Since I shared with you a recipe of savoury flan last week, I thought I could share the original flan recipe which is a delicious dessert. This dessert has different names but is most often called “crème caramel” or “flan”, but no matter what the name is, I’m sure you will get addicted to it as much as I do. The advantage of this dessert is that it requires only a few ingredients and it’s very easy to make. Flan is pretty much a custard cream made of eggs, milk and sugar and topped with a light caramel sauce. It’s very elegant, perfectly jiggly and it has the most satisfying texture you could dream of. Flan is very creamy with a light and sweet eggy taste and a hint of caramel and vanilla that goes perfectly with the custard flavor. This is one of my favorite desserts especially in summer because it’s fresh and it’s light, but unfortunately you will still have to use your oven to make it. It’s completely worth it though!
Crème caramel or flan is a very popular dessert in France and it’s hard not to find it in any restaurant. I must say that I never used to make it back home because you can also buy it at the supermarket which is just as delicious and of course more convenient. But since it doesn’t exist here, I decided to finally make my own! I love the simplicity of this dessert and I think it’s perfect for when you have people over for dinner because you can make them in advance and keep them in your fridge until the moment you serve them, but it’s also a great dessert for when you have sweet cravings. It’s also a dessert that has traveled a lot and is made in many countries under different names so you may have encountered it before. This version is the one we eat in France and I hope you will love it too!
Let’s start baking!
Ingredients (make 6 ramekins):
- 50 ml/ 2 oz water
- 90 g/ 1/4 cup +2 tbsp sugar
- 1 tsp vanilla bean paste
- 500 ml/ 2 cups milk
- 80 g/ 1/4 cup +1 tbsp sugar
- 3 eggs
- 1 tsp vanilla extract
For the caramel:
1- Add the sugar and vanilla bean paste in a pot and heat it up on the stove on low heat. Let the sugar turn into caramel. Once it gets a ginger/light brown color, add the water little by little and stir until you get a homogeneous and liquid caramel. Pour into each ramekin.
For the cream:
1- Preheat the oven at 355 F. Boil the milk. In the mean time, add the eggs, sugar and vanilla extract in a mixing bowl and mix until the mixture is smooth and homogeneous. Pour the hot milk into the bowl while mixing. Strain the mixture to remove the foam and pour into each ramekin.
2- Place the ramekins in a large cake pan and add water in it so the dessert will cook in a bain-marie. Bake for 40-50 min. To know if the crème caramel is ready simply place the blade of a knife in it. The texture should be firm and the blade should come out clean. Take them out of the oven, let them cool down and place them in the fridge for 1h. Flip the crème caramel on a plate and enjoy!
This is a very simple and delicious dessert to make and definitively one of my favorites! It’s fresh, creamy and it has just the right amount of sweetness.
I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.