Easy Créme Caramel Easy Créme Caramel

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

Known as flan throughout parts of South America and some Spanish-speaking countries, this cheater's crème caramel uses condensed milk and is a sublime as its classic namesake. 

  • Prep time 30 minutes
  • Total time 7 hours




Caramel: Place 9-inch round cake pan close at hand. In small saucepan, bring sugar and water to boil over medium-high heat. Without stirring but brushing down side of pan with pastry brush dipped in cold water, cook just until syrup turns light caramel colour, about 7 minutes.

Remove from heat and pour immediately into cake pan; swirl to evenly coat bottom. Let cool until set.

Custard: Preheat oven to 325°F. In large bowl, whisk together eggs, egg yolks and sugar; whisk in condensed milk, homogenized milk, vanilla and salt. Strain through fine-mesh sieve into separate bowl; pour over caramel.

Place cake pan in a roasting pan; pour in enough hot water to come halfway up side of cake pan. Bake until edge is set yet centre is slightly jiggly, about 70 minutes. Transfer cake pan to rack; let cool completely. Cover with plastic wrap; refrigerate until chilled, about 4 hours.

To serve, run pairing knife along edge of custard to release from pan; set bottom of pan in warm water to loosen caramel, about 1 minute. Place serving plate over top; quickly invert and remove pan.

Makes 8 to 10 servings.

Nutritional facts PER EACH OF 10 SERVINGS: about

  • Fibre 0 g
  • Sodium 155 mg
  • Sugars 38 g
  • Protein 8 g
  • Calories 257
  • Total fat 9 g
  • Potassium 243 mg
  • Cholesterol 153 mg
  • Saturated fat 4 g
  • Total carbohydrate 38 g


  • Iron 4
  • Folate 11
  • Calcium 16
  • Vitamin A 11
  • Vitamin C 2
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Baking & Desserts

Easy Créme Caramel