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Crème caramel or Flan - 3-/12/10


Crème caramel or flan is a rich custard dessert with a layer of soft caramel sauce on top.  If you entertain a lot this is a great dessert to serve because you can prepare a few days in advance and keep the  Crème caramel in the refrigerator and then just bring it out of out the fridge and serve.   Crème caramel is a plain custard  with sugar syrup, cooked to caramel stage, and then it is poured into the mold before adding the custard base. It is usually cooked in a bain-marie (steam bath) on a stovetop or in the oven. 


There are lots and lots of recipes out, so there are lot of choices so pick one that works for you..   I found this recipe in the sweet life: Desserts from Chanterelle cookbook and the custard came out to be very smooth without any bubble in it, meaning it was baked at the right temperature.

The marriage of custard and caramel sauce is a great one!  Every bite was satisfying...


Close look at the Crème caramel 


Preparation work..



2 cups + 2 tablespoons heavy cream

1 cup of whole milk

5 egg yolks

1 whole egg

1/2 sugar

Pinch of salt

pinch of cream tartar

1 tablespoon of Vanilla extract

8- 4 ounces  Caramel molds

2/3 cup sugar


Add cream, milk and 1/4 cup of sugar (save the other 1/4 cup of sugar for later) into a sauce pan and bring to just a simmer over medium high heat.  Remove from heat and set it aside.   

Put the egg yolks, whole egg and sugar and remaining 1/4 cup of sugar in a bowl...

Whisk the whole the egg mixture together.

Using a ladle, slowly whisk the hot cream into the egg mixture and mix to warm it.  Gradually pour the warmed egg mixture into the remaining hot cream.  Whisking constantly as your pour.

Add vanilla extract and mix it together.

Make the caramel

click on link to see preparation of caramel

Pour the caramel inside the ramekins. swirling until it coat the inside of the ramekins.

Ladle the custard on top of the caramel.

Pour boiling hot water inside a pan lined with newspaper and put the ramekins inside the pan.  Bake the ramekins for about 40/45 minutes in a preheated oven at 325 degrees.

Freshly out of the oven...

Remove the ramekins from the pan and put them on a cooler racks until they are room temperature and then put them in the refrigerator for a least a few hours or leave them for a few days until ready to serve.

When you are ready to serve, dip the ramekin into hot water (running from your kitchen faucet) for a minute or so just so that the caramel is melting a bit and it is easier to un-mold. 

Un-mold the ramekin into a nice plate and it is ready!


Filed as: Eggs

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