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9 February, 2017

No-fail crème caramel (flan) recipe

Comments : 35 Posted in : Desserts, Uncategorized on by : Daniela Anderson Tags: , , , , , , , , ,

No-fail crème caramel (flan), an indulgent flourless dessert that simply melts in your mouth. I can’t possibly think of a better way of saying “l love you” this Valentine’s Day.

There is some sort of confusion perhaps between the classic crème brûlée and this crème caramel. Although the technique is pretty similar, and the final result no doubt is as delicious, crème caramel is usually baked in a ramekin that has been lined with caramel on the bottom, while the crème brûlée has sugar sprinkled on top, which is then burnt using a cooking blow torch. I think l prefer the crème caramel tough, it looks so pretty when turned upside down, but of course, you can just dig in and eat it straight from the ramekin, without bothering removing it first.

No-fail crème caramel (flan) recipe

No-fail crème caramel (flan) recipe

When l was a child, mum used to make us crème caramel sometimes, and l just loved it. My only complaint was that l wanted a bigger portion, l can see l had a sweet tooth from then 😁 What a spectacular dessert, if you like caramel, this is something you must try for sure. Don’t panic thinking it’s difficult to make, oh no! Nothing simpler, just bare in mind a few tips to make the ultimate crème caramel. One would be, do keep an eye on the caramel when making it, and don’t be tempted to increase the heat, as the sugar will burn quickly. A low heat is a must! I find that using a silicone spatula works best for stirring the caramel, it does not stick to the pan and it is easy to clean afterwards. Oh, and always serve the dessert chilled, the taste is tons better.

No-fail crème caramel (flan) recipe

No-fail crème caramel (flan) recipe

No-fail crème caramel (flan) recipe


5 from 5 votes
No-fail crème caramel (flan) recipe
No-fail crème caramel (flan) recipe

No-fail crème caramel (flan), a spectacular flourless dessert, perfect for Valentine's Day.

Servings: 4 people
Author: Daniela Anderson
  • 2 eggs
  • 250 ml full-fat milk
  • 1 egg yolk
  • 40 g powdered sugar
  • 50 g granulated sugar
  • 25 ml cold water
  • 1/2 tsp vinegar
  • 1 tsp vanilla extract
  1. In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.

  2. Beat the eggs and egg yolk until foamy, then add them to the milk, whisking well.

  3. Add the powdered sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.

  4. To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.

  5. Stir continuously until it thickens and changes the colour to a light brownish. It usually takes approximately 20 minutes.

  6. Preheat the oven to 170 degrees C.

  7. Divide the caramel between 4 rameskins, making sure the bottom of the rameskins is well covered with an even layer of caramel.

  8. Use a laddle to divide the egg mixture between the 4 rameskins too, then arrange them on an ovenproof dish.

  9. Add water to the dish, so that the rameskins are half covered in water.

  10. Bake for approximately 50 minutes until the crème caramel is set and firm to touch.

  11. Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.

  12. Run a sharp knife around the edges, place a small plate on top of the rameskin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the rameskin.



No-fail crème caramel (flan) recipe

No-fail crème caramel (flan) recipe

No-fail crème caramel (flan) recipe

No-fail crème caramel (flan) recipe



35 thoughts on : No-fail crème caramel (flan) recipe

  • February 10, 2017 at 6:33 pm

    You are talking my love language. Flan is a latino classic and we love to serve it in special occassions like Valentine’s Day. Loved yoru presentation and the addition of the sugar flowers. Super pretty!

    • February 10, 2017 at 6:36 pm

      Thank you very much for your comment, l’m delighted that you like it! 😊

  • Pam
    February 10, 2017 at 7:09 pm

    Flan is such a tasty dessert, and perfect for any special occasion. I love how you have styled it here!

  • February 10, 2017 at 7:40 pm

    Just beautiful! I will admit that I am not a big fan of flan, but your pictures are so lovely it almost makes me want to grab a spoon!

    • February 10, 2017 at 10:26 pm

      Thank you! I hope my better half will be impressed with it! 😊

  • February 11, 2017 at 2:14 am

    I want to reach through the screen and grab that flan! I love, love, love flan but I’ve never made it at home before! I am making this recipe soon because now I’ve got a huge craving for it! YUM!

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  • February 11, 2017 at 3:06 pm

    This looks delicious and easy to make. My sister in law makes the most lovely creme caramel and I’m always so impressed! Looks like it’s time to impress her with this recipe!
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  • February 12, 2017 at 5:01 am

    Your pictures are so beautiful! And can’t beat a no fail recipe like that especially for something people might be afraid to make.

  • February 12, 2017 at 8:50 am

    I never got the flan texture just right, your recipe is just what i was looking for.

    • February 12, 2017 at 9:40 am

      Thank you for your comment, l hope the flan will turn out right now! Let me know how it goes 😊

  • Byron Thomas
    February 12, 2017 at 12:59 pm

    No fail? Flan? That caught my attention. I have tried my hand at flan a few times, but it’s never turned out right. Now, I need to give your instructions a try and see if I can finally master it. 🙂

    • February 13, 2017 at 4:51 am

      I hope this time it turns out right. Enjoy, it’s a lovely dessert!

  • February 12, 2017 at 7:11 pm

    I have to say, this looks much better than other flan recipes I’ve seen. I’m going to share it with my friend who loves flan.

    • February 13, 2017 at 4:49 am

      Ha, l think grandmothers had their own secret way or ingredients to magically cook and bake amazing stuff.

  • February 13, 2017 at 3:45 am

    I couldn’t take my eyes off your pictures. They look marvelous and the recipe is so easy to make. Bookmarking to try soon.

  • February 13, 2017 at 4:01 am

    You know, my mother used to make this, too… and I don’t know when I last had it! She just called it custard, but had a whole water bath arrangement for it… and yes, always made the caramel.

    Thanks for the memory!
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    • February 13, 2017 at 4:50 am

      I’m glad l could remind you of old days, these are the best memories!

  • Kathy McDaniel
    February 13, 2017 at 5:12 am

    What a beautiful presentation! I love flan! Such a delicate and delicious dessert. I think I will have to make this for my sweetie on valentines!

  • Kota
    February 14, 2017 at 2:12 am

    These pictures look super good, I especially like the flair the rose on top gives it! Can I ask when you say the ramekins should be half covered in water, what temperature would that be, boiling, lukewarm, etc?

    • February 14, 2017 at 3:46 am

      Hi Kota,

      Thank you for your comment! I am glad you like it. The water can be lukewarm. We do that to ensure an even temperature in the oven so that the bottom part does not get burnt or stuck to the ramekin, and the caramel can become like a sauce once the flan is cooked. When checking it from time to time, you can top up with more water if needed. I hope this helps.

      • Kota
        February 16, 2017 at 12:59 am

        Thanks so much, this will definitely help. 🙂

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