Crème aux Oeufs
An easy version of the classic Crème Caramel without the hassle of making perfect caramel. 
This 30 Minute Custard Flan (Crème aux Oeufs) is an easy version of the classic Crème Caramel without the hassle of making perfect caramel. My mum and Grandma used to make this dessert all the time when I was little, and it’s still enjoyed in many French homes today. With just four basic ingredients and minimal prep time, you can create this creamy, sweet treat in just 30 minutes.
INGREDIENTS
Serves up to 4 people
2 cups (½ L) whole milk
6 eggs (3 yolks and 3 whole eggs)
100 g (3.5 oz) white sugar
1 vanilla bean (sliced lengthways with seeds scraped)
MISE EN PLACE
Warm the milk in a small saucepan over medium heat with the vanilla bean.
Preheat your oven at 150°C (300 °F).
Method
In a bowl, mix the sugar, whole eggs, and yolks together until the sugar has mostly dissolved.
Once the milk is warm, pour half of it through a fine mesh into the egg mixture and mix gently to combine. Then, stir in the rest of the milk.
Set up a bain-marie by placing a dish to cook the custard in a large roasting pan. Carefully ladle the custard mixture into the dish.
Now, pull the middle tray of your oven slightly out and place the roasting pan with the custard on it. Pour enough warm water into the roasting pan until it reaches three-quarters of the way up the dish containing the custard. Slowly slide the oven tray back into the oven.
Bake the custard for 20-25 minutes until it feels semi-solid to the touch but still has a wobble to it. (If using a dish deeper than 5 cm / 3 inches, you may need to bake the custard for longer.) To check if the dessert is ready, insert a knife into the custard, and if it comes out clean, it’s done.
When cooked, take the pan with the custard out of the bain-marie and leave it to cool completely at room temperature. For a more rustic look, once cool, place the custard under the grill (broiler) for around 5 minutes to brown the top.
Serve the flan as is or refrigerate before serving cold.
TIPs
For a creamier version, use 4 egg yolks and 2 whole eggs.
You can add a bit of passionfruit juice, orange, or lemon zest to the custard for extra flavoring.
Custard typically loses its flavor very rapidly (within 48 hours), so it is best consumed on the day or within two days if refrigerated.