Creme Caramel (Italian Flan Recipe)
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This Creme Caramel (Italian Flan Recipe) is a silky Italian custard made with whole milk, eggs, vanilla, and lemon, topped with a layer of golden caramel sauce. Baked gently in a water bath, the custard develops a smooth, delicate texture while the caramel melts into a rich sauce when inverted. This traditional Italian dessert is made with simple ingredients and can be prepared ahead–of-time.
If you love caramel, try my Caramel Apple Upside Down Cake.
Quick Look: Creme Caramel (Italian Flan Recipe)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 3 hours
- Total Time: 4 hours 20 minutes
- Servings: 6
- Dietary Info: Vegetarian, gluten-free
- Method: Stovetop caramel + water-bath baking
- Technique: Temper warm lemon-infused milk into the eggs, strain the custard, then bake in a water bath until just set
- Flavor/Texture: Silky, creamy, rich
Why You’ll Love This Recipe
This is my Nonna Laura’s recipe, and it is one of those Italian desserts that has stayed in our family because it doesn’t need much to make it special. I love the delicate lemon and vanilla flavor against the bittersweet caramel, and the moment you turn the chilled custard onto a plate and watch the caramel run down the sides is always a little magical. It reminds me that some of the best Italian desserts are the ones passed from one generation to the next.
If you love this recipe, you need to try more of my Nonna Laura’s recipes, like this Italian Ragu Meat Sauce and Italian Polpette.
Made With Amore,
“This recipe was so easy and delicious!”
– Nikie
Table of Contents
Simple Ingredients
This Italian flan uses a short list of ingredients, with lemon, vanilla, and caramel providing the main flavor.
- Whole Milk: Creates a delicate, creamy custard without the heaviness of cream.
- Large Eggs: The eggs provide the structure that sets the custard as it bakes.
- Granulated Sugar: Sweetens the custard and creates the caramel sauce.
- Vanilla Bean: Adds warm vanilla flavor throughout the custard. Vanilla extract works as a substitute.
- Lemon Peel: Adds a subtle citrus aroma and is a traditional family touch in this recipe.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Vanilla Extract: Use 2 teaspoons of vanilla extract in place of the vanilla bean.
- Individual Flans: Divide the custard among 6-ounce ramekins for individual servings and reduce the baking time. For another individual dessert, try my Molten Chocolate Lava Cakes!
- Citrus: Swap the lemon peel for strips of orange peel for a softer citrus flavor. Try my Orange Olive Oil Cake.
How To Make Creme Caramel
Making Italian crème caramel is all about gently cooking the custard and caramel so you get a smooth texture and a beautiful sauce when the dessert is unmolded. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 325℉. Add the milk and lemon peel to a medium saucepan.
- Heat on medium-low heat until just hot, (not boiling!!). Then remove it from the heat.
- Add the eggs and the remaining 1/2 cup sugar to a bowl.
- Beat until combined.
- Slowly whisk the egg mixture in the warm milk, a ladleful at a time until completely incorporated into the eggs.
- Whisk in the salt and vanilla extract. Stir to combine.
- For the caramel, in another stainless saucepan and add 1/2 cup of sugar. Cook on medium heat, stirring constantly with a wooden spoon.
- When the sugar is completely dissolved, bring it to a boil without stirring until the color turns dark caramel brown. Quickly pour the caramel into the bottom of the bundt pan (or 6 ramekins) to coat all the sides. Set aside.
- Pour the entire custard mixture through a sieve (mesh strainer) into a large bowl. You can put lemon peel back into the creme mixture and bake with it or discard it at this point.
- Pour the custard mixture into the bottom of the pan lined with caramel. Place the pan or ramekins in an oven-safe dish.
- Very carefully pour 2-3 cups boiling hot water into the bottom of the roasting pan (it should reach halfway up the side of the baking dish), avoiding splashing or pouring into the creme mixture.
- Place in the bottom rack of the oven and bake for 1 hour until the center jiggles just a little bit. Remove the roasting pan from the oven.
- Allow to cool slightly and then wrap the bundt pan with plastic wrap and place in the refrigerator for at least 3 hours or up to 24 hours. When ready to serve gently run a butter knife near the edges just enough to loosen the flan.
- Tip upside down onto a flat plate. Watch the caramel sauce pour out onto the plate.
Italian Flan FAQs
Let it cool completely at room temperature and cover it with plastic wrap. Do not press the plastic down or cover and squish the sides. You can keep this in the fridge for 3 to 5 days, but it is always best enjoyed fresh!
Crème caramel and crème brûlée use similar ingredients, but they have different finishes. Crème brûlée has a creamy custard topped with a hard, crackly sugar crust, while crème caramel has a silky custard surrounded by a liquid caramel sauce. I especially love the caramel-infused flavor of crème caramel. Crème caramel and flan are names that vary by region. In Spanish-speaking countries and often in the United States, crème caramel is commonly called flan. In Italy, we call it both crème caramel and flan, so either name works!
The edges should be set while the center still has a gentle jiggle. The custard will continue to firm as it cools and chills.
Overbaking can make an egg custard firm and cause it to release moisture. A gentle water bath and removing the custard while the center still jiggles slightly help maintain a smooth texture.
Serving Suggestions
Serve this Italian creme caramel chilled after an Italian-inspired meal. It pairs beautifully with savory dishes like Spinach Lasagna, Chicken Saltimbocca, or Creamy Nduja Pasta. For another Italian dessert to enjoy alongside Italian flan and coffee, try my Cream Filled Pastry or Italian Fruit Salad.
My Pro Tips
Recipe Tips
- Warm the milk, but don’t boil it. Hot milk can cook the eggs when the two mixtures are combined.
- Temper the eggs gradually. Add the warm milk a little at a time while whisking constantly to prevent scrambled egg pieces.
- Strain the custard. This removes any small bits of cooked egg and helps create a silky texture.
- Use a gentle water bath. The water should be hot but not aggressively boiling when you begin baking.
- Don’t overbake. The center should still have a slight jiggle when the custard is ready.
- Chill before unmolding. A thoroughly chilled custard is much easier to turn out cleanly.
More Italian Desserts
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Creme Caramel Flan Recipe
Equipment
- round bundt pan (Can also use about 8- 6 oz ramekins)
Ingredients
- 4 ¼ cups whole milk, 1 liter
- 1 cup granulated sugar, 200 grams, (divided)
- 6 large whole eggs, room temperature
- 1 vanilla bean, cut lengthwise with the seeds scraped out OR 2 teaspoons vanilla extract
- 1 pinch salt
- 2 pieces lemon peel, cut lemon skin just the yellow part, or 1 teaspoon lemon zest.
Instructions
- Preheat the oven to 325℉
- For the caramel, in a stainless small saucepan add 1/2 cup of sugar. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until the color turns dark caramel brown. Quickly pour the caramel into the bottom of the bundt pan (or 6 ramekins) to coat all the sides. Set aside.
- Add the milk and lemon peel to a separate medium saucepan. Heat on medium-low heat until just hot, (not boiling!!). Then remove it from the heat.
- Beat the eggs with the remaining 1/2 cup sugar until well combined. Slowly whisk the egg mixture in the warm milk, a ladleful at a time until completely incorporated into the eggs. Whisk in the salt and vanilla extract. Stir to combine.
- Pour the entire custard mixture through a sieve (mesh strainer) into a large bowl. You can put lemon peel back into the creme mixture and bake with it or discard it at this point. Pour the mixture into the bottom of the pan or individual ramekins lined with caramel. Place bundt pan or ramekins in an oven-safe dish or roasting pan.
- Very carefully pour 2-3 cups boiling hot water into the bottom of the roasting pan (it should reach halfway up the side of the baking dish), avoiding splashing or pouring into the creme mixture. Place in the bottom rack of the oven and bake for 1 hour for the bundt pan and 30-35 minutes for the ramekins until the center jiggles just a little bit. Remove the roasting pan from the oven.
- Allow to cool slightly and then wrap with the bundt pan or ramekins with plastic wrap and place in the refrigerator for at least 3 hours or up to 24 hours.
- When ready to serve gently run a butter knife near the edges just enough to loosen the flan and tip upside down onto a flat plate. Watch the caramel sauce pour out onto the plate. Yum. Enjoy!
Notes
- Warm the milk, but don’t boil it. Hot milk can cook the eggs when the two mixtures are combined.
- Temper the eggs gradually. Add the warm milk a little at a time while whisking constantly to prevent scrambled egg pieces.
- Strain the custard. This removes any small bits of cooked egg and helps create a silky texture.
- Use a gentle water bath. The water should be hot but not aggressively boiling when you begin baking.
- Don’t overbake. The center should still have a slight jiggle when the custard is ready.
- Chill before unmolding. A thoroughly chilled custard is much easier to turn out cleanly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick question about your flan recipe. In the notes you showed snd mentioned a pat of butter I believe. Does that go into the sugar to heat? I donโt see it mentioned in the ingredients. Please clarify for me.
Yes, it is optional in the sugar mixture, but you can make the caramel by just heating the sugar. Enjoy!
Dear Elena looks delicious on my list to make ๐ thank you. Grazie Mille ๐
Let me know how you love it!
Elena, I have distinct memories of eating Crรจme Caramel in Italy, 40 years ago! Nothing Iโve had in North America has ever tasted as good. So I came looking for the Italian recipes and believe your Nonaโs is it, because of the browned sugar sauce! Wish me luck!
I can’t wait to hear all about it! I loved learning about your memories.
Ohhhhh I canโt wait to try this .. it sounds wonderful!!
Enjoy!!
The best Italian flan recipe you will ever try! It is nonna’s famous recipe for a reason. Enjoy
Your recipe is very similar to the one I have. My in-laws parents are from Italy and the recipe is from them. Theirs is with 1 can cold evaporated milk, 1 can cold milk, 1/2 cup sugar, 6 eggs, 1 tbsp vanilla. The big difference is I add a shot of amaretto to the egg mixture. I also use 1 1/2 cups of burnt sugar . Have been told it is the creamiest dessert they have ever had. Our family calls it Boo-ding.
I love your variation. Yes, this is a treasured family recipe I grew up eating in Italy.
This recipe was so easy and delicious!
Happy you loved it! It is a delicious flan recipe.
Happy you loved it as much as we do!