How To Make Crème Caramel (Flan) with Claire Saffitz

Ingredients

• 2 cups Whole Milk (high‑quality whole milk, preferably 3.5% fat)
• 1 cup Granulated Sugar (divided: 1/2 cup for caramel, 1/2 cup for custard)
• 0.5 teaspoon Kosher Salt (fine kosher salt)
• 2 teaspoons Vanilla Extract (pure vanilla extract)
• 4 large Eggs (farm‑fresh eggs, very fresh for bright yolks)
• 1 teaspoon Unsalted Butter (for greasing the pie plate)

Instructions

1. Make the Caramel

   Add 1/2 cup granulated sugar to a clean saucepan over medium‑high heat. Let the sugar melt without stirring, swirling the pan gently until it turns a deep amber color, then immediately pour it into a greased 9‑inch glass pie plate, tilting to coat the bottom in a thin, even layer.

   Time: PT8M

2. Heat the Milk

   Return the saucepan to the stove, add 2 cups whole milk and 1/2 tsp kosher salt. Warm over medium heat, stirring occasionally, until just below a boil (small bubbles form around the edges).

   Time: PT5M

3. Whisk Eggs and Sugar

   In a mixing bowl, whisk together 4 large eggs and the remaining 1/2 cup granulated sugar until the mixture is pale and slightly thickened.

   Time: PT5M

4. Add Vanilla

   Stir 2 teaspoons pure vanilla extract into the egg‑sugar mixture.

   Time: PT1M

5. Temper the Eggs

   Slowly pour the hot milk into the egg mixture while whisking constantly. This gradual temperature increase prevents curdling and creates a smooth custard base.

   Time: PT5M

6. Combine and Fill

   Give the custard a final stir, then gently pour it over the set caramel in the pie plate, filling to the top.

   Time: PT2M

7. Prepare the Water Bath

   Place the pie plate in a larger roasting pan. Bring water to a boil in a kettle, then carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the pie plate. Cover the pan loosely with aluminum foil.

   Time: PT5M

8. Bake the Custard

   Preheat the oven to 325°F. Bake the water‑bath set custard for 35–40 minutes, or until the edges are set and the center has a gentle wobble (not a jiggle).

   Time: PT40M

   Temperature: 325°F

9. Cool in the Water Bath

   Remove the pan from the oven and let the custard sit in the water bath for about 30 minutes to cool gradually.

   Time: PT30M

10. Chill

    Transfer the pie plate to a wire rack, then refrigerate for at least 1 hour, preferably 2 hours, until completely cold.

    Time: PT2H

11. Unmold and Serve

    Run a thin knife around the edge of the custard, place a serving plate on top, and invert quickly. Slice with a sharp knife and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

0 g