Crème caramel (flan)
Crème caramel is a classic French dessert of silky egg custard draped in golden liquid caramel, made with whole milk, eggs, sugar and water. The Thermomix caramelises the sugar with controlled heat and blends the custard base evenly, then steams it gently in a bain-marie for a wobbly, restaurant-quality flan every time.
About this recipe
Crème caramel, also known as flan, is a classic French dessert that becomes wonderfully foolproof with the Thermomix TM7 all-in-one kitchen machine. If you have been searching for an easy crème caramel recipe, this version turns four pantry staples — sugar, whole milk, eggs and water — into a glossy showstopper with barely any effort. The real magic lies in the textures: a silky, just-set egg custard that trembles on the spoon, cloaked in a deep amber liquid caramel that flows over the sides the moment you flip the mould. Where stovetop caramel often seizes or burns, the TM7's controlled caramelising function melts the sugar slowly into a rich golden syrup, while even mixing banishes lumps from the custard base before gentle steaming sets it to custard-shop perfection. It is the ideal make-ahead dessert for Sunday lunches, dinner parties and festive celebrations, and children adore its soft sweetness. Prepare it a day in advance, chill it overnight, and simply invert onto a plate when your guests are seated.
Preparation tips
- Tap the ramekins gently on the worktop after pouring the custard over the caramel so trapped air bubbles rise to the surface, giving your crème caramel a flawlessly smooth top once inverted.
- Always run a thin knife around the edge of the mould before turning out, then dip the base briefly in hot water so the liquid caramel releases cleanly and coats the custard like a glossy sauce.
- Serve the flan well chilled with a spoonful of the collected caramel, or add fresh berries; for a grown-up touch, a few drops of orange blossom water in the milk elevate the whole dessert.
Recipe variations
- Lactose-free version: replace the whole milk with lactose-free full-fat milk or unsweetened almond drink. The eggs and caramel remain unchanged, and the custard still sets with the same silky texture after steaming in the bain-marie.
- Festive Christmas variant: infuse the milk with a cinnamon stick, a strip of orange zest and a star anise before blending, then serve the finished flan with caramelised pecans for a warm, seasonal twist.
Why this recipe works
Achieving the silky smooth texture of a classic crème caramel often demands professional precision, yet the Thermomix TM7 makes perfection effortless. Say goodbye to the anxiety of burnt sugar or grainy custard; this intelligent appliance provides the exact temperature control required for a flawless, wobble-free finish. By taking the guesswork out of the bain-marie process, the TM7 guarantees an elegant dessert with a perfectly set consistency every time, satisfying your desire for impeccable results without the stress.
Thermomix TM7 Benefits
- Perfect caramel - The TM7 caramelises the sugar into deep golden liquid caramel without burning or seizing. [Browning]
- Precise weighing - The built-in scale of the Thermomix weighs the sugar and water directly in the bowl to the gram. [Weighing]
- Gentle heating - The Thermomix warms the whole milk evenly so the eggs blend in without curdling. [Heating]
- Silky custard - Mixing in the Thermomix combines eggs and milk into a lump-free, velvety custard base. [Mixing]
- Gentle steaming - Steaming in the Varoma cooks the flan delicately, giving a tender, just-set wobble. [Steaming]
Ingredients
- sugar
- whole milk
- eggs
- liquid caramel
- water