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Classic Flan (Crème Caramel) with Caramel Sauce
A smooth, glossy flan made with whole eggs, whole milk, and coconut cream, set in a caramel‑lined ramekin and baked in a water bath. The recipe walks you through a wet‑caramel base, gentle tempering of the custard, and the perfect jiggle‑to‑set ratio for a restaurant‑quality dessert.
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Critical Success Points
- • 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
Safety Warnings
- • Caramel is extremely hot; handle with care to avoid burns.
- • The water bath and hot ramekins are heavy and can slip; use wrapped tongs.
- • Do not over‑bake; over‑cooked custard becomes rubbery.
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