Crème Caramel (Flan)

Name: Crème Caramel (Flan)
Total time: 40 min
Cuisine: French
Ingredients: 140 g sugar; 70 ml water; 3 eggs; 3 egg yolks; 100 g sugar; 600 ml milk; 1 tsp vanilla extract

40m

Serves 1

youtube.com

Crème Caramel (Flan)

youtube.com

40m

Serves 1

Directions

1Put the sugar and water in a saucepan for the caramel.
2Stir until the sugar has dissolved completely and the liquid is clear.
3Cover the pan to let the steam wash any crystallized sugar off the sides of the pan.
4Wait and check on it once in a while until the syrup turns a light nutty brown.
5Prepare the molds by setting them in a baking pan.
6Check the caramel.
7When it reaches the color you like, remove it from the heat.
8Immediately pour the caramel into the molds.
9Heat the milk until it simmers.
10Beat the eggs.
11Gradually beat the sugar into the eggs until light and foamy.
12Pour the hot milk in a thin stream while continuing to beat the mixture.
13Add the vanilla and stir.
14Discard the foam on top.
15Use a sieve and strain the mixture into a pouring pitcher.
16Pour the mixture into the caramel-lined molds.
17Place the baking pan in a preheated oven at 300 Fahrenheit.
18Pour in the boiling water around the molds until it's about halfway to the top.
19Bake for 40 minutes.
20To unmold, run a knife between the custard and the edge of the mold.
21Place a serving dish upside down over the mold.
22Turn the mold upside down to remove the custard.

Ingredients

140 g sugar
70 ml water
3 eggs
3 egg yolks
100 g sugar
600 ml milk
1 tsp vanilla extract

Equipment

saucepanlidbaking panmoldsstand mixersievepouring pitcherknifeserving dish

Tips

The syrup will continue to darken after you remove it from the heat, so be sure to remove it before it reaches the color you like.
The crème caramel is done when it holds together but still jiggles a little in the center.

Crème Caramel (Flan)

40m

Serves 1

youtube.com

Crème Caramel (Flan)

youtube.com

40m

Serves 1

Directions

1Put the sugar and water in a saucepan for the caramel.
2Stir until the sugar has dissolved completely and the liquid is clear.
3Cover the pan to let the steam wash any crystallized sugar off the sides of the pan.
4Wait and check on it once in a while until the syrup turns a light nutty brown.
5Prepare the molds by setting them in a baking pan.
6Check the caramel.
7When it reaches the color you like, remove it from the heat.
8Immediately pour the caramel into the molds.
9Heat the milk until it simmers.
10Beat the eggs.
11Gradually beat the sugar into the eggs until light and foamy.
12Pour the hot milk in a thin stream while continuing to beat the mixture.
13Add the vanilla and stir.
14Discard the foam on top.
15Use a sieve and strain the mixture into a pouring pitcher.
16Pour the mixture into the caramel-lined molds.
17Place the baking pan in a preheated oven at 300 Fahrenheit.
18Pour in the boiling water around the molds until it's about halfway to the top.
19Bake for 40 minutes.
20To unmold, run a knife between the custard and the edge of the mold.
21Place a serving dish upside down over the mold.
22Turn the mold upside down to remove the custard.

Ingredients

140 g sugar
70 ml water
3 eggs
3 egg yolks
100 g sugar
600 ml milk
1 tsp vanilla extract

Equipment

saucepanlidbaking panmoldsstand mixersievepouring pitcherknifeserving dish

Tips

The syrup will continue to darken after you remove it from the heat, so be sure to remove it before it reaches the color you like.
The crème caramel is done when it holds together but still jiggles a little in the center.