Equipment
Ingredients
Caramel Base
- 150 g caster sugar
- 45 ml water
Infused Milk
- 500 ml whole milk
- 100 ml heavy cream
- 2 g dried culinary lavender
- 5 g orange zest
Custard Base
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 75 g caster sugar
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 311 kcal
- Protein
- 7 g
- Carbohydrates
- 43 g
- Fat
- 13 g
- Fiber
- 0 g
- Sugar
- 42 g
- Sodium
- 79 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 185 mg
- Potassium
- 179 mg
- Calcium
- 130 mg
- Iron
- 0.7 mg
- Magnesium
- 13 mg
- Phosphorus
- 153 mg
- Zinc
- 0.8 mg
- Vitamin A
- 170 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 2.2 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.33 mg
- Niacin
- 0.1 mg
- Folate
- 26 mcg
- Water
- 114 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 150C/300F. Arrange six ramekins in a large roasting pan and set aside.
Combine 150g caster sugar and 45ml water in a saucepan over medium-high heat. Swirl the pan gently without stirring until the mixture turns a deep amber color, reaching approximately 175C/350F. Immediately pour the caramel evenly into the base of the ramekins.
In a separate saucepan, combine the whole milk, heavy cream, dried lavender, and orange zest. Bring to a gentle simmer, then remove from heat. Let steep for 15 minutes to infuse the flavors.
In a large mixing bowl, gently whisk the whole eggs, egg yolks, 75g caster sugar, and vanilla extract until just combined. Avoid whisking vigorously to prevent incorporating air bubbles.
Slowly pour the warm infused milk mixture into the eggs while whisking continuously to temper the eggs without scrambling them.
Pass the custard base through a fine mesh strainer into a large measuring jug to remove the lavender, orange zest, and any cooked egg bits.
Pour the strained custard equally into the caramel-lined ramekins. Place the ramekins in the roasting pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
Carefully transfer the roasting pan to the oven. Bake at 150C/300F for 35 to 40 minutes, ensuring the custard reaches a safe internal temperature of 74C/165F. The custard is ready when the edges are set but the center still jiggles slightly when tapped.
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 4 hours to fully set and allow the caramel to partially dissolve.
To serve, run a thin knife around the edge of each ramekin. Place a dessert plate over the top and swiftly invert. Gently tap the bottom of the ramekin and lift it away to reveal the flan and its caramel sauce.
Chef's Notes
- The key to a silky smooth flan is avoiding aeration. When mixing the eggs and sugar, stir gently rather than whisking vigorously to prevent microscopic bubbles from forming in the structure.
- Culinary lavender varies wildly in potency. Always err on the side of caution; too much will make the dessert taste astringent and soapy. A subtle, lingering floral note is the primary goal.
- The water bath, or bain-marie, is absolutely non-negotiable for creme caramel. It physically caps the cooking temperature around the delicate egg custard at the boiling point of water, preventing the outer edges from overheating before the center sets.
- To stop the caramel from cooking further once it reaches the perfect amber color, immediately plunge the base of the saucepan into a shallow ice bath for 3 seconds before pouring.
Storage
Refrigerator: 3 days — Cover each ramekin tightly with plastic wrap to prevent absorption of refrigerator odors.
Troubleshooting
Custard is rubbery, grainy, or has an unpleasant bubbly texture
Cause: Oven temperature was too high or the water bath boiled, causing the egg proteins to curdle and squeeze out moisture
Fix: Cannot be fixed
Prevention: Ensure your oven temperature is accurate and use a deep enough water bath. Never let the water bath boil during baking.
Caramel is stuck solidly to the bottom of the ramekin after unmolding
Cause: Caramel was cooked too dark and became too hard, or the flan was not sufficiently chilled to naturally dissolve the sugar
Fix: Warm the bottom of the ramekin briefly in hot water before inverting to help loosen and release the caramel
Prevention: Remove caramel from heat precisely when it reaches an amber color. Chill flans for at least 4 to 6 hours before unmolding.
Cultural Context
Creme Caramel, globally recognized in its many variations such as Spanish and Latin American flan, has deep roots in European culinary history originating from ancient Roman egg custards. The French refined the technique by pairing the delicate, silky custard with a layer of clear liquid caramel. Adding lavender and orange introduces a distinct Provencal profile, marrying traditional Parisian technique with classic regional southern French aromatics.
