Flan or Creme caramel orCrème Brûlée? It all sounds very similar, but the recipes are quite different. Creme caramel is often also called flan. This yummy dessert features a buttery caramel filling topped with a custard layer and baked in a water bath. The difference between Crème caramel and flan is not exactly rocket science. But knowing the difference will definitely earn you some points at your next dinner party.
Creme caramel is a French dessert. Flan is a Spanish dessert. Both these are variations of the custard or cooked egg-based desserts with a rich caramel flavor. Although the recipes are fairly similar, flan is an older and richer dessert than creme caramel. Flan usually has a sponge base or incased in a pastry with the golden brown caramel on the top. While creme caramel is baked in a pan with a caramel baked on the bottom then filliped over.
Why make this dessert?
If you love custards, then you must taste this recipe. The baking gives this dessert a smooth and velvety texture. Compared to most other desserts this one has fewer steps with just 10 minutes of prep time and 30 minutes of baking. It needs a few hours of chilling which makes it the perfect dessert for entertaining. It may look complicated but the recipe is easier than you think. In fact, there are just two components to making this dessert. The caramel – This is sugar heated until it turns golden amber. Then, poured into the bottom of the ramekins. The custard – Made with hot cream and milk along with eggs and sugar. It is rich and creamy.
Ingredients and substitutes
Cream – I use full-fat, 32 to 38% whipping cream. It makes for a rich and creamy creme caramel. Milk – Of course, full-fat. Regular whole milk will give you a better flan that will hold it’s shape better. Conversely, low-fat will not set and result in a soupy mess. Eggs – I’ve used a combination of eggs and egg yolks. The color of the egg yolks will contribute to the color of the custard. Sugar – Looks like a lot of sugar? Well, it is! Some of it is used to make the caramel and some in the mixture. You can also use brown sugar in the custard, but I’d stick to white for the caramel. Since it gives a better color.
Step-by-step: How to make crème caramel
Preheat the oven at 325°F / 165°C/ Gas Mark 3 Place a paper hand towel in two roasting pans with 10 x 4-inch ramekins.Pro tip – The paper hand towel will prevent the ramekins from moving around. And set aside. You can also use a baking dish or a stable roasting rack.
Prepare caramel
Add the sugar and water to a pan over medium-high heat. Shake the pan and continue to cook until the hot water evaporates and the sugar dissolves and starts to turn a golden amber syrup.Pro tip – Shake the pan to cook the caramel evenly and keep medium-low heat so you do not burn the caramel. When you reach a deep amber color turn the heat off. Divide the caramel sauce between the prepared ramekins. Set aside.Pro tip – Swirl the pans while the caramel is still hot so you coat the bottom is coated evenly. The sugar will harden instantly.
Custard filling
Place milk and vanilla bean scrapings in a small saucepan and bring to an almost boil.Pro tip – You don’t want to boil the milk too much as it can cause the eggs to curdle. In a separate medium bowl, whisk together egg yolks, sugar, and salt, until light and fluffy. Pour the hot milk mixture gradually into the egg mixture a few tablespoons at a time stirring continuously. Strain thru a sieve to remove any curdled eggs.Pro tip – This is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.
Assemble and bake
Using a ladle divide the mixture equally between the prepared ramekins over the caramel. Place the roasting pan on a larger baking dish. Pour enough water in the roasting pan to come to almost 1/2 way up outside the cake pan.Pro tip – This is called baking in a water bath. The boiling water outside will create steam and bake the custard without curdling. Bake in a preheated oven for 35 to 40 minutes. Once baked, remove from the oven, and take then of out the bain-marie (water-bath) using a pair of tongs. Cover with plastic wrap. Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days).
Unmold
To release the caramels from the ramekins, Run a sharp knife around the sides of the ramekins (inside edge of each ramekin). Dip the outside of the ramekin in warm water for no more than 20 to 30 seconds. Place a serving plate on top of the ramekin and invert it. Give it a gentle shake to help release. Enjoy!
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Frequently asked questions
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