How boujee can this recipe get?

While prepping this recipe, it felt like I was participating in either hell’s kitchen or the master chef show as gordon ramsay shouts and curses across the table from me. Honestly speaking if that scenario ever happens, I think I would shout back, since I don’t really work well under pressure. I do my work well, so no pressure needed.

The number of times I thought of tackling this dessert recipe is countless. I definitely had my doubts of the outcome, wait “{ am I actually debating if I should curse out loud?} let’s not go there”. After “100” years later, I wear my big girl pants and finally decide to not only tackle this creme caramel custard dessert recipe but video record the whole nine yards.

Creme caramel or better known as flan, is the world’s greatest custard dessert with a burnt caramel top layer and surrounded by a delicious caramel syrup.


Prep time: 40 mins  Bake time: 45 mins  Total time: 1 hour 15 mins {approx}

Chill time: Over night

Yields: 2 ramekin tins

Serves: 2 pax

Here’s what you’ll need:

Main Ingredients:


  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup castor sugar
  • 1 teaspoon of vanilla extract


  • 3/4 cup of castor sugar
  • 4 Tablespoons of water


  • Hot water

Important tools: 

  • An oven
  • Ramekin tins
  • Casserole dish
  • spoon
  • Cooling wire racks
  • Ice box ” Refrigerator”
  • Whisk
  • Mixing bowls
  • Measuring cups/spoons
  • Thin knife


Step 1: Prepping the caramel.

In a sauce pan over medium heat, add sugar and water. Mix the two together to dissolve it. Give it time to bubble until it turns to an amber color. This will take  25 to 35 mins.

Step 2: Prep the ramekin tins.

Preheat oven at 160 C.

Pour the caramel equally in each ramekin tin and slightly coat up the sides. Watch the above video for guidance. Set them aside.

Step 3: Prep the custard.

Using the same saucepan heated over medium heat, add milk and vanilla extract. Mix them together. Bring it to a simmer. Turn off heat and let it cool. In a smaller bowl, add in the eggs and sugar, mix the two until well combined. Add the cooled off milk mixture to the egg mixture – bit by bit as you whisk them together.

Step 4: Prep the water bath.

Place the coated ramekin tins in the casserole dish. Equally divide the egg and milk mixture to the ramekins. To the casserole dish, pour in hot water halfway up the ramekin tins.

Step 5: Bake for 35 – 45 mins.

Place the water bath with the ramekin tins in it to bake. You should notice the mixture will rise up the ramekin tins, this is normal. Once time is out, make sure to check for the consistency of the custard. It should be faintly jiggly at the center.

Step 6: Cooling.

Remove the tins and place them onto a cooling wire rack to cool completely. Cover them with cling foil and chill them over night.

Step 7: Loosen it up.

Take them off the icebox. Place them at room temp for 5 mins. Take a small bowl, add some hot water to it, place the ramekin tins in for 30 sec. This will slightly melt the caramel at the bottom. Run a thin knife around the edges of each ramekin tin. Take a flat plate, place it over the top of the ramekin tin, and flip it over. Gently pull up the ramekin tin and there is the creme caramel.

Step: Garnish: – OPTIONAL

On this step, I felt a little bit fancy, because – “Why not?” Before the caramel harden, I poured some of it onto a silicon mat with random patterns and left it to dry up and harden. That’s what I used to garnish.

flan dessert

caramel custard

That’s it for this post and video, hope you’ve enjoyed it and learnt a thing or two. If and when you decide to tackle this recipe or any other recipe, feel free to tag me using the hashtag #TastieDineRecipes and I will make sure to give you and your work a shout out via my instastories. Until next time, Bon Appetite.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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