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Upside-Down Crème Caramel (Flan) recipe

Recette: Crème caramel renversée
Photos de recettes Time Preparation Time:
Cook Time:
Sleep Time: 4 h
Total time:
Servings 5 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 192 kCal (768 kJ)
5 out of 5 (7 reviews)
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  • For the caramel: 16 sugar cubes

  • For the flan:
  • 2 cups (1/2 liter) milk
  • 3 eggs
  • 1/4 cup (80g) superfine sugar (100g)
  • 1 pinch of salt
  • 1/2 vanilla bean


  • 1 small pot for the caramel
  • 1 pan for the milk
  • 1 bowl
  • 1 colander
  • 1 whisk
  • 1 glass or ceramic serving dish (8x4 inch or 20x9 cm) or 5 ramekins


  1. To make the caramel: moisten the sugar cubes by running them under tap water, then place them in a small saucepan and heat

    Once done, quickly spread the caramel on the bottom of the pan which will be used for serving, making sure to cover the sides

  2. Bring the milk to a boil in a saucepan with the extrafine sugar and infuse with the vanilla bean.
  3. Preheat the oven to 350°F (180°C).

  4. Crack the eggs into a bowl, add a pinch of salt and beat them with a whisk or fork, as you would for an omelette. Pour the boiling milk into the bowl, stirring vigorously

  5. Strain the mixture then distribute it evenly into the pan with the caramel

  6. Pour a little hot water into an oven safe pan larger than your serving dish. Place the serving dish in the pan with water so that the water comes about halfway up the dish. Bake for about 30 minutes. While cooking, the water should constantly simmer and the cream should not boil, so keep an eye on your oven. When done, you should be able to insert a knife and have it come out clean

  7. Let cool (chill for about 4 hours)

  8. Optional: since this is an "upside down" crème caramel, before serving, run a knife along the sides of the pan and turn the pan upside down on a serving dish ;-)

Final Thoughts...

A very simple childhood recipe to make!

You can also make the same recipe using 5 individual ramekins

Note: the recipe must be prepared several hours in advance so that the flan will be cold when serving

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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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