Crème Caramel Terrine, recipe for French caramel flan

If there's one dessert that never goes out of style, it's caramel flan. But when we take it to its most refined version, as in this Terrine of 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 patisserie 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's simpler than it seems. By following a few basic steps and using ingredients you likely already have at home, you'll achieve a dessert that will have everyone wanting seconds. Also, the toppings of whipped cream, orange zest and fresh fruit give it a modern, fresh touch that elevates this classic to another level.

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

Let's go with the recipe! (further down you have the video recipe to see the step by step).

Ingredients

For the caramel:

• 150 g of sugar
• 90 ml of water

For the flan:

• 750 ml of whole milk (3.25% fat)
• 1 vanilla bean (split and seeds scraped)
• 6 eggs
• 75 g of powdered sugar

To accompany:

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

Preparation

Prepare the caramel:

1. Lightly grease the base and sides of the terrine rectangular Le Creuset.
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-colored caramel (remove when it's still light; it will darken a bit more in the next few seconds).
3. Pour the hot caramel into the terrine and carefully rotate it to cover the bottom and a little of the sides. Let 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 bain-marie by placing a large container with water on the oven tray, at mid-height. For the bain-marie, you can use a Heritage Le Creuset rectangular tray that fits the terrine.
2. In the same saucepan where you made the caramel, heat the milk together with the vanilla bean and the seeds.
3. Bring the mixture to a simmer while scraping any caramel remnants that are left in the pan. Remove from heat and let infuse for a few minutes.
4. Meanwhile, beat the eggs with the powdered sugar in a large bowl until the mixture is light and creamy (about 5 minutes).
5. Slowly add the hot milk to the eggs while continuing to whisk, to prevent curdling.
6. Strain the mixture directly into the mold with the caramel to ensure it is smooth and free of lumps.
7. Place the terrine in the bain-marie. The water should cover approximately half of the mold.
8. Bake for about 50 minutes, or until a knife inserted in the center comes out clean.
9. Remove the terrine from the oven, let cool about 30 minutes at room temperature and then cover with its lid.
10. Refrigerate at least 4 hours or overnight to set.

When serving:

1. Whip the cream together with the powdered sugar in a bowl until soft peaks form.
2. Add the crème fraîche and the orange zest and beat until the mixture is firm. Chill in the refrigerator until serving time.
3. Before serving, unmold the terrine of crème caramel, cut into portions and serve with the 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 to show off a French touch at your table.