5 Common Mistakes When Making Crème Caramel

Crème caramel looks simple, but it’s a real test for anyone new to the kitchen. Here are the five mistakes I run into most often, along with how to fix each one.

A pockmarked surface usually comes from over-beating the eggs, which whips in too many air bubbles, or from steaming at too high a heat. Beat the eggs gently, strain the mixture thoroughly, and lower the heat to 150°C for a water-bath steam.

A watery, curdled texture comes from cooking too long at high heat. Time it right, let the flan cool down gradually before chilling, and you’ll get a silky-smooth slice.