Classic Flan (Crème Caramel) with Caramel Sauce

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Fill ramekins with custard

   Divide the strained custard evenly among the six caramel‑lined ramekins.

   Time: PT2M

9. 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

10. 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

11. 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

12. Refrigerate

    Transfer the ramekins to the refrigerator and chill for at least 6 hours (or overnight) until fully set.

    Time: PT6H

    Temperature: 4°C

13. 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