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Caramel Flan (Crème Renversée au Caramel)
A classic French caramel flan with a silky vanilla custard, baked in a water bath and unmolded with a kitchen torch for a glossy caramel glaze. Perfect for a refined dessert that looks as impressive as it tastes.
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Critical Success Points
- • 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
Safety Warnings
- • Caramel reaches >180°C – handle with heat‑proof gloves to avoid burns
- • Boiling milk can splatter – keep a lid nearby
- • When using a kitchen torch, keep flammable objects away and work in a well‑ventilated area
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