Few desserts are as timeless (and crowd-pleasing) as a classic crème caramel. This French flan bakes gently in a water bath until just set, then chills and unmolds into a satin-smooth custard under a veil of bittersweet caramel. It’s budget-friendly, naturally gluten-free, and perfect when you need a reliable make-ahead dessert that transports well for potlucks or holiday gatherings across Canada and the USA.

Silky baked custard with a glossy caramel sauce—an elegant make-ahead dessert for family dinners, holidays, and dinner parties.

This version stays faithful to the restaurant method you demonstrate on your channel: a simple milk-and-egg custard, vanilla, and a dark amber caramel. The texture lands on the traditional side—clean slice, soft wobble, no cream needed—while a few chef tricks ensure a bubble-free finish every time.

Why You’ll Love This Crème Caramel

Elegant but easy: Pantry staples, minimal tools, bakery-quality results.
Make-ahead dessert: Improves with an overnight rest—ideal for busy weeknights, Thanksgiving, or special occasions.
Light yet satisfying: Classic milk-based custard (no heavy cream required), with balanced sweetness.
Scales beautifully: Double the recipe for a crowd, or bake in a loaf pan and slice.

If you love classic French desserts, bookmark these too: rich yet airy Chocolate Mousse, the ultra-comforting Old-Fashioned Rice Pudding, show-stopping Crêpes Suzette, and fruity Raspberry Clafoutis. Explore all sweets in Desserts.

Ingredients (Serves 6)

Caramel

100 g granulated sugar (about ½ cup)
2–3 tbsp water (just to moisten)

Custard

500 ml whole milk (about 2 cups)
4 large eggs
80 g granulated sugar (about ⅓ cup + 1 tbsp)
20 g vanilla sugar (or 1 tbsp pure vanilla extract)
Tip: If using vanilla extract, add it off the heat.

Equipment: 6 ramekins (150–180 ml each), medium saucepan, heatproof jug/bowl, fine-mesh strainer, roasting pan for the bain-marie, kettle for hot water.

Step-by-Step Instructions

1) Make the Caramel

Moisten & cook: Add the sugar and water to a small saucepan. Cook over medium heat without stirring (you can swirl gently) until the syrup turns deep amber.
Pour: Immediately divide the caramel among the ramekins, tilting each to coat the bottom evenly.
Cool: Set aside to harden while you prepare the custard.
Chef note: A slightly darker caramel balances sweetness and gives that classic bittersweet finish.

2) Prepare the Custard

Warm the milk: In a saucepan, combine milk, sugar, and vanilla sugar. Heat to just steaming (barely trembling)—don’t boil.
Whisk eggs gently: In a large bowl, whisk the eggs just until blended (avoid froth).
Temper: Slowly pour the hot milk into the eggs while whisking gently.
Strain: Pass the custard through a fine-mesh strainer into a jug for a perfectly smooth texture. Rest 1–2 minutes to let surface bubbles dissipate.

3) Bake in a Bain-Marie

Preheat: Set the oven to 300°F / 150°C.
Set up: Place the caramel-lined ramekins in a roasting pan. Divide the custard between ramekins.
Add hot water: Pour hot (not boiling) water into the pan to reach halfway up the sides of the ramekins.
Bake: 40–50 minutes, until the edges are set and the centers gently wobble like gelatin.
Cool completely: Remove ramekins from the water, cool to room temp, then refrigerate at least 2 hours (overnight is best).

4) Unmold & Serve

Run a thin knife around the inside edge of each ramekin.
Invert onto a plate and lift—the caramel sauce will cascade over the custard.
Serve cold, plain or with a few fresh berries.

Pro Tips for a Bubble-Free, Silky Custard

Whisk softly. Over-whisking = foam = bubbles in the custard.
Strain the mixture. It removes chalazae and catches any cooked egg bits.
Low & slow. 300°F (150°C) prevents curdling and keeps the custard satiny.
Mind the water bath. Keep water hot, not boiling, and avoid splashes into ramekins.
Don’t overbake. Pull as soon as the center wobbles. Residual heat finishes the set.

Substitutions & Variations

Vanilla options: Replace vanilla sugar with 1 tbsp pure vanilla extract (add off heat) or scrape ½ vanilla bean into the milk.
Richer custard: For a more luxurious mouthfeel, use 3 whole eggs + 2 yolks (instead of 4 eggs), or swap ½ cup (120 ml) of the milk for light cream (10–15%).
Dairy-free: Use a rich, unsweetened oat milk. Texture is slightly less silky but still lovely.
Orange or coffee: Infuse hot milk with orange zest or 1 tbsp instant espresso for flavored flan.
Loaf-pan flan: Bake the full recipe in a 9×5-inch loaf pan; increase baking time to 55–70 minutes. Cool, then slice.

Troubleshooting (Read This If It’s Your First Time)

Bubbles / tiny holes inside: The custard was aerated or baked too hot. Whisk more gently, strain, and confirm oven temp with a thermometer.
Weeping liquid around the custard: Slight overbake or too-hot bain-marie. Lower oven temp and pull at a soft wobble.
Won’t unmold cleanly: Run a warm knife around the edge and dip the ramekin bottoms in hot water for 5–10 seconds, then try again.
Caramel crystallized: Next time, moisten all the sugar evenly, avoid stirring, and cook over steady medium heat.

Storage & Make-Ahead

Chill: Cover and refrigerate up to 3 days.
Do not freeze: Freezing damages the texture and the caramel syrup.
Make-ahead plan: Bake the day before your event for the best flavor and a stress-free service.

What to Serve with Crème Caramel

Keep it simple: a few fresh raspberries, macerated strawberries, or thin orange segments. For a classic French dessert night, pair with Crêpes Suzette or offer a second option like Chocolate Mousse or Strawberry Tiramisu. More ideas in Desserts and Crêpes & Pancakes.

FAQ

Can I make crème caramel without a water bath?
You’ll risk curdling and a grainy texture. The bain-marie buffers temperature and ensures gentle, even heat—highly recommended.

How do I know it’s done?
The edges are set and the center jiggles softly when you nudge the ramekin. If it looks rigid or puffs up, it’s overbaked.

Can I reduce the sugar?
You can drop the custard sugar to 80–90 g total (already at the low end here), but less will taste flat against the caramel. Keep the caramel amount the same or it won’t coat the top nicely.

Whole milk vs. cream?
Whole milk is traditional and light. For a richer, more velvety finish, swap in ½ cup light cream or use extra yolks (see Substitutions).

What size ramekins?
150–180 ml (5–6 oz) works well. Shallow, wider ramekins bake faster and unmold easily.

Can I scale this recipe?
Yes—double everything for 12 servings. Use two roasting pans or a larger bain-marie setup.

Crème Caramel Recipe (Classic French Flan) – Easy Baked Custard Dessert

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 45

Chill Time 12

Category Dessert

Cuisine French

Portions 6 Portions

Calories 250 kcal