VANILLA FLAN / CREME CARAMEL

Classic vanilla flan recipe with caramelized sugar base, baked in bain-marie.

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🍮 Ingredients

Flan:

• 1 l milk
• 5 eggs
• 200 g sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)

Caramel:

• 8 tbsp sugar

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Instructions

1. Caramelize Sugar:
   In a pot over very low heat, caramelize sugar until golden amber.
   Pour caramel into 5 individual ovenproof ramekins (250 ml each), coating the bottom and sides. Let cool.
   Tip: Caramelize about 1.5 tbsp sugar per ramekin for easier handling and less mess.
2. Mix Flan Base:
   Beat eggs with sugar (including vanilla sugar) until sugar dissolves. Gradually add milk while mixing well.
   (If using vanilla extract, add 1 tsp here instead of vanilla sugar.)
3. Fill Ramekins:
   Pour flan mixture into cooled caramel-lined ramekins.
4. Bain-Marie Baking:
   Place ramekins in a deep baking dish. Pour hot water until it reaches halfway up the sides of the ramekins.
   Bake at 150°C for 1 hour, then increase to 170°C and bake an additional 15 minutes.
5. Cool & Chill:
   When done, flan should jiggle slightly when touched. Run a knife gently around edges to loosen.
   Let cool, then refrigerate.
6. Serve:
   To serve, invert each ramekin onto a plate. Optional garnish: whipped cream or ice cream.

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Notes

• For smaller portions (2 people), use 1 egg + 3 tbsp sugar + 200 ml milk + a bit of vanilla extract.
• Caramelize sugar directly in serving vessels for ease.

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Serving Suggestions

• Perfect as dessert with whipped cream or ice cream on top.

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