Creamy Creme Caramel/Flan is the easiest dessert you can make with only a few ingredients: milk, eggs and sugar! The smooth creamy texture of this flan paired with a sweet caramel sauce is to die for! It is the perfect make-ahead dessert for any party, get-together or just as a special treat for you and your family any time!!
This is a repost of my earlier caramel custard dishes : Creme Caramel without condensed milk. I made a slight change in the recipe; used only 2 cups of milk and did not beat the mixture too much; hence the non porous texture of the flan (liked by many). There are various debates as to which is the perfect flan; porous or non porous. Personally, I love the porous one. But today, I was in a mood to taste the creamy non porous one inspired by Homecookingadventure, and loved it too!
All you need is to make the caramel sauce, pour it into the baking pan (I have used a deep pyrex bowl about 6 inches in diameter) to set. Combine milk, eggs and sugar and pour over the caramel and bake in a preheated oven at 325 degrees Fahrenheit for about 45 minutes to 1 hour; chill, unmold and enjoy!
So, head on to the kitchen and bake away! I assure you, you will love it too 🙂
For a caramel custard or flan with condensed milk, try my 4-Ingredient Caramel Custard with condensed milk.
- ½ cup sugar
- 2 tablespoons water
- 2 cups (500 ml) milk
- ¼ cup sugar
- 3 eggs
- 1 teaspoon vanilla extract/essence
- Preheat oven to 325 degrees Fahrenheit or 160 degrees Centigrade.
- In a saucepan, mix the sugar and water for the caramel. Heat on medium heat, scraping the sides often until the sugar starts to melt and caramelize. Once it turns amber brown or golden brown, remove from heat and pour into a baking pan about 6 to 7 inches in diameter. Swirl the pan to coat the bottom and a little bit of the sides with the caramel sauce.
- Keep aside to cool a little.
- Meanwhile, heat the milk in a saucepan until hot; do not let it boil (this is called scalding). Keep aside.
- In a medium sized bowl, beat the eggs and sugar with a whisk (you can use a hand blender too). Once the eggs and sugar are well incorporated, gently and slowly add the slightly cooled milk along with vanilla and whisk again.
- Pour the milk mixture into the caramel coated pan.
- Place the bowl into a large pan and fill the outer pan with hot water up to halfway up the sides of the bowl with the milk mixture.
- Place in the preheated oven and bake for about 45 minutes to 1 hour until a tooth pick inserted in the center of the custard comes out clean.
- Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or even overnight. Caramel custard is best served chilled.
- Just before serving, run a knife around the outer edges of the flan, place a large plate over the bowl and gently but quickly overturn and unmold the caramel custard flan onto the plate.
- Serve wedges of this heavenly dessert immediately; store leftovers (if any!) in the refrigerator
- I used a 6 inches pan. You can use a 7 inches or 8 inches pan; the larger the pan, the thinner the flan. For individual servings, bake in small glass bowls or ramekin bowls (1/2 cup each).
- For a quicker method, blend the eggs, milk and sugar in a blender jar and pour over the caramel.
- Do not overcook the caramel. If you do not keep an eye on it, the caramel can burn in seconds.
- To make the flan in a pressure cooker, place the bowl with milk caramel mixture over a trivet in a pressure pan with water. Close the lid and steam (without weight) for about 45 minutes to 1 hour until the flan is set and cooked.