The Best Creme Caramel | Flan | Egg Pudding

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be cheaper.

Add sugar and water in a saucepan. Swirl the pan lightly to combine them.

Do not mix or stir the mixture with spoon or anything.

Cook the sugar mixture over a medium heat. The sugar syrup will thicken and the bubbles on the surface will get bigger.

Once it started to turn golden on the edges, swirl the pan to ensure even colouring. Still, do not stir.

When the syrup has turned into a rich golden caramel colour, remove from heat. Immediately pour the caramel into the pan, and set aside.

Preheat oven to 175C.

Add milk in a saucepan and bring to simmer.

Combine eggs, sugar, vanilla and salt in a medium bowl and whisk lightly together.

Gradually whisk in the hot milk into the egg mixture. Mix well.

Strain the egg mixture into the caramel.

Transfer the pan into a bigger baking pan / roasting tin / tray. I’m using a tray.

Pour hot water into the tray, halfway up the sides of the pan.

Bake for 45 mins (bain-marie), or until the edges are set but the centres are still jiggle slightly.

Remove the pan from oven and water. Let it cool to room temperature, then chill for at least 3 hours, or even overnight.

To serve, run the blade of a sharp knife around the pan to loosen the custard, place a dessert plate on top and invert.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens