Caramel Flan (Crème Renversée au Caramel)

Ingredients

• 100 g Granulated sugar (for caramel) (Use plain white sugar)
• 20 g Water (for caramel) (Approximately 20 ml)
• 500 ml Whole milk (Full‑fat for richness)
• 1 Vanilla bean (Split lengthwise, scrape seeds; pod kept for infusion)
• 80 g Granulated sugar (for custard) (Adds sweetness to the custard)
• 2 Egg yolks (Large eggs)
• 2 Whole eggs (Large eggs, added with yolks for custard)

Instructions

1. Make the caramel

   Place 100 g sugar and 20 g water in a heavy‑bottomed saucepan. Cook over medium heat, gently swirling the pan occasionally (do not stir with a spoon) until the mixture turns a deep amber color.

   Time: PT5M

2. Add caramel to ramekins

   When the caramel is golden but not burnt, remove from heat and immediately pour an even layer into the bottom of each of the six ramekins. Tilt each ramekin to spread the caramel, then set aside to cool completely at room temperature.

   Time: PT15M

3. Infuse the milk with vanilla

   In a clean saucepan, combine 500 ml whole milk with the scraped vanilla seeds and the split vanilla pod. Bring to a gentle boil, stirring occasionally. Once it boils, remove from heat, cover, and let steep for 30 minutes.

   Time: PT35M

   Temperature: 100°C

4. Blend the infused milk

   After steeping, discard the vanilla pod. Use an immersion blender for about 1 minute to break up any remaining vanilla seeds and create a smooth milk base.

   Time: PT1M

5. Prepare the egg‑sugar mixture

   In a mixing bowl, whisk together 80 g sugar, the 2 egg yolks, and the 2 whole eggs until just combined. Do not over‑whisk; you want a uniform mixture without too much air.

   Time: PT3M

6. Combine milk and egg mixture

   Slowly pour the warm vanilla‑infused milk into the egg‑sugar bowl while whisking continuously. Once fully incorporated, pass the custard through a fine‑mesh sieve into a clean bowl to remove any cooked egg bits.

   Time: PT2M

7. Fill ramekins with custard

   Pour the strained custard over the set caramel in each ramekin, filling them almost to the top. Tap the ramekins gently to release any air bubbles.

   Time: PT2M

8. Prepare the water bath

   Place the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.

   Time: PT5M

9. Bake the flans

   Preheat the oven to 150°C. Bake the water‑bath set for 40‑45 minutes, until the edges are set but the centre still has a slight wobble.

   Time: PT45M

   Temperature: 150°C

10. Cool and chill

    Remove the baking dish from the oven and let the ramekins cool to room temperature (about 30 minutes). Then refrigerate for at least 4 hours, preferably overnight, before unmolding.

    Time: PT30M

11. Unmold the flans

    Run a thin knife around the inner edge of each ramekin. Hold the ramekin over a plate and quickly heat the bottom with a kitchen torch until the caramel loosens, then invert the ramekin in one swift motion. The flan should release cleanly, with caramel flowing over the top.

    Time: PT5M

Nutrition Facts

Calories

218

Protein

4.5 g

Carbohydrates

34 g

Fat

4.3 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated sugar (for caramel): Brown sugar (will change flavor), Store‑bought caramel sauce (adjust amount)
• Instead of Water (for caramel): None needed
• Instead of Whole milk: Half‑and‑half (richer), 2% milk (less rich)
• Instead of Vanilla bean: Vanilla extract, 1 tsp
• Instead of Granulated sugar (for custard): Caster sugar, Honey (reduce amount)
• Instead of Egg yolks: Extra egg yolks if using larger eggs
• Instead of Whole eggs: Egg substitute (may affect texture)

Equipment Needed

• Heavy‑bottomed saucepan
• Ramekins (6)
• Mixing bowl
• Whisk
• Immersion (hand) blender
• Fine‑mesh sieve
• Deep baking dish for water bath
• Oven
• Kitchen torch (optional)
• Thin knife or spatula
• Cooling rack (optional)
• Measuring cups & spoons

Critical Steps — Do Not Skip

• Caramel must reach a deep amber color without burning
• Caramel must be poured into ramekins while hot and allowed to set fully
• Milk must be steeped with vanilla for the full 30 minutes for flavor
• Custard must be combined with milk gradually and strained to avoid curdling
• Water bath level must reach halfway up the ramekins
• Flans are done when edges are set but centre still trembles
• Unmolding requires heating the caramel base with a torch for a clean release

Chef Tips from the Video

• Use a heavy‑bottomed pan for an even caramel color
• Place ramekins on a warm tray before filling to avoid shocking the caramel
• A thin layer of foil over the baking dish prevents water from splashing into the oven
• For a glossy finish, brush a tiny amount of melted butter on the caramel before unmolding

Troubleshooting

Storage

Refrigerator: Store covered ramekins in the fridge up to 3 days

Freezer: Not recommended; texture changes

Room temperature: Do not keep at room temperature longer than 2 hours

Make-Ahead Tips

• Caramel can be prepared a day ahead and kept at room temperature in a sealed container
• Custard can be baked, cooled, and refrigerated up to 2 days before serving
• The flans can be unmolded just before serving for the best caramel glaze