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Classic Romanian Cremă de Zahăr Ars (Baked Caramel Custard Flan)
The beloved Romanian family Sunday dessert: velvety custard of farm-fresh eggs, whole milk, and vanilla baked in a water bath over golden amber caramel, inverted cold.
Prep
20 min
Cook
50 min
Total
70 min
Ingredients
6servings
- Whole milk800 ml
- Large fresh eggs6 piece
- Granulated sugar for caramel150 g
- Sugar for custard mixture120 g
- Vanilla extract or bean1 tsp
Preparation Steps
1
Melt sugar in the baking pan over low heat until amber caramel forms. Swirl to coat bottom and sides, then cool until brittle.
8 min timer
Handle hot caramel with oven mitts.
2
Whisk eggs gently with sugar and vanilla without whipping too much air, then stir in milk.
5 min timer
3
Strain custard mixture through a fine sieve into the caramel-lined pan.
2 min timer
4
Bake in a water bath at 160°C (325°F) for 45-50 minutes until gently set. Chill in the fridge overnight before inverting onto a rimmed platter.
45 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
