Crème caramel, also known as flan or caramel custard, is a popular dessert that consists of a creamy custard base topped with a layer of soft caramel sauce. It’s a delightful and elegant dessert with a rich and smooth texture.

Creme Caramel

Recipe by caion


Prep time


Cooking time



Enjoy your homemade crème caramel! It’s a delicious and elegant dessert that’s sure to impress.


  • For the Caramel:
  • 1 cup granulated sugar

  • 1/4 cup water

  • For the Custard:
  • 4 large eggs

  • 1 can (14 ounces) sweetened condensed milk

  • 2 cups whole milk

  • 1 teaspoon vanilla extract


  • Preheat your oven to 325°F (160°C). Place a large baking dish or roasting pan in the oven and fill it with about an inch of hot water. This will be used as a water bath (bain-marie) to cook the crème caramel evenly.
  • In a heavy-bottomed saucepan, combine the sugar and water.
  • Cook over medium-high heat without stirring. Instead, you can swirl the pan gently to ensure even caramelization.
  • When the sugar mixture turns a deep amber color (this may take about 5-10 minutes), immediately remove it from the heat to prevent burning.
  • Quickly pour the caramel into the bottom of your ramekins or a larger mold, swirling to coat the bottoms evenly. Be careful as the caramel is very hot. Set aside to cool and harden.
  • In a mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until well combined.
  • Strain the custard mixture through a fine-mesh sieve to ensure it’s smooth and free of any eggshell or lumps.
  • Carefully pour the custard mixture over the hardened caramel in your ramekins or mold.
  • Place the filled ramekins or mold into the preheated oven, into the water bath.
  • Bake for about 45-60 minutes, or until the custard is set. You can check for doneness by inserting a toothpick or knife into the center; it should come out clean when the custard is ready.
  • Remove the crème caramels from the oven and let them cool to room temperature in the water bath.
  • Once cool, transfer them to the refrigerator and chill for at least 4 hours or overnight.
  • To serve, run a knife around the edge of each ramekin to loosen the crème caramel.
  • Place a serving plate over the ramekin and quickly invert it to release the crème caramel onto the plate. The caramel sauce will flow over the custard.

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