A luscious, creamy flan with a rich caramel topping that melts in your mouth. Here’s how you can make it at home:
Ingredients:
For the Caramel:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
For the Custard:
- 4 large eggs
- 2 egg yolks
- ¾ cup (150g) granulated sugar
- 2 cups (500ml) whole milk
- 1 cup (250ml) heavy cream
- 1 teaspoon pure vanilla extract
Instructions:
Step 1: Make the Caramel
- In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring gently until the sugar dissolves.
- Once dissolved, stop stirring and let the mixture cook until it turns a golden amber color. Swirl the pan occasionally for even caramelization.
- Quickly pour the caramel into the bottom of a baking dish or ramekins, tilting them to coat the bottom evenly. Set aside to cool and harden.
Step 2: Prepare the Custard
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, whisk together the eggs, egg yolks, and sugar until well combined.
- Heat the milk and heavy cream in a saucepan over medium heat until warm (do not let it boil).
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling. Stir in the vanilla extract.
Step 3: Assemble and Bake
- Strain the custard mixture through a fine sieve into the caramel-lined baking dish or ramekins. This ensures a smooth texture.
- Place the dish/ramekins in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the dish/ramekins (bain-marie method).
- Bake for 45–60 minutes, or until the custard is set but still slightly jiggly in the center.
Step 4: Cool and Serve
- Remove the flan from the water bath and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert the flan onto a serving plate to release the caramel topping.
Enjoy your Flan Crémeux au Caramel! Would you like tips for variations or troubleshooting? 😊