How to Make Flan (Creme Caramel)

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Hi Bold Bakers!

After the success of my Tres Leches Cake recipe, I wanted to share with you another traditional Spanish dessert: Creme Caramel (aka Flan!). This is one of my favorite custard desserts, and for those who have never had it before, imagine a luxurious single serve custard baked in a sweet caramel sauce! Get ready to impress all your friends and family!

What is Flan / What is Creme Caramel?

This is one of the simplest custard-based desserts you can make. While it might sound fancy and look a little fancier, it really is just a custard made of cream, eggs, sugar, and milk. What sets this custard apart and gives it its name is the caramel sauce it’s baked in. Sweet golden brown caramel is poured in the bottom of the ramekin. Once the custard is cooked through, it’s turned out and served in the caramel sauce it was baked in. This method of cooking the egg and cream mixture in the caramel makes this dessert taste decadent and look sophisticated.

Why Does Flan Have Bubbles?

While this really should not happen if you follow the method correctly, sneaky air bubbles can get into the custard 2 ways.

1: If you over whisk your custard and incorporate air into the cream and egg mixture they will remain in the custard after steaming. To avoid this whisk and do not use a “whipping” motion when combining the eggs, cream, and milk.

2: If it’s overcooked. This can result in an overly hard custard and give a more scrambled egg effect to the custard. To avoid this, follow the cooking directions carefully and don’t worry if your flan is slightly jiggly when removing from the oven, as it will continue to cook from residual heat.

Why Does Flan Need a Water Bath?

Cooking the custard in a water bath is what allows the custard to stay moist and creamy while fully cooking and “setting” the eggs if you will. The steam fills the oven and gently cooks the custard in a moist environment, which in turn gently cooks the eggs. Also, the water bath provides a more even, slower heat source and protects the custard from the direct dry heat of the oven and provides more of a temperature regulated environment.

When is Flan Ready?

The Flan is cooked when the outside is fully set and the center has a slight jiggle. A good trick to make sure the custard is cooked evenly is to rotate the pan halfway through baking. Again, have no fear if the custard does not seem totally set. After fully cooling and setting in the fridge overnight the custard will firm up while remaining rich and creamy. Following these steps will ensure you don’t overbake your flan.

How Do I Store Flan?

Flan or Creme Caramel will last for up to 4 days in the fridge. This is a great one to make in advance as it really does need the time to set up overnight anyway and is meant to be served chilled. To keep the Flan fresh while in the fridge, just over it nice and tight with cling wrap.

Tips and Tricks for Making Flan:

• Start with room temperature eggs, this way the shock of the warm milk is less likely to scramble the eggs
• ALWAYS strain the custard mixture after you have combined the eggs, cream, and milk. This will ensure you have a silky smooth custard with no bits of curdled egg
• DO NOT be tempted to use a store-bought caramel! If you have any questions regarding caramel check out my post on Trouble Shooting Caramel 
• The first step once you head into the kitchen is to boil the water for the water bath
• If you use different sized ramekins than me then note that your cook time may vary to mine
• After your Flan sets in the fridge, easily remove it by running a small thin knife along the outer rim of the ramekin, this will allow the custard to release and turn out

Try These Other Lovely Recipes As Well!

• Easy Tres Leches Cake
• How to Make Dulce De Leche
• Baked Churros

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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