I first fell in love with these two desserts when I realized how magical it is to turn simple ingredients into silky treats. One has a crisp sugar crust you crack with a spoon, and the other reveals a glossy caramel sauce when flipped upside-down. Both are rich in flavor but differ in texture, thickening methods, and signature finishing touch. They rely on a gentle baking process that gives them a creamy, spoonable feel. Whether you’re seeking a crunchy caramel lid or a soft caramel pour-over, these custard cousins offer a taste of sweet perfection. Personally, I like to prepare them for special occasions or a cozy night at home because every spoonful feels like a little reward. Let’s dig in and see what sets them apart and how you can easily make both in your own kitchen.
Crème brûlée and flan share a custard base but part ways at the topping. Crème brûlée is famous for its brittle layer of caramelized sugar on top, which you torch or broil right before serving. Flan, on the other hand, is baked with caramel at the bottom of the dish and flipped after cooking to reveal a liquid caramel sauce dripping down its sides. Another difference is consistency: crème brûlée is softer and richer thanks to the reliance on heavy cream and egg yolks, while flan is often firmer and more jiggly because it usually calls for whole eggs (or a mix of milk and eggs). They’re both comforting, sweet desserts that feel a bit fancy yet remain home-cook-friendly.
Crème brûlée is a classic French dessert that translates to “burnt cream.” It’s typically made with heavy cream, egg yolks, sugar, and a dash of vanilla, giving it a velvety texture and gentle sweetness. After baking in small ramekins, you chill it until set and then sprinkle sugar on top. A quick blast with a kitchen torch (or a few minutes under a broiler) caramelizes the sugar into a glass-like surface you can crack with your spoon. It’s a delightful contrast: the custard is smooth and cool underneath, while the top shatters into shards of sweetness with each bite.
Flan, sometimes called crème caramel, is a baked custard dessert popular in many cultures, from Spain to Latin America. You start by pouring caramelized sugar into a dish, then add a mixture of eggs, milk or cream, and sugar. As it bakes, the custard sets around the caramel base. Once it’s cooled and chilled, you flip it onto a plate and watch the golden caramel sauce ooze over the top. Flan tends to be a little firmer because it often uses whole eggs, giving it that classic jiggly but solid shape. The flavor is a decadent mix of sweet custard and a hint of bittersweet caramel in each bite.
Eggs are the star thickener for both of these treats. Crème brûlée relies heavily on egg yolks to create that lush, spoonable center. Meanwhile, flan typically calls for whole eggs, which help it hold its shape once inverted. A few modern flan recipes might include a bit of gelatin, but traditionally, it’s all about the magic of eggs sitting in the oven. Neither dessert commonly uses cornstarch or other starches, which you might see in pudding or pastry cream. It’s the slow cooking and careful temperature control that allow the eggs to transform liquid ingredients into a silky, sliceable custard.
Both desserts are usually baked in a water bath, also known as a bain-marie. This involves placing the ramekins or baking dish in a larger pan of hot water to keep the heat gentle and even. Crème brûlée is often portioned into individual dishes, while flan may be made in a single larger mold. With crème brûlée, you bake it until just set, chill it, and then caramelize sugar on top. With flan, you caramelize the sugar first, pour the custard mixture over it, bake until set, and cool it thoroughly. Flan also requires that dramatic flip to unmold, which is always a bit of fun in the kitchen. Both methods fill your home with the warm scent of caramel and promise a sweet reward after dinner.
Ready to whip up these custard delights? Check out our recipe collection at Just Eat Up for step-by-step guides to making perfect crème brûlée and flan at home. We’ve got tips on torching your sugar, avoiding scrambled eggs in your custard, and even adding flavor twists like coffee or orange zest. Whether you crave the crunch of burnt sugar or the smooth pour of caramel sauce, these desserts will elevate your next dinner party or a cozy night. Happy baking and sweet indulging!