Steamed Creme Caramel
If you're a fan of custard and caramel, this dessert is for you. A sweet and creamy egg custard is served with a rich caramel sauce. Simple, but oh-so-good!
Ingredients
Serves: 10
- 10 egg yolks
- 1 (397g) tin sweetened condensed milk
- 345ml evaporated milk
- 50g margarine
- 3 tablespoons dark brown soft sugar
Method
Prep:10min ›
Cook:1hr10min ›
Extra time:30min cooling ›
Ready in:1hr50min
- Beat together the egg yolks, condensed milk and evaporated milk; set aside.
- Melt margarine in a small saucepan over medium heat. Stir in the dark brown soft sugar; keep stirring until the dark brown soft sugar has dissolved and is smooth.
- Evenly spread the sugar over the bottom of a pie dish, then pour in the egg yolk-condensed milk mixture. Cover with foil. (See footnote).
- Fill a large pot approximately 3/4 full with water and bring to a simmer on the hob. Place the pie dish over the simmering water and cook for 65 to 70 minutes, until flan has set.
- Remove flan from the boiling water and allow to cool for at least 30 minutes. To serve, loosen the flan from the pie dish by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
Tip
Since this dessert is cooked on the hob and not in the oven, it's important to have a pie dish with handles and an appropriately sized, large tin. The two must fit together well, securely holding the pie dish over the simmering water while the dessert cooks.
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Reviews & ratings
Average global rating:
(40)
Reviews in English (38)
This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in the oven and it was perfect! Not the least bit overcooked and sooooo creamy and delicious! Not a bit of it was left over after dinner. We served it warm and it was divine! Thanks for sharing such an easy and yummy recipe! We'll definitely be making it again and again! - 07 May 2008 (Review from Allrecipes US | Canada)
This flan is delicious and looks like the kind I order at the Restaurant. I tried many different recipes before I ran into this one, and I have to say the secret to getting that perfect taste and texture is using the egg yolks instead of the whole egg. I placed the filled casserole dish into a larger pan and put water halfway into that pan and baked in a pre-heated oven @350 for 1 hour. Cover the casserole that has the flan with foil paper while in the oven.I need to try to simmer in the stove like the recipes says, either way this is a very easy and wonderful recipe. - 27 Mar 2007 (Review from Allrecipes US | Canada)
Wonderful texture and taste. The caramel did not set but that could be because I used the oven and not the stove top. As others I baked at 350º for 60 min. I did not have cookware that would fit well enough for a stove-top method. UPDATE: After typing in flan in "Tips & Advice" I see that my mistake was not cooking my sugar mixture long enough on the stove. I only cooked to amber and should have let it go to brown. - 22 Jul 2007 (Review from Allrecipes US | Canada)