Crème Caramel (Flan)

40 mins
Serves 1
youtube.com

Directions

  1. 1Put the sugar and water in a saucepan for the caramel.
  2. 2Put the sugar and water in a saucepan for the caramel.
  3. 3Put the sugar and water in a saucepan for the caramel.
  4. 4Stir until the sugar has dissolved completely and the liquid is clear.
  5. 5Stir until the sugar has dissolved completely and the liquid is clear.
  6. 6Stir until the sugar has dissolved completely and the liquid is clear.
  7. 7Cover the pan to let the steam wash any crystallized sugar off the sides of the pan.
  8. 8Cover the pan to let the steam wash any crystallized sugar off the sides of the pan.
  9. 9Cover the pan to let the steam wash any crystallized sugar off the sides of the pan.
  10. 10Wait and check on it once in a while until the syrup turns a light nutty brown.
  11. 11Wait and check on it once in a while until the syrup turns a light nutty brown.
  12. 12Wait and check on it once in a while until the syrup turns a light nutty brown.
  13. 13Prepare the molds by setting them in a baking pan.
  14. 14Prepare the molds by setting them in a baking pan.
  15. 15Prepare the molds by setting them in a baking pan.
  16. 16Check the caramel.
  17. 17Check the caramel.
  18. 18Check the caramel.
  19. 19When it reaches the color you like, remove it from the heat.
  20. 20When it reaches the color you like, remove it from the heat.
  21. 21When it reaches the color you like, remove it from the heat.
  22. 22Immediately pour the caramel into the molds.
  23. 23Immediately pour the caramel into the molds.
  24. 24Immediately pour the caramel into the molds.
  25. 25Heat the milk until it simmers.
  26. 26Heat the milk until it simmers.
  27. 27Heat the milk until it simmers.
  28. 28Beat the eggs.
  29. 29Beat the eggs.
  30. 30Beat the eggs.
  31. 31Gradually beat the sugar into the eggs until light and foamy.
  32. 32Gradually beat the sugar into the eggs until light and foamy.
  33. 33Gradually beat the sugar into the eggs until light and foamy.
  34. 34Pour the hot milk in a thin stream while continuing to beat the mixture.
  35. 35Pour the hot milk in a thin stream while continuing to beat the mixture.
  36. 36Pour the hot milk in a thin stream while continuing to beat the mixture.
  37. 37Add the vanilla and stir.
  38. 38Add the vanilla and stir.
  39. 39Add the vanilla and stir.
  40. 40Discard the foam on top.
  41. 41Discard the foam on top.
  42. 42Discard the foam on top.
  43. 43Use a sieve and strain the mixture into a pouring pitcher.
  44. 44Use a sieve and strain the mixture into a pouring pitcher.
  45. 45Use a sieve and strain the mixture into a pouring pitcher.
  46. 46Pour the mixture into the caramel-lined molds.
  47. 47Pour the mixture into the caramel-lined molds.
  48. 48Pour the mixture into the caramel-lined molds.
  49. 49Place the baking pan in a preheated oven at 300 Fahrenheit.
  50. 50Place the baking pan in a preheated oven at 300 Fahrenheit.
  51. 51Place the baking pan in a preheated oven at 300 Fahrenheit.
  52. 52Pour in the boiling water around the molds until it's about halfway to the top.
  53. 53Pour in the boiling water around the molds until it's about halfway to the top.
  54. 54Pour in the boiling water around the molds until it's about halfway to the top.
  55. 55Bake for 40 minutes.
  56. 56Bake for 40 minutes.
  57. 57Bake for 40 minutes.
  58. 58To unmold, run a knife between the custard and the edge of the mold.
  59. 59To unmold, run a knife between the custard and the edge of the mold.
  60. 60To unmold, run a knife between the custard and the edge of the mold.
  61. 61Place a serving dish upside down over the mold.
  62. 62Place a serving dish upside down over the mold.
  63. 63Place a serving dish upside down over the mold.
  64. 64Turn the mold upside down to remove the custard.
  65. 65Turn the mold upside down to remove the custard.
  66. 66Turn the mold upside down to remove the custard.

Ingredients

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