French Crème Caramel Flan Recipe
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4.7
18 reviews
Excellent
French Crème Caramel Flan Recipe
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Homemade French Flan consisting of common pantry ingredients. Prepare the egg custard and caramel from scratch and bake in the oven.
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Ingredients
For the Flan Custard:
- 2 Cups milk
- 1 vanilla bean
- 1 ¼ Cup sweetened condensed milk
- 2 eggs
- 2 egg yolks
For the Caramel:
- 2 ½ Tablespoons powdered sugar
- 2 Tablespoons lukewarm water
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Instructions
- Before you start with your cooking, prepare a water bath (Bain Marie) by placing the ramekins into a bottom flat baking pan. Pour water around the ramekins into the baking pan.
- If you use vanilla bean or vanilla bean paste (skip this step if you use vanilla extract) pour milk into a pan. Slit lengthwise your vanilla bean and collect the small black seeds with a spoon. Add the seeds and empty vanilla bean to the milk and heat up for a short time. The vanilla flavor will infuse the milk while it's simmering. After 3 minutes or so, it is hot enough, remove from the heat and let the vanilla bean steep in the milk for a few minutes. Never boil and don't allow the milk to grow a skin on top or the vanilla seeds might get stuck in the skin. Discard the empty vanilla bean. The vanilla infused milk needs to cool down a bit.
- Preheat your oven to 350 Fahrenheit/ 180 Celsius!
- Now prepare the Caramel by placing half amount of the powdered sugar into the pot with the 2 Tablespoons of Water. Keep it on a very low flame, it has to heat gradually and make sure there are no lumps. Slowly you will notice that the sugar is melting and at that point you add the remaining sugar. Take care that you don't burn your caramel. Believe me, it happens rapidly, so when you see the sugar melted and slowly turning into a yellow golden, stir well. A few seconds later, it will turn brown and at that point you can take it away from the heat.
- Don't waste time and directly pour the caramel into the ramekins, no delays, or it will get hard in less than a few seconds! (After emptying the pot with the caramel, pour hot water into it. Best way to wash the pot easily)
- Add to a mixing bowl the condensed milk, 2 whole eggs and 2 egg yolks and whisk well.
- Pour the cooled down vanilla milk into the egg condensed milk mixture and whisk heavily so that all ingredients are well incorporated. You should do that quickly because you don't want any egg lumps to form with the hot milk.If you use vanilla extract instead of vanilla bean or vanilla bean paste, add a few drops of vanilla with the milk to the egg mixture.
- Then pour the mixture over the caramel into the ramekins and place the water bath and ramekins into the oven and bake at 350° Fahrenheit/ 180° Celsius for about 18–25 minutes or until the top has turned golden brown. You can check too if it's cooked in the center by poking with a knife, if the knife comes back clean, it is ready. Otherwise, the flan might take more time in the oven to bake properly. Repeat the test, until the flan is cooked.
- Serve in the Ramekin or turn over into a plate. I prefer the flan cold, so you can keep them in the fridge to cool before serving or serve them still warm (but cooled down).
Equipments used:
Notes
- The infused milk has to cool down before you pour and mix it into the egg condensed milk mixture because otherwise it will curdle.
- A ramekin is a small ceramic dish, which is built to take high heat in the oven. The base recipe calls for 5-6 small 4 oz/120 ml ramekins.
- The baking time is accurate for a convection oven (conventional fan heat in European ovens). If you use a down only heat oven (conventional oven in the US) or an oven with a top and down heat setting, you will have to considerably increase the baking time. In that case, bake until it is set and cooked.
- Test if the flan is set by poking into the flan with a knife. If the knife comes back clean, your flan is ready. If it comes back full of custard, it needs more baking time.
Nutrition Information
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Calories
371kcal
(19%)
Carbohydrates
51g
(17%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
179mg
(60%)
Sodium
168mg
(7%)
Potassium
445mg
(13%)
Sugar
51g
(102%)
Vitamin A
560IU
(11%)
Vitamin C
2mg
(2%)
Calcium
347mg
(35%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 5small ramekins molds
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 179mg | 60% |
| Sodium | 168mg | 7% |
| Potassium | 445mg | 9% |
| Sugar | 51g | 102% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 347mg | 35% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.7
18 reviews
Excellent
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