Cream Caramel: Silky Vanilla Flan with Golden Caramel

Cream caramel is a silky flan with a delicate vanilla aroma and a layer of amber caramel that melts on the tongue. The method is straightforward: cook the sugar to a deep caramel, blend the egg and milk base, bake it gently in a water bath, then let the dessert set properly in the refrigerator.

Ingredients

• Sugar — 1 cup (for the caramel)
• Sugar — to taste (for the milk base)
• Eggs — 10
• Sweetened condensed milk — 1 can
• Powdered milk — to taste
• Heavy cream — to taste
• Vanilla — to taste
• Vinegar or lemon juice — a few drops
• Milk — as needed, added little by little to reach the right consistency

Step-by-Step Recipe

1. Prepare the pan. Preheat the oven to 325–338°F (160–170°C). Use an ovenproof dish or a deep aluminum pot with a lid.
2. Make the caramel. Melt 1 cup of sugar in a saucepan over medium heat until it turns a deep amber color, without stirring, just gently swirling the pan. Quickly coat the bottom and sides of the dish with the caramel, then let it cool completely.
3. Mix the custard base. Place the eggs, condensed milk, a pinch of vanilla, a little milk, powdered milk, and heavy cream to taste in a blender. Add 2–3 drops of vinegar or lemon juice and sugar to taste. Blend for 1.5–2 minutes until smooth, taking care not to incorporate too much air.
4. Adjust the texture. Add a little more milk: the mixture should be smooth and pourable, like a flan base. Mix briefly.
5. Strain. Pour the mixture through a fine sieve directly into the pan with the set caramel — this will give the custard a very fine, silky texture.
6. Bake in a water bath. Cover the pan with a lid or foil. Set it in a deep roasting pan and pour in hot water halfway up the sides of the mold. Bake for 45 minutes at 325–338°F (160–170°C), until the center still has a slight wobble.
7. Cool and chill. Remove the pan, let it cool completely at room temperature, then refrigerate for at least 6–8 hours, preferably overnight.
8. Serve. Carefully run a thin knife around the edge, cover with a serving plate, and invert. Let the caramel sauce flow over the custard and serve.

Serving and Storage

Serve cream caramel well chilled. It pairs beautifully with fresh berries, an orange segment, a pinch of flaky sea salt, or toasted sliced almonds. Store covered in the refrigerator for up to 3 days.

Tips and Variations

• To avoid bubbles, do not whisk the mixture too vigorously and always strain it.
• Check doneness with a gentle shake: the center should wobble clearly, but not look liquid.
• Add sugar to the base carefully: condensed milk is already sweet. If you like, you can leave the extra sugar out entirely.
• You can replace the cream with additional milk; powdered milk deepens the dairy flavor, but it can be omitted.
• A few drops of vinegar or lemon juice soften the eggy aroma and help stabilize the texture.

Nutritional Value (per serving)

Calories	480 kcal
Protein	12 g
Fat	22 g
Carbohydrates	58 g
Sugar	52 g
Sodium	120 mg

FAQ

Can I make cream caramel without an oven?

Yes. Cook it on the stovetop in a wide skillet with water over low heat for 45–60 minutes, covered, or in a multicooker on steam or bake mode. The water should barely simmer.

Why do holes and bubbles appear in the custard?

This is usually caused by overmixing and too much heat. Blend briefly, strain the mixture, and bake at 325–338°F (160–170°C) in a water bath without letting the water boil hard.

How do I know when the dessert is done without drying it out?

The center should spring back slightly and wobble gently when the pan is shaken. A toothpick may come out with moist crumbs. After chilling, the custard will set completely.