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Crème Caramel

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


  • 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)


  • 1.

    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.)

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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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Average Rating
5 comments • 12 ratings
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Posted by Sylvia44Report
I did it! It looked like a perfect restaurant dish.
I'm afraid to re-try it.
I give this a 5 star.
Posted by lightsReport
Did you over cook it?
Posted by MegsyReport
Im having a French Dinner Party in March and this is going to be my dessert - especially after such positive comments - sounds yummo
Posted by Report
So delicious.
Posted by LifeStyle FOODReport
Hi there, thanks for pointing those out. We have amended the recipe. Cheers