Terrine de Crème Caramel, recipe for French caramel flan

If there is one dessert that never goes out of style, it is caramel flan. But when we take it to its most refined version, like in this Terrine de Crème Caramel, the result is even more special. With its smooth texture, its irresistible caramel layer and that unmistakable vanilla aroma, this classic of French pastry is perfect for any occasion, from a family meal to a more elegant dinner.

The best thing about this recipe is that, although it sounds sophisticated, it is easier than it seems. By following a few basic steps and using ingredients that you surely already have at home, you will achieve a dessert that will make everyone want more. In addition, the toppings of whipped cream, orange zest and fresh fruit bring a modern and fresh touch that elevates this classic to another level.

If you are looking for an easy-to-make dessert that looks spectacular on the table, this Terrine de Crème Caramel is the perfect choice. A classic recipe, elegant and always delicious, that will make your guests want more!

Let’s go with the recipe! (Below you have the video recipe to see the step-by-step process).

Ingredients

For the caramel:

• 150g sugar
• 90ml water

For the flan:

• 750ml whole milk (3.25% fat content)
• 1 vanilla pod (split and seeds scraped)
• 6 eggs
• 75g icing sugar

For serving:

• 310ml whipping cream (35% fat content)
• 45ml icing sugar
• 60ml crème fraîche or sour cream
• Zest of 1 orange
• Fresh fruit (to taste)
• Physalis (optional)
• Edible flowers (optional)

Preparation

Preparing the caramel:

1. Lightly grease the base and sides of the Le Creuset ceramic terrine with butter.
2. In a saucepan, mix the sugar with the water and heat over medium heat until the sugar dissolves. Then, increase the heat to medium-high and cook without stirring until you obtain an amber-coloured caramel (remove when it is still light, as it will darken a little more in the following seconds).
3. Pour the hot caramel into the terrine and carefully swirl it to cover the bottom and slightly up the sides. Let it cool while you prepare the flan base.

For the flan base (the crème, in the terrine):

1. Preheat the oven to 150°C and prepare a water bath by placing a large container with water on the middle rack of the oven. For the bain-marie, you can use a rectangular Heritage Le Creuset tray, in which the terrine fits.
2. In the same saucepan where you made the caramel, heat the milk along with the vanilla pod and seeds.
3. Bring the mixture to a simmer while scraping the caramel remains left in the pan. Remove from the heat and let it infuse for a few minutes.
4. Meanwhile, beat the eggs with the icing sugar in a large bowl until the mixture is light and creamy (about 5 minutes).
5. Gradually add the hot milk to the eggs while stirring constantly to prevent them from curdling.
6. Strain the mixture directly into the mould with the caramel to ensure it is smooth and free of lumps.
7. Place the terrine in the water bath. The water should cover approximately half of the mould.
8. Bake for about 50 minutes, or until inserting a knife in the centre comes out clean.
9. Remove the terrine from the oven, let it cool for about 30 minutes at room temperature and then cover it with its lid.
10. Refrigerate for at least 4 hours or overnight to allow it to set.

When serving:

1. Whip the cream together with the icing sugar in a bowl until soft peaks form.
2. Add the crème fraîche and the orange zest and beat until the mixture is firm. Keep refrigerated until ready to serve.
3. Before serving, unmould the terrine de crème caramel, cut it into portions and accompany it with whipped cream, fresh fruit and, if you like, a touch of edible flowers for an elegant finish.
4. A classic dessert that never fails, perfect for impressing with a French touch at your table.