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