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- Dish type
- Creme caramel
You'll get your just deserts with this dessert (in a good way), with just four ingredients - eggs, vanilla, sugar and sweetened condensed milk. A simple and sweet custard treat, this Mexican crème caramel, also known as 'flan', looks and tastes deceptively elegant. A gorgeous after for any day of the week!
72 people made this
- 8 eggs
- 1 (397g) tin sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 300g caster sugar
MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min
- Preheat oven to 150 C / Gas 2. Have ready a 23cm round cake tin.
- In blender or food processor (or using electric mixer) combine eggs, condensed milk and vanilla and blend until smooth. In medium saucepan cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown remove from heat and pour into waiting tin. Pour egg mixture over liquid sugar.
- Line a roasting pan with a damp kitchen towel. Place cake tin on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with water to reach halfway up the sides of the cake tin.
- Bake 70 minutes in the preheated oven or until knife inserted in centre comes out clean. Remove cake tin from water bath and let cool completely, about 1 hour. Run a knife along the edge of the cake tin, place a serving plate on top and invert. Serve.
For a texture that's denser (more like cheesecake), substitute 225g cream cheese for two of the eggs.
Reviews & ratingsAverage global rating:(68)
Reviews in English (52)
really easy recipe but more like a very thick omelette with toffee on top than the dessert I thought it would be. Horrid, straight in the bin. Can't even give it zero stars so will have to rate it at a 1.-27 Feb 2012
I made this for my Spanish II class party. I personally do not like flan, however, I got several reviews on how good this was. Before making flan, I would advise reading the how-to on the mexican recipes main page. It had many tips, like don't stir the sugar and to add a drop or two of lemon juice to it. Also, it had more detailed instructions on how to make a proper water bath for the flan. One woman, who lived in peru for 10 years, said that she usually flips her flan over right after it cools, then she chills it like that. That way a lot less of the caramel sticks to the pan. These tips made for a nice flan which was also moderately easy to prepare.-30 Apr 2006
by Deb Brundage
I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the person who found it crumbly) -- switch the steps in the recipe. First caramelize the sugar and pour into the pan, then allow it to cool -- that way the eggs will not curdle upon being poured into the pan.-05 May 2003
How to Make Flan (Creme Caramel)
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!
How to make Leche Flan/Crème Caramel – Fool proof Custard pudding recipe
Posted April 9, 2016 by San Luong & filed under Dessert, Egg, Nobake desserts.
- Prep Time
- Cook Time
8 - 10 servings
Silky smooth, creamy, rich and sweet, and topped with oozing caramel sauce – what is there not to love about crème caramel? Kids and adults alike all around the world cannot resist this simple, yet elegant and indulging dessert – which is probably the main reason why this custard pudding and its many variations can be found anywhere from the East to the West. Each version in each different country has its own twist: you can find coconut flan in Puerto Rico, or cinnamon flan served with dulce de leche in Latin America, or flan with a hard caramel top – which is in fact the French crème brûlée, … Crème caramel is especially popular with kids in Asia – packaged flan is always a delightful school treat.
It is easy to customise your own custard pudding flavour: the most traditional one is vanilla, but why limit yourself? I have tried matcha (green tea), chocolate, rum-flavoured flan, and my personal favourite is coffee. The coffee is not in the pudding itself but in the caramel sauce, and its bitterness compliments the richness of the pudding so well.
However, regardless of the flavour you choose, you have to first master the essence of the custard pudding: the egg-to-liquid ratio. A perfect ratio will give you the silky and smooth texture, and the rich and creamy taste that makes the ‘crème’ part of the crème caramel. I have had many experiments with a lot of different recipes with different ratios, and finally, this recipe is introduced to you guys with my personal stamp of approval, satisfaction guaranteed.
This recipe was adapted from Cook’s Illustrated, using 3 eggs and 2 egg yolks (ie. 5 egg yolks + 3 egg whites). For me, this is just the right amount: it doesn’t taste as good if there are more whites, and it is definitely too rich if more yolks are to be added. The liquid part includes 400 ml milk and 150 ml whipping cream, which gives flan a softer and richer texture.
It has been 5 years since I discovered this recipe and I still don’t need to make a single adjustment to it. However, the second flan recipe was created, using condensed milk instead of cream, when I found out that it can be difficult to find whipping cream in parts of Vietnam, which is not yet a familiar ingredient in Vietnamese cooking. Compared to the first one, the second recipe is less rich in taste, but is still lip-smacking delicious. Condensed milk and egg yolks are the 2 ingredients that give flan its soft and silky texture without being too creamy and heavy. For people who are not used to rich desserts, this is the recipe for you.
This recipe has a video tutorial and has been uploaded on my YouTube Channel (Savoury Days Kitchen). If you can’t play the video on this site, you can watch it directly on YouTube via this link.
Note: the video is in HD setting and has English subtitle, please press CC to activate it.
Traditional (French) Flan/Crème Caramel/ Custard Pudding recipe
- 3 eggs (50 grams/egg excluding shell)
- 2 egg yolks (20 grams/yolk)
- 70 grams (about 1/3 cup) caster sugar
- 400 ml (1-2/3 cups) milk
- 150 ml (1/2 cup + 2 tbsp) whipping cream (30 – 35% fat)
- 5 ml (1 tsp) vanilla extract (optional)
2. The Caramel
- 70 grams (about 1/3 cup) caster sugarsugar
- 30 – 40 ml water (3 tbsp), enough to cover the sugar
- 5 ml (1 tsp) lime or lemon juice
1. Prepare the flan moulds
I usually make flan in ramekins. If you are using a metal cup, it’s best to have it heat-insulated to prevent the custard mixture from boiling, which is the cause of lumpy flan with bubbles on its side. This recipe yields 8 – 10 flan depending on the size of your moulds. You can also use a big mould, but be sure to adjust the baking temperature accordingly to its height and size.
Brush a thin layer of butter onto the sides of the moulds, but not the bottom. This is to make it easier to take the flan out once done.
2. Make the caramel
- Put the sugar in a small saucepan (for beginners, use a pan that has a light-coloured bottom so that you can see the change in colour of the sugar better). Add water so that it just covers the sugar and slightly swirl the pan to create an even layer of sugar and water.
- On medium high heat, place the pan on the stove and wait – be patient. Swirl the pan once in a while, but don’t use any utensils to stir the sugar because there is a high chance that it may crystallise. The water will start to bubble and then evaporate. Eventually the sugar will turn into a golden, honey-like colour, and then gradually darken into a dark brown amber colour that is the colour of caramel.
- Note that the colour will change fairly quickly. You should turn off the heat once the sugar starts turning golden. Quickly add in lime juice and stir. Pour the sauce in equal parts into the flan moulds. Don’t wait for too long to turn off the heat or else the sugar will burn and the caramel will turn bitter.
- The caramel sauce needs to harden completely before you pour in the flan mixture. This will take about 10 minutes maximum, depending on the room temperature. It is okay if the caramel sauce doesn’t form an even layer at the bottom of the moulds, as it will liquefy later on anyway.
- This method requires longer time than melting sugar without water but it is success guaranteed. This is because water will slow down the melting speed of the sugar, thus makes it easier to adjust the sauce to our liking.
- I personally prefer my caramel sauce to be of a lighter colour. I usually stop right when the sauce turns into a colour that is a little bit darker than honey. The main reason is because I don’t like my sauce to be too bitter plus burnt sugar is not all that healthy. You can adjust the sauce however you fancy, but note that the lighter the colour, the sweeter the sauce. If you are to make a light-coloured caramel, you may want to reduce the amount of sugar used in the custard mixture.
- The caramel sauce will be piping hot, so take extra caution when pouring it into the moulds or you will risk burning yourself.
- If in the process of pouring, the caramel sauce hardens, put it back onto the stove and heat it up until it becomes runny again
3. Make the flan
- In a bowl, put in 3 eggs and 2 egg yolks. Add in sugar. Using a balloon whisk or a fork, lightly beat the mixture. Just beat, do not whip the eggs.
- In a small saucepan, add the milk and whipping cream. Stir the milk and cream regularly on medium heat until the mixture becomes warm (a little bit hotter than bathing water). Remove from the heat.
- Slowly pour the liquid into the eggs, stirring constantly. Add in vanilla and mix well.
- Pour the mixture through a sieve to remove any lumps. Divide it evenly into the flan moulds.
- It is much recommended to warm up the liquid before adding it into the egg mixture. This helps to lessen the eggy taste, prevent bubble formation and the mixture will blend better together overall. In short, a better tasting and better looking flan
- Don’t let the milk boil or else the eggs will be cooked and curdle when you pour in the hot milk. If you accidentally heat it up too much, gently stir the mixture a few times to allow it to cool down a bit before adding it into the egg mixture.
4. Cook the flan
A. Bake in water bath (Bain Marie method)
- Pre-heat oven at 150˚C/ 302˚F (top and bottom heat)
- Prepare the water bath using a deep roasting tin or a deep tray. Don’t use the black tray that comes with the oven. Line a towel on the bottom of the tray to help prevent too much heat accumulating at the bottom of the moulds that may result in flan with lumpy bottoms.
- Place the moulds into the tray. Pour boiling water into the tray so that it goes up to about half of the height of the moulds, and no less.
- Bake at 150 – 160˚C/ 302 – 320˚F until the flan is set. Baking time varies between 25 – 40 minutes depending on your mould size and the temperature. After about 25 minutes, you can test the flan by inserting a toothpick in the middle. If there is no liquid leaking out, the toothpick appears to be moist but not wet with the mixture, and the surface of the flan wobbles a bit when slightly shaken, it’s time to remove the tray from the oven.
B. Steam method
- Use a double boiler. If you don’t have a double boiler, see the video for alternative methods.
- Pour some water into the pan and let it boil. Once the water bubbles, lower the heat until it just simmers (if using a double boiler) or until it doesn’t boil up anymore but is still hot (about 90 – 95˚C/ 194 – 203 ˚F) if using the method in video.
- After pouring the flan into the moulds, cover them completely with aluminium foil or with a cover if there is one. If you have neither, use 2 clean towels: 1 to cover the moulds, and 1 to cover the pan instead of using the lid (to prevent water from dripping onto the surface of the flan).
- Place the moulds as seen in the video and steam for 25 – 35 minutes or longer depending on the size of your flan. After 20 – 25 minutes, check the flan by the toothpick test – the same way as I described in the baking method.
5. Once done, let the flan cool down completely before placing them into the fridge for a minimum of 2 – 3 hours to allow the caramel sauce to liquefy. It is best to leave them overnight in the fridge
6. To serve, place the moulds in hot water for about 10 – 20 seconds (depending on the mould size). Using the tip of a small warm knife, run the knife around the side of the mould. The hot water will melt the butter on the sides, making it easier to take the flan out. Place a plate on top of the mould and turn it upside down so that the flan slides out smoothly. Enjoy !
Vietnamese Flan/ Creme Caramel/ Custard Pudding recipe
- 3 eggs (50 grams/egg excluding shell)
- 2 egg yolks (20 grams/yolk)
- 70 grams (about 1/3 Cup) caster sugar
- 500 ml (2 cup + 4 tsp) milk
- 150 grams (5.3 oz) sweetened condensed milk
- 5 ml (1 tsp) vanilla extract (optional)
2. The Caramel
- 70 grams (about 1/3 Cup) caster sugar
- 30 – 40 ml water (3 tbsp), enough to cover the sugar
- 5 ml (1tsp) lime or lemon juice
The method for making Vietnamese flan is similar to traditional flan. The only difference is that whipping cream is replaced with condensed milk – and that’s it !
1. The texture of my flan is not smooth but lumpy with many tiny holes/ flaws:
- If the surface is lumpy: the eggs may have been overbeaten or folded too much, thus too many air bubbles are created in the mixture during the process. During baking, these air bubbles will rise onto the surface, making it lumpy. In addition, if the flan moulds are steamed without proper coverage, water dropping from the lid of the pan into the moulds will also result in lumpy surface.
- If the bottomand theside are lumpy: the main reason is too high cooking temperature or too long cooking time. The solution: to bake/steam at lower heat, use ramekins or glass moulds (metal cups conduct heat very quickly), always line a towel at the bottom of the tray during baking or steaming (as seen in the video), and take the moulds out when the flan surface still jiggles, not completely sets.
2. My flan surface looks dry:
Make sure to cover the top of the moulds during baking/steaming.
3. My flan is not set:
This rarely happens. But if it does, there may be too much liquid (milk and cream) in the egg mixture (in case you use another recipe), or the cooking temperature is too low.
4. My flan tastes eggy:
- Freshly cooked flan may have a stronger eggy taste.
- However, this is most likely down to disproportional egg : liquid ratio. There are many times that I omitted vanilla extract in the recipe but the flan still tastes completely fine.
5. My flan doesn’t hold its shape when I take it out of the mould:
Mexican flan is a sweet, creamy custard dessert smothered in a rich caramel sauce. Also known as crème caramel, flan is a favorite throughout Mexico, Latin America and Spain, along with other much-loved desserts like tres leches cake and arroz con leche.
Flan Napolitano is made with cream cheese, giving it a richer consistency than other flans. One bite and you’re sure to move it to the top of your Mexican dessert list.
For the Flan
- ¾ cup sugar
- 7 large whole eggs
- 5 ½ ozs. cream cheese
- 16 ozs. sweetened condensed milk
- 22 ozs. evaporated milk
- 3 tsp vanilla extract
- 2 ¾ cup water + more if needed (for hot water bath)
Baking the Flan
Carefully place the baking sheet, roasting pan and flan into the oven and bake at 356 F for about an hour and a half or until a sharp knife inserted into the center comes out clean.
Cooling the Flan Overnight
Once baked, let cool to room temperature and then refrigerate overnight.
Plating the Flan
The next morning, take the flan out of the refrigerator and uncover. Make another hot water bath on the stove by heating up about an inch of water and placing the flan pan into the larger pot on the stove.
Slice as you would a cake to serve. Spoon some caramel sauce on the plate. Enjoy!
Sweet tamales might not sound very traditional, but there have always been tamale vendors located in certain corners of Mexico City who specialise in them.
They have gained popularity in recent years and the variety of fillings has grown to include Mexican chocolate, avocado, crème caramel, blackberry and cheese among others. These sultana tamales, however, are definitely a classic!
- 20 sweetcorn husks (see Note)
- 200 g pork lard
- 2 tsp baking powder
- 400 g caster sugar
- 500 g masa flour, sifted
- 200 g sultanas
- 1 tsp pink food colouring
- 400 ml warm water
- strawberries, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Soften the sweetcorn husks in water, then drain to remove any excess water.
2. Place the lard, baking powder and sugar in a bowl and whip the mixture as fast as possible using a wooden spoon – the lard needs to soften and look spongy. Don’t stress if this takes a long time it can take up to 15 minutes to achieve the right consistency, especially if this is the first time you’re making tamales. Once the lard is ready, add the flour and sultanas. Whisk together the pink food colouring and warm water, then add to the dough and mix well until completely combined.
3. Spread 200 g of the dough in the middle of a damp sweetcorn husk, leaving a 5-cm border around the edge. Place another sweetcorn husk over the filling, then wrap up the tamale by overlapping the sides and folding over the top and bottom edges towards the centre to enclose the filling. Secure the ends with kitchen string and set aside. Repeat with the remaining husks and dough to make 10 tamales.
4. Place the tamales standing upright in a large steamer (do not stack on top of each other). Fit as many tamales as you can into the steamer but be careful not to pack them in too tightly as they can burst, leaving you with empty tamales.
5. Place the steamer over a saucepan of simmering water and steam for 45 minutes. The best way to check if your tamales are cooked is to remove one from the steamer, let it cool for 5 minutes and then unwrap the husks. If the masa doesn’t stick to the husks and it looks shiny and fluffy, then your tamales are ready.
6. Leave the tamales to cool for 15–20 minutes inside the steamer, then transfer to serving plates and serve with fresh strawberries on the side.
•You can buy dried sweetcorn husks from Latin American supermarkets or online.
Recipe and image from Comida Mexicana by Rosa Cienfuegos (Smith Street Books, RRP $45).
Get tricks for quick & easy meals!
Flan is a sweet milky egg custard dessert with caramel sauce. Easy and the best flan recipe with only five ingredients and yields individual crème caramel.
37 Sweet and Salty Caramel Dessert Recipes
Whether you pronounce it &ldquocar-mul&rdquo or &ldquocar-a-mel,&rdquo we can all agree on the fact that this sweet-and-salty sauce is irresistible. Caramel is a key component of some of our favorite fall desserts, but this versatile sauce can be used all year round. In the fall months, caramel pairs beautifully with seasonal ingredients like pumpkin, pecans, and cinnamon apples a Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is guaranteed to impress your guests. In the winter, we&rsquore serving caramel alongside the warm holiday flavors of pear and gingerbread in a twist on the classic Upside-Down Cake. You can even incorporate caramel into refreshing summer desserts, like Tenntucky Cobbler, Salted Caramel-Pecan Milkshakes, or Peach Bread Pudding with Bourbon Caramel. These decadent caramel recipes combine salty and sweet to add new dimensions to your favorite desserts. The sauce brings richness and warmth to moist cakes, delightfully sticky bread puddings, fruity or nutty pies, and smooth, creamy tarts.
The only thing nicer than the toasty-salty taste of this ice cream is the gorgeous, buttery brown color.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
It’s a key ingredient in tres leches cakes and dulce de leche, but condensed milk also works as a sauce on its own.
My earliest memory of condensed milk involves my aunt Lina, who would often take my sister and me on adventures in our hometown of Mexico City. My aunt, whom we lovingly called Cucus, didn’t have a lot of money, but she always found ways to make us feel special. And going to mobile street fairs with her was one of my favorite things to do.
The fairs always had stand-alone stalls that sold small hotcakes, which I loved. The nutty smell of the bubbly melted butter on the griddle captured me every time. On one of these expeditions, I saw someone order the hotcakes with a sticky, silky, pale sauce straight from a small can that I had never seen. I became curious and asked my aunt about it, but she just shook her head and said it was too sweet. The man making the hotcakes was more receptive—he poured a little bit on the side of my plate and suggested I try it. Sure, it was sweet, but so were the rest of toppings, and I had never tasted anything quite like it before.
My husband, who also grew up in Mexico, compares condensed milk to crème-anglaise, a thin, custard-like sauce that forms the base of ice creams, Îles flottantes, and crème brûlées. With condensed milk, the bulk of the water content of the original cow’s milk is removed, leaving the flavorful fatty solids, and sugar is added, giving it a glossy thickness and extending its shelf life.
Once I discovered this can with the magical sweet sauce, I started seeing it all over the city.
I realized many flan recipes are made with it, but you can caramelize it (turning it into dulce de leche) on a stovetop, or make an impromptu dessert by drizzling it over strawberries, bananas, or other fruit. Some places use it as the sauce for sweet tamales (made with fruits, nuts, or chocolate) or as a dipping sauce for churros.
One of the most interesting uses for condensed milk is as a topping for the steamed sweet potatoes that are sold as afternoon street snacks in Mexico City. The men and women who sell these snacks push metal carts all around the city—are essentially rolling wood-fired ovens with vertical chimneys for the steam. The sweet potatoes are cooked inside the oven, along with the occasional sweet plantain or cactus paddle. They are served on a plate and often drizzled with condensed milk and at times a touch of salt.
Still, out of all these applications, my favorite way to use condensed milk is in the light, moist, spongy, tres leches cakes that I remember eating as a kid at my friends’ birthday parties. It wasn’t till later in life, when I went to culinary school in Mexico, that I became fascinated with these cakes, which manage to hold their structure even when soaked in the sweet, milky mixture. My classmates had a whole range of strong opinions about how to make the cakes, but there were two ingredients that everyone agreed were essential: evaporated milk and condensed milk.
Since then, I have become increasingly enamored of tres leches and love the versatility of it. I have tried at the very least 50 different kinds of soaking liquid, including crème anglaise, caramel, goat’s milk, and custards flavored with cinnamon, lime, and even chiles. But it’s difficult to match the particular sweetness and texture of condensed milk, which binds to the cake, making the sponge softer and richer.
People often ask me if tres leches is from Mexico, and the answer isn’t so simple. It is definitely a quintessential cake in Mexican cuisine, as it is in other Latin American countries that claim to be the cake’s place of origin. The ingredients themselves definitely came from Spanish influences, as we didn’t have dairy, wheat, or even sugar cane before the Spaniards arrived—but the style of cake is more reflective of things that happened later on in Latin American history.
During the early 20th century, Porfirio Diaz was the president of Mexico, and he was enamored with French culture, which led to the period that is often referred to as the “Frenchness” of Mexico. In the world of sweets, this was reflected not only in the types of cakes and sweets that were made but also the introduction of cafés as an affordable luxury for many and not just for the extremely elite and wealthy (though they were by no means cheap). In the 1940s, Nestle and other manufacturers of condensed milk began putting recipes for tres leches cake right on the can, bringing the dessert into more and more home kitchens in Mexico.
The cake is a crowd-pleaser and one that I always associate with celebration. It manages to be complex and subtle at the same time, and it can be so versatile. At my first job as a pastry chef at Rosa Mexicano in New York City, I made a chocolate version with rum, caramelized bananas, and fresh whipped cream. You can also substitute one of the milks for a different kind of flavoring, like coconut milk or espresso.
One of my favorite classic versions is one I tried at a friend’s house years ago. It is served in a rectangular baking dish, and after it has soaked overnight you still serve it with extra milk mixture to “sauce” the already moist cake. You can serve it on its own, layer it with fruit, top it with whipped cream, meringue, or even dulce de leche or cajeta to make a cuatro leches version.
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