Caramel Dessert Recipes: How To Make Creme Caramel (Flan)
Easy To Make Creme Caramel
Creme caramel or flan is also known in the Betty Crocker International Cookbook from the 1970s as caramel custard .
I almost prefer the name caramel custard because I think some people are intimidated to think of making flan or creme caramel just because of the name. It is a super simple recipe to make, takes no time at all, and the result is delicious! Somehow when I came across this recipe decades ago, I was not daunted by the name as it sounded so simple!
There are also a billion recipes and variations out there that are equally delicious with different ingredients but the most important thing to remember is that it is a custard so always test for doneness - a paring knife inserted halfway between the pan edge and the center of the custard should come out clean. Most recipes are baked as in the 'old days' - in the oven with the custard cups inside a larger pan with water surrounding the cups or ramekins.
Here on Amazon
Creme Caramel - Flan - Caramel Custard
- 1/2 cup sugar (** see note below)
- 3 eggs slightly beaten (can substitute 3/4 cup egg substitute)
- 1 can 13 ounces evaporated milk (1-2/3 cups) - can use nonfat evaporated milk
- 1/3 cup sugar
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Heat the 1/2 cup sugar in 1-quart saucepan over low heat.
- Stir constantly until melted and golden brown. (This is making the syrup)
- Divide syrup among four 6-ounce custard cups or ramekins.
- Rotate cups to coat the bottom.
- Allow syrup to harden in cups or ramekins – about 5 minutes.
- Mix remaining ingredients, pour into custard cups or ramekins.
- Place cups or ramekins in square pan 9 x 9 x 2 inches - place on oven rack.
- Pour very hot water into the pan to within 1/2 inch of tops of cups.
- Bake at 350 degrees until knife inserted halfway between center and edge comes out clean, 40-50 minutes.
- Immediately remove from water.
- Serve warm or refrigerate and unmold at serving time if desired.
SPICED BRANDY CUSTARD
Stir into the beaten eggs
- 2 tablespoons brandy
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Or substitute a liqueur for the 2 tablespoons brandy
** Sometimes the making of the syrup with sugar alone is very hard to do so I researched and found another method that works and is a little more foolproof. Instead of just the sugar, you can use 1/4 cup of sugar and 2 tablespoons of water. Combine the sugar and water in a small heavy saucepan over medium-high heat and cook until sugar dissolves, stirring frequently. Continue cooking for 4 minutes or until golden - then pour into the custard cups or ramekins and proceed as before.
More Flan Recipes
- Decadent Butterscotch Flan - All Recipes
Wow friends and family with this elegant and delicious butterscotch flan.
- Baked Flan - All Recipes
This is a quick and easy baked flan recipe that is prepared in the blender. It's great served warm or cold and has a creamy texture like custard.
- Caramel-Glazed Flan - All Recipes
More egg whites than yolks and low-fat sweetened condensed milk are the signature features of this altered flan.
More by this Author
Learn how to make mini cheesecakes of several different varieties in a step by step method. These are easy to make and so delicious.
Bread pudding with whiskey sauce recipe. Quick and easy bread pudding recipe.
In a tight economy, how much should you pay a pet sitter? It depends on many factors including what kind of pet, age of the pet, what the pet sitter has to do and even how far the pet sitter has to drive to take care...