My SECOND favorite dessert...Crème Caramel (Flan)

Dive into the sweet, silky world of my second favorite dessert-Crème Caramel, also known around the globe as Flan. In this video, I'll take you through each step of creating this elegant dessert from scratch. Not only will you learn how to craft the perfect Crème Caramel, but I'll also share intriguing historical insights into how this delightful treat evolved from a French classic to a beloved staple in kitchens worldwide.
Crème Caramel Recipe:
For the caramel
- 1/2 cup (200g) sugar
- 1/4 cup (60ml) water
For the custard
- 4 large eggs
- 3/4 cup sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 tbsp vanilla extract
Directions:
1. Prepare the Caramel:
- In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns a golden amber color. Quickly pour into ramekins, swirling to coat the bottoms evenly. Set aside.
2. Make the Custard:
- In a mixing bowl, mix the eggs gently until the mixture is homogenous. Careful to not add a lot of air.
- In another pot, gently warm the milk and sugar with the vanilla extract. Do not boil. Bring this mixture to about 180 degrees Fahrenheit.
- Gradually pour the warm milk into the egg mixture, stirring constantly. Strain this mixture to ensure smoothness.
3. Bake in a Bain-Marie:
- Preheat your oven to 350°F (175°C).
- Pour the custard mixture into the caramel-lined ramekins. Place these in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for about 30 to 35 minutes or until just set but still slightly jiggly in the center.
4. Cool and Serve:
- Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
- To serve, run a knife around the edges of each ramekin and invert onto a plate. The caramel sauce will flow beautifully over the creamy custard.

[@sappap57]

Awesome! Looks Amazing 🔥🔥🔥🔥

[@JudithNissen-iz2py]

One of my favorites also. My husband and I shared this dessert after many awesome dinners. Thank you for sharing, it brings back such wonderful memories. Together 58 years!! 🤗🤗❤️❤️🙏🙏 Northern Idaho, USA

[@TheOneAndOnlyJoeKelly]

You are so welcome!

[@taiholiman961]

😍😋Love making this too!!! Perfect Dessert for Mexican food!!!! 🙏🥰

[@TheOneAndOnlyJoeKelly]

Oh yes!

[@sappap57]

I saw this comment and emoji’s and immediately knew it was you Tai! ❤ -Pappy

[@Sucu.420]

Hi, nice video. Just a question
in the description, it lists "- 1 1/2 cups heavy cream" as one of the ingredients, but I don't see in the video. Also, later in the preparation step, you still don't mention the heavy cream, it just says "gently warm the milk and sugar with the vanilla extract. Do not boil. Bring this mixture to about 180 degrees Fahrenheit" and I'm a little confused
anyway
Great video, subscribed

[@TheOneAndOnlyJoeKelly]

Sorry for the confusion. The milk mixture is a heavy cream and milk mixture. It’s basically half and half lol

[@famgod8318]

Good vid, but man invest in a ladle, it’ll make filling them ramekins so much easier.

[@TheOneAndOnlyJoeKelly]

Haha right? I was too lazy to dirty another utensil lol