Classic Caramel Flan Recipe

Introduction

Classic flan is a smooth and creamy custard dessert topped with a rich caramel sauce. This timeless treat is simple to make and perfect for any occasion, offering a delightful balance of sweetness and silky texture.

Ingredients

• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk or whole milk
• 3/4 cup granulated sugar

Instructions

1. Step 1: Prepare the caramel by heating sugar in a saucepan over medium heat until it melts and turns golden brown. Quickly pour the caramel into the bottom of your flan mold or ramekins, tilting to coat evenly. Set aside to harden.
2. Step 2: In a blender or mixing bowl, combine the eggs, sweetened condensed milk, and milk. Blend or whisk until smooth and fully incorporated.
3. Step 3: Pour the custard mixture over the set caramel in the mold.
4. Step 4: Place the mold in a larger baking dish and fill the outer dish with hot water halfway up the sides of the flan mold (this is called a water bath).
5. Step 5: Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
6. Step 6: Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. Step 7: To serve, run a knife around the edges to loosen the flan, invert onto a plate, and let the caramel sauce drip over the top.

Tips & Variations

• Use whole milk if evaporated milk is unavailable for a lighter flavor but maintain the same quantity.
• Add a teaspoon of vanilla extract to the custard for extra aroma and depth.
• Make individual flans using ramekins for easy portioning and presentation.
• Be careful not to burn the caramel; watch it closely as it can go from golden to burnt quickly.

Storage

Store flan covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, as it is best enjoyed cold. Reheat at room temperature or briefly warm in a low-temperature oven if preferred, but avoid high heat to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make flan without a water bath?

A water bath helps cook the custard evenly and prevents cracking or curdling. While you can bake flan without it, the texture may be less smooth and more prone to overcooking.

How do I prevent the caramel from hardening after baking?

Make sure to pour the caramel into the mold while it is still hot and liquide, so it forms a smooth sauce layer. Once the flan is chilled and inverted, the caramel will soften and create a delicious syrup on top.

Classic Caramel Flan Recipe

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4.9 from 107 reviews

Classic Flan is a smooth and creamy custard dessert topped with a rich caramel sauce. This timeless recipe combines eggs, sweetened condensed milk, and milk to create a luscious texture that sets perfectly in a water bath, resulting in a delicate and indulgent treat ideal for any occasion.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Caramel

• 1 cup granulated sugar
• 1/4 cup water

Custard

• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) whole milk (use the same can from condensed milk for measurement)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Prepare the caramel: In a medium saucepan, combine the sugar and water. Cook over medium heat, swirling the pan gently but not stirring, until the sugar dissolves and turns a deep amber color. Immediately pour the hot caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to harden.
2. Blend the custard: In a blender or mixing bowl, combine the eggs, sweetened condensed milk, whole milk, and vanilla extract (if using). Blend or whisk until thoroughly mixed and smooth.
3. Pour and bake in water bath: Pour the custard mixture over the set caramel in the mold or ramekins. Place the mold or ramekins in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan container. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the custard is just set and a knife inserted near the center comes out clean.
4. Chill and invert: Remove the flan from the water bath and cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set. To serve, run a thin knife around the edges to loosen, place a serving plate on top, and invert the flan to release it, revealing the glossy caramel topping.

Notes

• Be careful when making caramel as it is extremely hot and can cause burns.
• Using a water bath (bain-marie) ensures gentle cooking and prevents the custard from curdling.
• For a richer flavor, use whole milk or even half-and-half in place of milk.
• Leftover flan can be covered and refrigerated for up to 3 days.
• Vanilla extract is optional but recommended for enhanced flavor.

Keywords: classic flan, caramel custard, baked flan, creamy dessert, Spanish dessert