Caramel Flan | Crème Caramel with eggs

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• Caramel custard, also known as crème caramel or flan, is a silky pudding made with milk, eggs, and sugar, topped with a layer of golden caramel sauce.

• It is a very popular French dessert enjoyed across many countries with different toppings and variations.

• This is a go-to dessert at my home. The preparation takes about 15 minutes, and the steaming time is around 30–45 minutes, depending on batch size.

DIFFERENCE IN CARAMEL PUDDING WITH AND WITHOUT EGG

With eggs: the texture is more jiggly, creamy, and mellow. It melts in your mouth and slides through your throat in a jiffy. namely called caramel flan.

Without eggs: It tastes more like custard pudding and has a denser consistency than the egg-based pudding.

RECIPE:

Step 1: For making caramel

1. Take 1/2 cup sugar in a pan.

2. Heat on low flame.

3. Do NOT stir. Swirl the pan gently.

4. Once the sugar has melted and turned golden brown without burning it further, turn off the flame.

5. Pour right away into a round aluminum tin or any dish of your choice that will sustain the steaming process.

6. Tilt the tin so caramel coats the bottom fully. I usually use a lot of caramel, so my base is thick, which is the best part of the dessert.

Set aside.

Step 2: For making custard mixture

1. Heat milk till hot but not boiling. Make sure you use boiled milk. I prefer whole fat milk that gives the rich taste in your caramel. It is better to use the milk that is freshly boiled rather than the one stored in the fridge overnight.

2. In a bowl whisk eggs and ½ cup sugar till combined.

3. Add vanilla extract. I use a pure version of vanilla extract that makes a lot of difference in any dessert compared to the synthetic ones.

4. Slowly pour warm milk into the egg mixture while whisking. The milk should not be burning hot. Insert your finger, and if you can hold it for 1-2 seconds without trouble, that is your temperature.

⚠️ Do not beat hard (no foam). This will result in an uneven texture of flan, which would pose a risk of collapse.

Step 3: Strain & pour

• Strain the mixture gently into the pan and pour very gently over the caramel (important for smooth texture).

Step 4: Steam/Bake

Option A – Steamer pot (no whistle)

• Place the tin inside the cooker on the stand. Add one cup of water.  Cover with foil or a plate.

• Transfer the mixture to the steamer and let it steam on a medium-low flame for 30 to 45 minutes.
• Insert a skewer and see whether the middle part of the pudding comes out clean.
• If so, make sure the pudding is well steamed and leave it at room temperature for 10 minutes.
• Transfer the tins to the refrigerator and let them set for 4 hours or overnight for best results. It will look very wobbly after you have steamed it, but that’s ok. Unless you don’t find a milky layer on top, go ahead with refrigeration.
• Make sure to bring the flan to room temperature after steaming before putting it inside the fridge.
• With a knife, loosen the pudding from the sides and invert the tin onto a plate. If the flan is well set, you just have to tilt the pan, and it will automatically loosen from the sides.

Option B – Oven

• Preheat oven to 160°C.
• Place the tin inside a larger tray filled with hot water (water bath).
• Bake for 40–45 minutes or until the center is just set.
• Cool, refrigerate, and unmould.