Crème caramel


Caramel flan

Crème caramel

Crème caramel or caramel flan is very easy to prepare and so much better than the industrial flans you buy in the supermarket. 

The caramel sauce is not always easy to make and very dangerous: the hot sugar can cause serious burns. If you have small children, it may be safer to buy prepared caramel sauce.

Course Dessert
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people
Calories 316 kcal



  • 1 liter milk
  • 150 g sugar
  • 1-2 pods vanilla
  • 8 eggs

Caramel sauce:

  • 200 g sugar


Preparation of the caramel sauce:

  1. prepare a container with cold water for cooling down the caramel sauce

  2. place the sugar with 1/3 of its weight of water in a saucepan, mix and warm

  3. the water evaporates and the liquid becomes syrupy and changes color from white to pale brown and then dark brown

  4. do not stir the caramel sauce, it may cause crystal formation

  5. when the caramel sauce has the desired color, remove the pan from the heat and place it in the container with cold water to stop the cooking

  6. you can make the caramel sauce liquid again by heating it gently

  7. pour out the liquid caramel sauce in individual ramequins

  8. preheat the oven to 150 °C with a bain-marie

Preparation of the flan:

  1. heat the milk with the vanilla
  2. remove from the fire before the milk boils

  3. meanwhile, whisk the eggs with the sugar

  4. pour the slightly cooled milk on the eggs and mix

  5. place a few minutes on the fire without boiling

Cooking of the flan:

  1. pour the flan on top of the caramel sauce

  2. put the ramquins in the oven and cook 40-60 min. at 150 °C

  3. check if the flan is baked well with a knife: the knife should come out dry

  4. after cooling, pour the flans from their ramequin on a plate just before serving

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