Crème caramel, or flan as we all know it here, is a classic dessert loved by just about everyone. It is hard to go wrong with this popular crowd-pleaser which requires nothing more than sugar, milk and eggs. The amber-coloured, soft caramel topping is what distinguishes gives this elegant dessert from a similar custard-based dish, the crème brûlée, which has a thin brittle coating of caramelized sugar. You can either divide this recette grandmère to make individual servings or pour everything in one large ovenproof dish if you have to impress a large party of guests. They are sure to go for second helpings so I recommend that you keep a second one in the fridge, just in case…



4 eggs, room temperature

2 1/2 cups full cream milk

2 tbs caster sugar

1 tbs vanilla extract

1/2 cup granulated sugar


  • In a heavy-based saucepan, place 1/2 cup sugar and heat over low heat until it melts and becomes amber coloured.

  • Carefully pour the hot caramel into a large ramekin or mould and swirl around so that it coats the base and sides well.

  • Lightly beat eggs in a large bowl. Heat milk in a saucepan until it simmers. Do not boil. Slowly pour hot milk over eggs.

  • Stir continuously as you add milk to the eggs otherwise the mixture will curdle. Beat until smooth, then add vanilla.

  • Pour the custard over the caramel and place the ramekin in a water bath. You can use either an oven or a pressure cooker.

  • In both cases, place the ramekin so that it is half submerged in water. Cook for 30 minutes until the top appears set.

  • Remove ramekin from the water bath and cool completely to room temperature. Refrigerate for at least 2 hours.


  • Run a thin knife around edges to loosen and carefully invert flan onto a serving plate. Makes 8 generous servings.