Learn how to make the silkiest classic crème caramel with a golden caramel top that melts into every bite. This easy custard dessert flips beautifully and tastes even better the next day.
A delicate custard that melts in your mouth, topped with a layer of golden caramel that magically transforms in the oven. This classic crème caramel is baked low and slow in a water bath for the perfect texture—and once chilled and flipped, it delivers that stunning dessert moment every time.
🍰 Why You’ll Love This Crème Caramel Flan
- Glossy caramel sauce built right in. No need to make a separate topping.
- Elegant but low-effort. No mixer, no fancy ingredients—just simple technique.
- Make-ahead perfection. It’s actually better the next day.
- Flips like a dream. That satisfying release and drizzle? Chef’s kiss.
Key Ingredients You’ll Need
- Granulated sugar: For both the custard and caramel.
- Whole milk: Keeps the texture light and silky.
- Eggs: Create the structure, 4 large ones do the trick.
- Vanilla extract: Adds warmth and depth.
- Salt: Just a pinch to balance the sweetness.
Tips for a Perfect Crème Caramel
Use boiling water in your water bath to cook the custard gently and evenly.
Strain the custard before baking to eliminate bubbles and ensure silkiness.
Don’t overbake! Look for a set edge and a slight wobble in the center.
Chill overnight for the best flavor and texture (plus an easier flip).
Run a thin knife around the edge before flipping to release cleanly.
FAQ
Can I use cream instead of milk?
Yes, but it’ll be much richer. For a balance, try half milk, half cream.
Why did my flan get bubbles?
Usually from high heat or overmixing. Straining and a gentle bake prevent that.
Can I make it ahead?
Absolutely. Crème caramel is ideal made the night before.
🧊 Storage Tips
- Store covered in the fridge for up to 3–4 days.
- Do not freeze! Custard doesn’t hold up well to freezing.
- Keep any extra caramel sauce and spoon it over slices before serving.
What Type of Dish to Use for Crème Caramel
For this recipe, I used a round pie-style baking dish that’s about 20 cm wide at the base and 24 cm across the top. This shape and depth are perfect for a classic, pourable caramel topping and a custard that sets with the right thickness, roughly 2 inches tall.
BUT, you can use basically any dish you want. Some other options:
- 9-inch round cake pan (metal or ceramic)
- Oval ceramic gratin dish
- Individual ramekins (6-8 small ones for single servings)
The dish you use will of course impact bake time.
Shallow dishes (like wide pie dishes): Bake a bit faster because the custard is spread out more thinly. Check around the 50-minute mark.
Deeper or smaller pans (like loaf pans or tall cake pans): Take longer, up to 60–65 minutes, since the center takes more time to set.
Individual ramekins: Usually bake in 35–45 minutes depending on size.
When baking flan, always go by visual and texture cues, edges set, center with a gentle wobble, and a knife inserted about 2 cm from the center comes out mostly clean.
Ingredients
Yield: 6-8 servings
Bake Time: 50-60 minutes
Chill Time: 4 hours or overnight
For the caramel
- 100g (½ cup) granulated sugar
- 2 tbsp water
For the Custard
- 500ml whole milk
- 100g (½ cup) granulated sugar
- 4 large eggs
- 1½ tsp vanilla extract
- Pinch of salt
Directions
- Make the caramel:
- In a small saucepan, combine sugar and water. Heat over medium (no stirring!) until it turns deep amber. Watch carefully, caramel burns fast.
- Quickly pour into your baking dish and tilt to coat the bottom. It’ll harden, totally fine.
- Make the custard:
- Preheat oven to 160°C (325°F). Boil water for the water bath.
- Warm milk in a saucepan until steaming (not boiling).
- In a bowl, whisk eggs, sugar, vanilla, and salt.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Strain the custard into the caramel-lined dish.
- Bake in Water Bath
- Place the dish into a larger pan. Add boiling water halfway up the sides.
- Bake for 50–60 minutes, until the edges are set but the center still gently wobbles.
- Cool at room temp, then chill at least 4 hours or overnight.
- Unmold & Serve:
- Run a thin knife around the edge. Place a rimmed plate on top and flip confidently.
- Let the caramel pool and serve chilled.
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Notes
Your caramel will melt and become syrupy during baking, don’t worry if it hardens when first poured.
The water bath is key for even, gentle baking. Refill with hot water if it gets low halfway through.
If you have bubbles after baking, it’s usually a sign of high heat, but the flan will still taste amazing.
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