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Crème Caramel

Recipe by Laura Calder from French Food At Home

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Yield: one 9-inch/25 cm flan or cake tin.

Ingredients

For the topping

1 cup/200 g sugar

For the flan

2 cups/500 ml fresh whole milk
1 vanilla bean
6 eggs
1/2 cup/100 ml sugar
Pinch nutmeg (optional)

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Method

Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat. (This is for the water bath later.)
Dissolve the sugar for the topping in a saucepan with ¼ cup/60 ml water, and boil until it turns a dark, fragrant, liquid caramel. Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides. (This is the most brilliant trick for flavour!) Split the vanilla bean, scrape the seeds into the milk, and add the pod. Heat to the boiling point, turn off the heat, cover, and set aside to infuse 10 minutes. Meanwhile, beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.
Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 minutes to an hour.
Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.

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Recipe Rating

What do you think?

Amera Ali 7 months ago

So delicious.

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Margie January 2012

Im having a French Dinner Party in March and this is going to be my dessert - especially after such positive comments - sounds yummo

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Mary Soucramanien February 2011

This is the first time I have made this dessert..i found the recipe easy to follow..& it was total success with my guests, tastes amazing..the whole plate disappeared in 5 mins after I served it up at lunch today..Yummy :-)

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Sally Jones Shelly January 2011

I have not made this recipe as of yet but plan to soon. I absolutely adore Laura Calder. She always has a relaxed feel to her show and makes cooking seem so much more relaxed and fun. I try to always catch her show, and have tried many of her wonderful recipes and cooking techniques. She is my absolute favorite!! Keep up the great work Laura:)

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Foodiechat December 2010

I LOVED this recipe! Definitely the best I've ever tried. The consistency of the custard is perfect. I strained it through a sieve first. The top bit of the caramel never comes out, have yet to find a solution for this, but i found that leaving the lid on whilst boiling caramel results in less caramelisation. Made it on Sat night and made it again last night, everyone loved it! :)

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tom July 2010

not enough milk to eggs ratio that's why 'love to cook' had his eggy. and how can you pour remaining caramel over it when you had finished cooking it approximately an hour before. It would have set no doubt.

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Sylvia44 June 2010

I did it! It looked like a perfect restaurant dish. I'm afraid to re-try it. I give this a 5 star.

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Anita Adnan May 2010

if i were to mix in a gelatin would it possible?? to avoid from baking or steaming...

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love to cook November 2009

This was a horrible recipe.. it tastes like egg with caramel sauce

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- ube May 2010
  
  Did you over cook it?
  
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The Foodie June 2009

The recipe looks great! I can't use it because I am not sure what 'ml' stands for in the second sugar quantity? Of course, caster is used for the grams (Step 3) but what about for 'beat the eggs with the sugar' (Step 9)? Hope to hear for next time.

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- bakinkim October 2009
  
  well if one cup of sugar is 200g then surely half a cup of sugar is 100grams as well. its just a misprint. and i think that if the 200grams of sugar is for melting down, you can save your caster sugar and just use normal sugar.
  
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- I LOVE FOOD August 2009
  
  Hi there, thanks for pointing those out. We have amended the recipe. Cheers
  
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AS137 March 2009

I THINK THAT IS THE CLASSIC "FLAN" RECIPE, SO IT IS A GREAT RECIPE.

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