Classic Flan (Crème Caramel) with Caramel Sauce
Classic Flan (Crème Caramel) with Caramel Sauce is a medium French recipe that serves 6. 260 calories per serving. Recipe by Everyday Food on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $6.40 total, $1.07 per serving
Ingredients
- 1 cup Granulated sugar (for caramel) (Divided: 1 cup for caramel, 1 cup for custard)
- 0.25 cup Water (for caramel) (Use plain tap water)
- 5 Whole eggs (Large, room temperature)
- 1 cup Granulated sugar (for custard)
- 0.25 teaspoon Coarse salt (Helps balance sweetness)
- 2.25 cups Whole milk (Prefer fresh, not ultra‑pasteurized)
- 0.75 cup Coconut cream (Full‑fat canned coconut cream, not coconut milk)
- 1 teaspoon Vanilla extract (Pure vanilla extract)
- 6 6‑ounce ramekins (Heat‑proof, preferably porcelain)
Instructions
Make the wet caramel
Combine 1 cup granulated sugar and 0.25 cup water in a small saucepan. Stir just until sugar is moistened, then place over medium heat.
Time: PT5M
Cook the caramel to dark amber
Allow the mixture to boil without stirring. As it darkens, brush any sugar crystals that cling to the sides with a wet pastry brush or briefly cover with a lid to let steam dissolve them. Cook until a deep amber color develops (4‑6 minutes).
Time: PT6M
Distribute caramel into ramekins
Remove the pan from heat. Quickly pour the hot caramel evenly into the bottom of each of the six ramekins, swirling to coat about 1‑inch up the sides. Set aside to cool slightly.
Time: PT3M
Whisk eggs, sugar, and salt
In a large bowl, whisk together 5 whole eggs, 1 cup granulated sugar, and 0.25 tsp coarse salt until the mixture is pale and slightly thick.
Time: PT2M
Heat milk and coconut cream
In a medium saucepan, combine 2.25 cups whole milk and 0.75 cup coconut cream. Heat over medium until just simmering (tiny bubbles around the edge). Do not let it boil.
Time: PT5M
Temperature: ~85°C
Temper the egg mixture
Gradually add the hot milk‑coconut mixture to the egg mixture, pouring about ¼ cup at a time while whisking constantly. Continue until all the hot liquid is incorporated and the custard is smooth.
Time: PT5M
Add vanilla and strain
Stir in 1 tsp pure vanilla extract. Then pour the custard through a fine‑mesh sieve into a clean bowl to remove any cooked egg bits.
Time: PT2M
Fill ramekins with custard
Divide the strained custard evenly among the six caramel‑lined ramekins.
Time: PT2M
Prepare water bath
Preheat the oven to 325°F (163°C). Place the ramekins in a large baking dish and pour hot water around them until the water reaches halfway up the sides of the ramekins.
Time: PT5M
Temperature: 325°F
Bake the flan
Bake in the preheated oven for 40‑60 minutes, or until the custard is set but still has a slight jiggle in the center.
Time: PT45M
Temperature: 325°F
Cool to room temperature
Remove the ramekins from the water bath using tongs wrapped in a kitchen towel. Let them sit on a wire rack until they reach room temperature (about 40‑60 minutes).
Time: PT45M
Refrigerate
Transfer the ramekins to the refrigerator and chill for at least 6 hours (or overnight) until fully set.
Time: PT6H
Temperature: 4°C
Unmold and serve
Run a thin, flexible paring knife around the edge of each flan. Place a serving plate over the ramekin and invert quickly. Gently tap the plate to release the flan; the caramel will flow over the top.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 10.5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free, low-calorie
Allergens: Eggs, Dairy (milk), Coconut
Ingredient Substitutions
- Instead of Granulated sugar (for caramel): Turbinado sugar, Coconut sugar
- Instead of Whole eggs: Egg substitute (for vegans) – not recommended for texture
- Instead of Granulated sugar (for custard): Caster sugar, Honey (reduce milk slightly)
- Instead of Coarse salt: Fine sea salt
- Instead of Whole milk: 2% milk (slightly less rich), Almond milk (non‑dairy, will change flavor)
- Instead of Coconut cream: Heavy cream (will increase dairy fat), Silken tofu (for vegan version)
- Instead of Vanilla extract: Vanilla bean (use 1/2 bean), Maple extract
- Instead of 6‑ounce ramekins: Small custard cups, Muffin tins (will affect shape)
Equipment Needed
- Small saucepan (for caramel)
- Whisk
- Medium saucepan (for milk & coconut cream)
- Fine‑mesh sieve
- Measuring cups and spoons
- 6‑ounce ramekins (6)
- Large baking dish or roasting pan (for water bath)
- Tongs
- Kitchen towel
- Rubber bands (optional)
- Paring knife with flexible blade
- Oven
- Timer
Critical Steps — Do Not Skip
- Caramel must reach a deep amber color without burning
- Temper the hot milk mixture into the eggs slowly to avoid curdling
- Bake in a water bath to ensure even gentle cooking
- Cool completely before refrigerating to prevent condensation on the caramel
Chef Tips from the Video
- For extra depth, add a pinch of ground cinnamon to the caramel.
- Use a kitchen torch to caramelize the top of the flan for a crème brûlée twist.
Troubleshooting
Caramel turns grainy or crystallizes
If crystals form, gently stir in a tablespoon of water and heat until smooth; alternatively, return to low heat and whisk until dissolved.
Custard curdles during tempering
Temper more slowly, adding the hot milk in smaller increments while whisking continuously.
Flan sticks to the ramekin when unmolding
Run a thin flexible knife around the perimeter and gently tap the plate; ensure the flan is fully chilled.
Storage
Refrigerator: Cover each flan with plastic wrap; keep up to 4 days.
Freezer: Not recommended – texture changes when frozen.
Room temperature: Only for a few hours after unmolding; keep refrigerated for longer storage.
Make-Ahead Tips
- Caramel can be prepared up to 2 days ahead and stored in a sealed container at room temperature.
- Custard can be baked, cooled, and refrigerated up to 3 days before unmolding.
Last updated: August 20, 2026
