Caramel Flan or Crème Caramel is one of my favourite desserts to eat. It’s also one of the simplest to make as well! All you need is 5 ingredients and a little bit of patience and you’ll have a 5 ingredient caramel flan in no time. I’ve been making this recipe since I was in university and it has yet to fail me (touch wood!). The ingredients in this recipe are kitchen staples, and if you don’t have them, it shouldn’t be difficult to find at your local supermarket. This 5 ingredient caramel flan will definitely be a crowd favourite at your next dinner party.
In my second year of university, I feel like I was possessed by a baking spirit. I would be baking up a storm in the wee hours of the night and calling up my friends to come pick up my creations. Once, a good friend of mine came at 2 am in the morning to pick up a flan. He walked home with it in an uncovered dish (I ran out of cling film, university woes!). This recipe is a staple in my culinary repertoire.
How to Make Creme Caramel
This recipe only requires 5 ingredients – eggs, milk, sugar, water and vanilla.
In a small saucepan, pour your sugar and water and stir to combine. Once it is combined, keep at close eye on it because burnt sugar is acrid. It will slowly turn a golden colour. Once the mixture starts to take on some colour, swirl the pot. Keep swirling often until it becomes caramel colour. Take the pot off the stove (and work quickly here!), pour about 1 tablespoon of sugar into each ramekin (adjust accordingly).
In a separate bowl, combine your eggs, sugar, and vanilla. Mix until just combined. If you whisk too much it will create frothy bubbles which will result in a bubbly custard. Add your milk and mix until combined. Sieve the mixture through a fine mesh sieve and pour the custard into your ramekins.
Place your ramekins on a tray and pour hot water so that the ramekins are covered partially. Place in a 320 degree Fahrenheit oven for 40-45 minutes. After 45 minutes, take the tray out of the oven and let your ramekins sit for 15 minutes. After 15 minutes, remove the ramekins from the tray and let it cool. Once the ramekins have set to room temperature, cover with cling film and place in the refrigerator overnight.
Run a knife around the ramekins and place a plate on top before inverting the custards. Add your toppings (like pearls/boba) and serve!
5 Ingredient Caramel Flan
Ingredients
Caramel
- 6 tbsp white granulated sugar
- 1/3 cup water
Egg Custard
- 4 large eggs
- 2 cups milk
- 1/3 cup white granulated sugar
- 1 tbsp vanilla extract
Instructions
- In a small saucepan stir your sugar and water over medium heat until combined. Bring to a boil and keep your eye on it.
- Swirl the saucepan occasionally and keep cooking the caramel until it is a amber caramel colour. Once it reaches this stage remove the saucepan from the heat.
- Pour your caramel into your ramekins until the base is evenly coated. Set aside.
- Preheat your oven to 420°F.
- In a separate bowl, combine your eggs, sugar and vanilla. Whisk until just combined.
- Add your milk and whisk together. Do not whisk too much as this will create bubbles in your custard.
- Pour your custard through a sieve to remove the lumps and then pour the custard into your ramekins until they are filled. Leave about a 1/2" of space from the top.
- Place your ramekins in a tray and fill the tray halfway with hot water. Place the tray carefully into the oven.
- Bake at 420°F for 45 minutes or until set.
- Take the tray out of the oven and let the custards sit for 15 minutes. After 15 minutes remove from the tray and let the custards set at room temperature.
- Cover with cling film and place in your refrigerator for 4 hours minimum. Overnight is best!
- To serve, run a knife around the edges and put a plate on top of the ramekin. Invert the dish and give it one hard shake. The caramel flan should slide right out. Enjoy!
