly in only 15 minutes of prep time. The secret to its silky-smooth texture lies in straining the custard and baking it in a gentle water bath, ensuring a flawless finish every time. Perfectly caramelized sugar creates a beautiful amber sauce that cascades over the flan when inverted, making each bite an irresistible balance of sweetness and creaminess. Whether served as an elegant dinner party finale or a delightful family treat, this easy creme caramel is guaranteed to impress both novice and seasoned bakers alike.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 3 tablespoons Water
- 500 milliliters Whole milk
- 200 grams Sweetened condensed milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 160°C (320°F).
In a small saucepan, combine 150 grams of granulated sugar and 3 tablespoons of water. Heat over medium heat, swirling the pan occasionally but not stirring, until the sugar dissolves and turns a deep amber color to make the caramel.
Quickly pour the caramel into a round 9-inch baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside to harden.
In a medium saucepan, heat the whole milk over medium-low heat until warm but not boiling. Remove it from heat.
In a mixing bowl, whisk together the eggs, sweetened condensed milk, the remaining 50 grams of sugar, and vanilla extract until combined and frothy.
Slowly pour the warm milk into the egg mixture while whisking constantly to avoid curdling.
Strain the custard mixture through a fine-mesh sieve to remove any lumps, then pour it over the hardened caramel in the baking dish or ramekins.
Place the baking dish or ramekins into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish, creating a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to chill completely.
To serve, run a thin knife around the edges of the flan to loosen it. Invert it onto a serving plate, letting the caramel sauce flow over the top. Slice and enjoy!
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 334.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1318 mg | 101% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
