Crème Caramel (Flan) with Berry Garnish

Transport yourself to a world of elegant simplicity and rich, creamy indulgence with this Classic Crème Caramel (Flan). This iconic dessert, beloved across many cultures, features a silky-smooth custard infused with vanilla, topped with a glistening layer of perfectly caramelized sugar. It’s a stunning presentation, with the amber caramel cascading down the sides as you invert it, creating a truly irresistible visual and textural experience. Despite its sophisticated appearance, Crème Caramel is surprisingly straightforward to make, relying on a gentle bake in a water bath to achieve its signature delicate texture. Served chilled and garnished with fresh berries, it’s the quintessential dessert for special occasions, elegant dinners, or simply when you crave a timeless sweet treat that speaks of pure bliss.

Ingredients:

For the Caramel:

• ½ cup granulated sugar
• 2 tablespoons water

For the Custard:

• 2 large whole eggs
• 2 large egg yolks
• ½ cup granulated sugar
• 2 cups whole milk (or half-and-half for richer custard)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

For Garnish (Optional):

• Fresh strawberries, sliced or whole
• Fresh blueberries or raspberries
• Mint leaves

Step-by-Step Instructions:

1. Prepare Baking Dishes & Preheat Oven:
   • Preheat your oven to 325°F (160°C).
   • You will need four to six 6-ounce ramekins or custard cups, or one 8-inch round cake pan (for a larger flan). Lightly butter the inside of the ramekins/pan.
   • Place the ramekins/pan into a larger roasting pan or baking dish with high sides. This will be your water bath.
2. Make the Caramel:
   • In a small, heavy-bottomed saucepan, combine the ½ cup granulated sugar and 2 tablespoons water.
   • Cook over medium heat, without stirring, until the sugar dissolves and the mixture begins to boil.
   • Continue to cook, swirling the pan occasionally (do NOT stir with a spoon, as this can cause crystallization), until the caramel turns a deep amber color. This usually takes 5-8 minutes. Watch carefully, as it can burn quickly once it reaches the desired color.
   • Immediately and carefully pour the hot caramel into the prepared ramekins/pan, dividing it evenly. Swirl each ramekin quickly to coat the bottom. Set aside.
3. Prepare the Custard Mixture:
   • In a large bowl, whisk together the whole eggs, egg yolks, and ½ cup granulated sugar until just combined and light yellow. Do not overwhisk, as too much air can cause bubbles in the custard.
   • In a separate small saucepan, heat the whole milk over medium heat until it just begins to simmer and small bubbles appear around the edges (do not boil).
   • Slowly and gradually pour the hot milk into the egg mixture while continuously whisking. This tempering process prevents the eggs from scrambling.
   • Stir in the vanilla extract and salt.
   • Strain the custard mixture through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout. This step ensures a super smooth, silky custard.
4. Fill Ramekins & Create Water Bath:
   • Carefully pour the strained custard mixture over the cooled caramel in the prepared ramekins/pan, filling them almost to the top.
   • Carefully pour hot water (from a kettle or tap) into the larger roasting pan, surrounding the ramekins, until the water comes halfway up the sides of the ramekins/pan.
5. Bake the Crème Caramel:
   • Carefully transfer the roasting pan with the ramekins and water bath to the preheated oven.
   • Bake for 45-60 minutes for individual ramekins, or 60-75 minutes for a larger pan. The custards are done when the edges are set but the center still jiggles slightly when gently shaken. An inserted knife near the center should come out clean.
6. Cool and Chill:
   • Carefully remove the roasting pan from the oven. Let the ramekins cool in the water bath for about 15-20 minutes.
   • Remove the ramekins from the water bath, let them cool completely on a wire rack at room temperature.
   • Once cool, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to chill thoroughly and for the caramel to set.
7. Unmold and Serve:
   • To unmold, run a thin knife around the edge of each chilled ramekin to loosen the custard.
   • Place a serving plate upside down over the ramekin. Holding both firmly, quickly and confidently flip the ramekin and plate over. The flan should slide out, with the liquid caramel flowing over it. If it doesn’t release immediately, give it a gentle shake.
   • Garnish with fresh strawberries and blueberries as desired (like in your image). Serve immediately and enjoy the smooth, sweet indulgence!

Tips, Variations, and Storage:

• Patience with Caramel: Making caramel requires your full attention. Don’t walk away! If it crystallizes, start over. A clean pan is essential.
• Tempering Eggs: Don’t skip slowly adding hot milk to the eggs while whisking, otherwise, you’ll end up with scrambled egg bits.
• Water Bath is Crucial: The water bath (bain-marie) ensures even, gentle cooking, preventing the custard from curdling or developing cracks, resulting in that perfectly smooth texture.
• Custard Texture: Overbaking will result in a rubbery texture; underbaking will make it too runny. Trust the jiggle test!
• Flavor Variations:
  • Coconut Flan: Substitute half of the milk with full-fat coconut milk.
  • Coffee Flan: Dissolve 1-2 teaspoons of instant coffee or espresso powder in the hot milk.
  • Citrus Zest: Add a teaspoon of orange or lemon zest to the milk as it heats for a subtle fragrant note.
• Storage: Crème Caramel can be stored, covered, in the refrigerator for up to 3-4 days. It actually tastes even better the day after it’s made!

Pairings:

• Beverages: A strong cup of coffee or espresso makes a wonderful companion. A dessert wine like a Moscato or a late-harvest Riesling would also be delightful.
• Fruit: Fresh berries are the classic and best pairing, offering a tart contrast to the sweet richness.
• Cream: While rich on its own, a tiny dollop of unsweetened whipped cream can add another layer of indulgence.

Quick Info:

• Prep Time: 20-25 minutes
• Cook Time: 45-75 minutes (depending on size)
• Chill Time: At least 4 hours (preferably overnight)
• Total Time: Approx. 5-8 hours (mostly hands-off chilling)
• Servings: 4-6 (depending on ramekin size)
• Cuisine: French / Latin American (Flan)
• Effort Level: Medium