As a kid in Mauritius, Flan was as sophisticated as it got! And a plate of this delicious wobbly dessert would definitely get my mouth watering. Read on to learn how you can recreate this memory and easily make your own Flan Karamel at home.
INGREDIENTS
7
RECIPE STEPS
10
TOTAL TIME
3 h 5 m
Why You Need This Recipe
- This is a Mauritian-influenced recipe of the French dessert Crème Caramel
- You really only need 5 ingredients to make this dessert
- You will have a restaurant quality dessert ready with less than 30 minutes of preparation
- This dessert looks fancy and difficult to make but is actually quite straightforward
About Flan Karamel
This recipe is the Mauritian version of the French dessert, Crème Caramel. At first glance, it also looks identical to the Latino pudding also named Flan. However, there are some slight differences between the two sweet dishes.
Unlike the Latino Flan, the Mauritian Flan and the Crème Caramel recipes do not use sweetened condensed milk. This results in a lighter and airier texture meaning you can eat more of it!
What You Will Need
20 cm x 4 cm Flan Dish
You can certainly make Flan using any baking dish but the traditional Flan dish will give you a dessert with perfect consistency. And an eye-catching shape.
Star Ingredient
eggs (dizef)
Eggs are a vital ingredient in a wide variety of baked goods. They are found in many sweets from cookies and cakes to meringues and pastry cream.
READ MORE: The different ways that you can use eggs in your recipes →
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Other Ingredients
- Sugar
- Water, cold
- Milk
- Milk Powder, optional
- Vanilla Essence
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- If you’re in a hurry, you can cook the Flan in a pressure cooker. Just make sure your Flan dish is stainless steel. You will only need to cook the Flan for 20-25 minutes compared with 45 minutes in the oven.
- If you want an even Flan that is without any holes, cook the Flan in the oven.
- In Mauritius, we use milk powder quite often to add texture to our food. I have included milk powder as an optional ingredient if you want your Flan to be more creamy. However, it is still delicious without it.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Flan Karamel.
1
2
Scroll to the bottom for the printable recipe card
3
Pour the caramel into your Flan dish and swirl the mould to evenly coat the bottom and sides with caramel. Set aside.
4
5
6
Pour the Flan mixture into the Flan dish and cover with aluminium foil.
7
8
9
10
Turn the dish upside down to remove the Flan for serving.
How to Serve Flan Karamel
The Flan needs to be cooled in the fridge for at least 2 hours before serving. To serve, place a plate upside down on top of the Flan dish and then flip it so the Flan dish is sitting on top.
Gently lift the dish from the plate and the Flan should slide gracefully out of the dish. The caramel will spill prettily out the sides. This is a great party trick when you’re entertaining!
Recipe FAQs
Are there any other flavours that I can make my flan?
You can add ½ a teaspoon of cardamon powder to the milk for a different Mauritian twist on the Flan Karamel.
Why does my Flan feel rubbery?
Because a Flan’s main ingredient is egg, if it is overcooked, the egg can over-coagulate or “curdle” and become grainy or rubbery. Try shortening your cooking time.
How do I make my Flan creamier?
Adding the extra milk powder to the milk will give you a thicker, creamier consistency for the Flan once it’s cooked. If you don’t have any milk powder at home, you can certainly skip it.
Can I use a bain-marie?
Flan Karamel can also be cooked in a bain-marie or pressure cooker as is traditionally done in Mauritius. If you do it this way, then expect to get big holes around the flan because the water usually ends up boiling. When I’m entertaining, I will make the Flan in the oven to ensure it comes out smooth and hole-free!
How long should I cook the Flan if using a pressure cooker?
You only need to cook the Flan for 15-20 minutes in the pressure cooker. Make sure you fill up the pressure cooker with water level up to half the height of the Flan dish. Use a stainless steel dish for the Flan if you’re planning to cook the Flan in the pressure cooker.
Printable Recipe Card
Flan Karamel
Equipment
- Saucepan small
- Whisk
- Flan Dish 20 cm x 4 cm (8 in x 1½ in)
- baking tray deep
Ingredients
Caramel
- 4 tbsp sugar
- 4 tbsp water cold
Flan
- 3 tbsp sugar
- 3 eggs
- 500 ml milk
- 2 tbsp milk powder optional
- 1 tsp vanilla essence
Complete Recipe Steps
- To make the caramel, dissolve the sugar in 2 tbsp of water. Then add the mixture to a small saucepan and warm over a low heat. Do not stir mixture!4 tbsp sugar, 4 tbsp water
- When your syrup is a light golden colour, watch it carefully because it will brown very quickly. Immediately after the caramel is a golden brown colour, pour it over the remaining 2 tbsp of water to finish the caramel.
- Pour the caramel into your Flan dish and swirl the mould to evenly coat the bottom and sides with caramel. Set aside.
- Preheat the oven to 150˚C / 302˚F.
- To make the Flan, beat the eggs with the sugar, then add the milk and vanilla essence and whisk together well. If you are adding the milk powder, dissolve it in the milk before combining with the egg mixture.3 tbsp sugar, 3 eggs, 500 ml milk, 2 tbsp milk powder, 1 tsp vanilla essence
- Pour the Flan mixture into the flan dish and cover with aluminium foil
- Place the Flan dish into a deep baking tray, then fill the tray up to halfway with hot water.
- Bake for 45 minutes or until a knife inserted into the centre comes out clean.
- Allow the Flan to cool to room temperature before placing in the fridge for at least 2 hours.
- Turn the dish upside down to remove the Flan for serving.
Notes
- Adding the extra milk powder to the milk will give you a thicker, creamier consistency for the Flan once it’s cooked. If you don’t have any milk powder at home, you can certainly skip it.
- The Caramel Flan can also be cooked in a bain marie or pressure cooker as is traditionally done in Mauritius. If you do it this way, then expect to get big holes around the flan because the water usually ends up boiling. When I’m entertaining, I will make the Flan in the oven to ensure it comes out smooth and hole-free!
