Creme caramel is a dish out of France & Spain. Also called crema catalana or flan. It’s a firm custard with a soft caramel drizzle that is cooked right into the flan.

So this flan is a little imperfect.. but you get the gist of how to make it. Just make sure you don’t overcook it otherwise you will have bubbles! (mine does)Take the flan out when it is just set.. meaning the top is flat and smooth, the outsides are set and firm but the centre is wobbly. Just make sure it is not TOO wobbly and like liquid. It should have a gelatin feel to it.

It’s actually super easy to make. I thought it’d be hard but hell na! Super easy!.

Here’s what you’ll need:

  • 4 tbsp erythritol
  • 1/4 cup water
  • 1 tbsp butter
  • 1 cup heavy cream
  • 1/4 cup erythritol (not a mistake! this is in here twice)
  • 1 tsp vanilla
  • 2 whole eggs
  • 1 egg yolk

In a deep pan, heat up your tbsp’s of erythritol and water on medium-low. Bring it to a simmer before adding in your butter.

Stir occasionally until it becomes a dark amber colour… but make sure it doesn’t burn! It can burn easily!

Once you have a nice amber colour going, scoop your caramel into three ramekins. Let it sit and cool.

In a bowl, mix your cream, 1/4 cup of erythritol and vanilla. Stir until the sugar substitute has dissolved.

In another bowl (or measuring cup) whisk together your eggs and egg yolk. Slowly whisk that into your cream mix, stirring until the egg and cream are one liquid (the egg whites don’t clump together etc)

Pour your cream into the ramekins on top of the caramel. Place your ramekins into a casserole dish and fill it with boiling water (alternatively, you could fill the dish with water when you put it in the oven so you don’t get boiling water all over your hands like I did.)

Bake at 350 for roughly 45-50 minutes, until the flan is set. It should have a wobbly centre and a firm surface. Overcooking leads to bubbles (which you may see in my flan.. it is overcooked)

Take them out and let it cool.

When ready to serve, take a knife and gently go around the edges of the ramekin for it to unstick.

Turn it upside down on a plate and jiggle it lightly until it plops right out on the plate! The caramel should ooze out as well.

Enjoy!

Liked it? Take a second to support hungryelephant on Patreon!

7 Comments

  1. Debbie

    May 9, 2018 at 1:37 pm

    The cook time in the video is 25 minutes byt in the written recipe its 45-50 min . which is the correct bake time please?

    Reply
    • hungryelephant

      May 9, 2018 at 8:38 am

      45 debbie!

      Reply
  2. Felix

    June 9, 2018 at 11:20 pm

    Hello and thank you for sharing such a wonderful treat. I followed everything to a tee and the caramel hardened, any suggestions? Thanks

    Reply
    • hungryelephant

      June 10, 2018 at 8:48 am

      You may need to add some water to the caramel!

      Reply
  3. Victoria

    June 23, 2018 at 9:39 pm

    I’ve tried three times to make the caramel and it always hardens. I tried low heat then I tried medium heat and med heat just burnt it. I can never get it to become a sauce like in the video. What am I doing wrong??

    Reply
    • hungryelephant

      June 24, 2018 at 7:21 pm

      Try adding a little water or a splash of cream. That may stop it from hardening!

      Reply
  4. Jeannine

    September 7, 2018 at 2:17 am

    What is the carb count for 1 of these

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Instagram

Follow Me!