How to Make Flan Recipe (Creme Caramel)

How to Make Flan Recipe (Creme Caramel) involves preparing a deep caramel syrup by dissolving sugar in water and simmering until it reaches a rich amber color. This caramel is poured into ramekins to harden as the base. Meanwhile, a custard is made by gently heating a mixture of milk, cream, sugar, and salt, then slowly tempering this hot mixture into beaten eggs and vanilla to avoid curdling. The strained custard is poured over the set caramel, and the ramekins are baked in a water bath at 325°F (160°C) to ensure even cooking without cracking. Once cooled, the flan is inverted, revealing a smooth custard with a glossy caramel sauce on top.

The texture is velvety with a slight wobble that yields to a creamy mouthfeel, with the caramel adding a bittersweet balance. This dessert serves well chilled, offering a refined finish to any meal, and the portioned ramekins make it easy to serve individual desserts without slicing.

Although the recipe does not specify storage, flan can generally be refrigerated for a couple of days and served cold or gently warmed. The caramel should not be disturbed before it fully sets to achieve the ideal texture on serving.