Caramel custard: our chef’s tips to nail this indulgent nostalgic dessert

Silky, simple and irresistibly nostalgic, crème caramel remains a favorite for good reason. With just eggs, milk and sugar you can create a dessert that feels luxurious yet familiar. Follow this practical, chef-approved guide for a smooth texture and caramel with perfect color.

Ingredients for six servings — custard and caramel essentials

For the custard

• 1 litre whole milk
• 6 eggs
• 100 g granulated sugar
• 1 vanilla pod

For the caramel

• 150 g granulated sugar

Step-by-step method to bake a velvety crème caramel

1. Make the caramel first. Heat sugar in a clean saucepan over medium heat.
2. Add the sugar gradually and avoid stirring with a utensil.
3. When the syrup turns a deep golden brown, pour it into a round cake tin.
4. Tip and rotate the tin so the caramel coats the bottom and lower sides evenly.
5. Pour the milk into a saucepan and split the vanilla pod lengthwise.
6. Scrape the seeds into the milk, then add the pod for extra aroma.
7. Warm the milk gently with half of the sugar until just hot. Do not boil.
8. Whisk the eggs with the remaining sugar in a bowl until blended.
9. Slowly stream the hot vanilla milk into the eggs while whisking constantly.
10. Strain the mixture if you want an extra-smooth texture.
11. Pour the custard into the prepared caramel-lined tin.
12. Bake in a preheated oven at about 100°C for roughly 60 minutes.
13. Allow the flan to cool to room temperature, then chill in the fridge for several hours.
14. Run a knife around the edge, invert onto a plate and serve.

Chef Damien’s practical tips to nail the caramel and texture

• Use a spotless pan. Any residue makes the sugar clump and ruins the caramel.
• Add the sugar in stages rather than all at once. Let each layer melt before adding more.
• Never stir the caramel with a spoon. Instead, gently swirl the pan to mix.
• Watch the color. Stop heating when it reaches a deep blond to light amber.
• To extract vanilla seeds, press the pod flat with the back of a small knife, then split it.
• Infuse the vanilla in the hot milk covered for about ten minutes for full flavor.
• Temperature matters: a slow bake at low heat gives the creamiest result.
• Chill for several hours or overnight. The custard firms and the caramel settles properly.
• If you want a silkier finish, strain the custard before pouring it into the tin.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.