This Flan Recipe, also known as creme caramel, is a very popular dessert. It’s so delicious and easy to make that in the second half of the 20th century, it was found in most European restaurants’ dessert menu.
Flan is quite similar to crème brûlée, but it has a soft caramel topping, as opposed to the brûlée’s hard shell.
With very little variations, flan has its representation all over the world, including India, Vietnam and Malaysia.
In Brazil they make flan, or Pudim de Leite, with sweetened condensed milk. It’s also very delicious and I’ll be posting the recipe soon.
If you wish, instead of individual ramekins, you may prepare this flan recipe in a bundt mold. Just place the caramel in the bottom of the mold, add the custard and bake in oven until set, about 45-50 minutes. Unmold on a serving plate with the soft caramel drizzled on top.
- ½ cup caster sugar
- 2 Tbsp water
- 2½ cups milk
- 1 vanilla pod
- ½ cup sugar
- 3 whole eggs
- 3 egg yolks
- First, we have to make the caramel. So in a small saucepan over low heat, put the sugar and let it dissolve, turning the saucepan frequently, to avoid burning and to ensure even coloring. Your caramel should be golden brown;
- Remove the caramel from the heat and add the water and swirl the saucepan again. Distribute this caramel evenly into six ½cup ramekins. Set aside to cool;
- Preheat oven to 350 degrees F;
- In another saucepan, add the vanilla pod and the milk, and bring to a boil. Turn off heat and remove the vanilla bean;
- In a bowl, combine the eggs, yolks and sugar together. While whisking, slowly pour the boiling milk over the egg mixture. You have to stir well so it won't curdle;
- Fill the ramekins with this mixture and place ramekins into a roasting pan with enough hot water to come halfway up the sides of the ramekins;
- Bake until the custard is set and firm to the touch, about 35 minutes;
- Remove ramekins from the pan and let cool;
- To serve, unmold flan onto individual plates, letting the caramel drizzle over the top.