Crème Caramel

Kevin Kindland

Kevin Kindland

14th April 2017

Crème Caramel

Crème caramel, flan, or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. The dish is eaten throughout the world


  • 225 ml milk 120 g caster sugar 1 whole egg 1 egg yolk 2 teaspoons vanilla essence For The Caramel: 120 g caster sugar 25 ml water


Heat the oven to 110°C/225°F/Gas Mark 14. Whisk together the milk, caster sugar, whole egg, egg yolk and vanilla essence, and pass the mixture through a sieve. For the caramel top- ping, mix together the caster sugar and water in a heavy-bottomed saucepan over a low heat for a few minutes until the sugar dissolves and a dark caramel is formed. Pour the caramel into 4 ramekin dishes and allow to set (about 15 minutes at room temperature). Once it has solidified, pour over the egg mixture, and place the ramekins in a deep metal tray with 2.5 cm of boiling water in it. Bake in the oven for 1 hour and 5 minutes exactly. Allow to cool, then refrigerate for 3 hours. To serve, run a sharp knife around the edge of the ramekin and turn out each pudding onto a plate.

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