Klassisk karamelflan (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 til at lave perfekt flan

Kog karamel langsomt for at undgå at brænde.
Rør hurtigt karamel i retten – den stivner hurtigt.
Si vanillecremeblandingen for den glatteste tekstur.
Brug et vandbad for at forhindre kvælning.
Lad være med at overbage - cremecremen skal svinge lidt i midten.
Afkøl helt inden afkøling.
Afkøl natten over for den bedste smag og konsistens.
Kør en kniv rundt om kanterne, før den tages ud.
Varm bunden af fadet kort for at frigøre karamel, hvis den sidder fast.
Eksperimenter med smag som kaffe, kokos eller citrus.

Server den med forslag

Friske bær for lysstyrke
En klat flødeskum
Barberet chokolade til forkælelse
En kop espresso eller stærk kaffe
Som en del af et dessertfad med churros eller småkager

Ofte stillede spørgsmål

Q: Kan jeg lave flan i forvejen?
A: Ja, flan laves bedst dagen i forvejen og afkøles natten over.

Q: Hvorfor er min flan gummiagtig?
A: Overbagning eller høj ovntemperatur kan gøre flanen sej.

Q: Kan jeg bruge mælk i stedet for inddampet mælk?
A: Ja, men teksturen bliver lidt lysere.

Q: Hvordan ved jeg, hvornår flan er færdig?
A: Den skal sættes i kanterne, men stadig vippe lidt i midten.

Q: Kan flan fryses?
A: Nej, frysning ændrer cremeens tekstur. Den spises bedst frisk og afkølet.

Chef's Recommendation

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