Creme Caramel

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	8 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Melt and brown half of the sugar over medium heat.
Cover the bottom of flan molds, straight cups or loaf pan with the caramel. Whisk the egg yolks, eggs, remaining sugar, vanilla pulp and milk together and pour into the greased molds. Close with aluminum foil.
Let it set in the oven in a water bath at 180 degrees for 45-60 minutes. The advantage of the oven is that the temperature is kept constant as the water must not boil. Otherwise, it is also possible in a large saucepan or roaster on the stove.
Chill the molds for a few hours. Turn the cream out onto a plate or, if you are using a loaf pan, onto a platter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.