Description
This creamy caramel flan is a classic, silky custard dessert topped with rich, golden caramel. Perfectly baked in a water bath for a smooth, tender texture, it’s an elegant treat that can be prepared ahead and chilled before serving. With its luscious sweetness balanced by a hint of vanilla and a delicate caramel sauce, it makes a delightful dessert for any occasion.
Ingredients
Scale
Caramel
- 1 cup sugar
Flan Custard
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
- Make Caramel: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it melts into a golden caramel. Immediately pour the hot caramel into the bottom of a 9-inch round baking dish, tilting the dish to evenly coat the bottom surface. Set aside to let it harden.
- Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth and well combined.
- Combine Layers: Pour the custard mixture carefully over the set caramel in the prepared baking dish.
- Set up Water Bath: Place the baking dish inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan dish. This water bath ensures gentle and even cooking for the flan.
- Bake Flan: Bake in the preheated oven for 50 to 60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- Cool: Remove the flan from the water bath and allow it to cool to room temperature. Then, refrigerate it for at least 4 hours or overnight for best texture and flavor.
- Serve: To serve, run a knife around the edges of the flan to loosen it, then invert the dish onto a serving plate so the caramel topping can drizzle over the custard. Slice and enjoy.
Notes
- Using a water bath (bain-marie) is key to achieving the flan’s smooth, custardy texture without cracks.
- Allowing the flan to chill overnight improves the flavor and helps it set properly.
- Be careful when handling hot caramel as it can cause severe burns.
- You can customize the flan by adding a pinch of cinnamon or citrus zest to the custard mixture for additional flavor.
- If the caramel hardens too quickly before pouring, gently reheat it to liquefy again.
