Klassisk karamellflan (Crème Caramel)

Name: Classic Caramel Flan (Crème Caramel)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 cup granulated sugar; 1/4 cup water; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tablespoon vanilla extract

Classic Caramel Flan (Crème Caramel)

Rated 5.0 stars by 1 users

Cuisine

Spanish

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

300

Flan, also known as crème caramel, is a dessert that has stood the test of time across cultures, celebrated for its silky texture and glossy caramel finish. This custard-based dish is especially popular in Spain, Latin America, and the Philippines, though it has found fans worldwide.

What makes flan truly special is its balance of simplicity and elegance—few ingredients transform into a luxurious dessert that feels indulgent yet approachable.

The caramel adds depth and bittersweet contrast to the sweet, creamy custard, creating a perfect harmony of flavors in every bite. Flan is also incredibly versatile, often adapted with hints of citrus, coffee, or coconut to suit different traditions.

Whether prepared in a family kitchen or served at a fine dining restaurant, flan carries both comfort and sophistication. It’s the kind of dessert that makes you slow down, savor, and appreciate the beauty of classic recipes passed down through generations.

Image of Classic Caramel Flan (Crème Caramel)

Ingredients

For the caramel

1 cup granulated sugar
1/4 cup water

For the custard

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Place a large baking dish in the oven and fill halfway with hot water for a water bath.
In a saucepan, combine sugar and water over medium heat. Cook until sugar dissolves and turns into golden caramel (8–10 minutes). Quickly pour caramel into the bottom of a round baking dish or 6 ramekins, swirling to coat.
In a large bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth.
Pour custard mixture over the caramel layer.
Place the dish (or ramekins) into the hot water bath. Bake for 50–60 minutes, or until a knife inserted comes out clean.
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate so caramel sauce drizzles over the top.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 6 grams; 30%
Cholesterol: 90 milligrams; 30%
Sodium: 120 milligrams; 5%
Carbs: 45 grams; 16%
Protein: 8 grams
Sugar: 42 grams
Fiber: 0 grams; 0%

10 tips for å lage perfekt flan

Kok karamell sakte for å unngå å brenne seg.
Snurr karamell raskt inn i retten – den stivner raskt.
Sil vaniljesausblandingen for den jevneste konsistensen.
Bruk et vannbad for å unngå dannelse.
Ikke overstek - vaniljesaus skal vippe litt i midten.
Avkjøl helt før avkjøling.
Avkjøl over natten for best smak og konsistens.
Kjør en kniv rundt kantene før du løsner.
Varm bunnen av fatet kort for å frigjøre karamell hvis den sitter fast.
Eksperimenter med smaker som kaffe, kokos eller sitrus.

Server den med forslag

Friske bær for lysstyrke
En klatt kremfløte
Barbert sjokolade for nytelse
En kopp espresso eller sterk kaffe
Som en del av et dessertfat med churros eller småkaker

Vanlige spørsmål

Spørsmål: Kan jeg lage flan på forhånd?
A: Ja, flan lages best dagen i forveien og avkjøles over natten.

Spørsmål: Hvorfor er flanen min gummiaktig?
A: Overbaking eller høy ovnstemperatur kan gjøre flanen seig.

Spørsmål: Kan jeg bruke melk i stedet for fordampet melk?
A: Ja, men teksturen blir litt lysere.

Spørsmål: Hvordan vet jeg når flan er ferdig?
A: Den skal settes i kantene, men fortsatt vikle litt i midten.

Spørsmål: Kan flan fryses?
A: Nei, frysing endrer vaniljesausens tekstur. Det er best å spise fersk og kjølt.

Chef's Recommendation

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