Caramel flan

Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%

Cooking Time

45 mins

Serving Suggestion

8 people


Allergy information

Show 1 more

How to make Caramel flan


First create the croissant dough. Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed. Add the butter and mix for 1 minute slow and 8 minutes at medium speed. Let the dough rest for 20 minutes in the freezer. Roll the St-Villepré for lamination at 7 mm, give the dough 1 single and 1 double turn and let the dough rest for 20 minutes in the fridge. Roll the down to 3 mm and cut stripes off 50 cm long and 3 cm high. Set these on the edge off a 16 cm cirkel. Cut 15 cm cirkels for the bottom and let rest for 10 minutes at room temperature.


Create the custard cream by bringing the milk and sugar to a boil. Mix the eggs with the cornstarch. Once the milk is boiling add some to the eggs and back in the milk to make a custard cream. 


To make the caramel, boil the sugar and glucose until caramel color. Bring the cream to a boil and add to the caramel.


Add the butter, cream and caramel to the custard cream. Mix well, pour in the mould and bake for 40 minutes at 170°C. Once baked, brush sugar water on top.

Other Ingredients

Croissant dough:
1 kg flour
100 g sugar
20 g salt
50 g yeast
480 g water
100 g St-Villepré butter for incorporation
500 g St-Villepré butter for lamination
Custard cream:
4 l milk
400 g cornstarch
12 eggs
600 g sugar
400 g St-Villepré butter for incorporation
600 g cream
600 g caramel
300 g sugar
200 g glucose
450 g St-Villepré Cream 35%

Find out more

Have any questions about the recipes?