Classic Caramel Flan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/classic-caramel-flan-recipe/
