Classic Flan Recipe
Introduction
Classic flan is a smooth and creamy caramel custard dessert that’s both elegant and simple to make. With its rich flavor and silky texture, it’s a timeless treat perfect for any occasion.
Ingredients
- 1 cup sugar
- 4 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color to create caramel. Carefully pour the caramel into the bottom of your baking dish, tilting to coat evenly.
- Step 2: In a bowl, whisk together the eggs, milk, and vanilla extract until fully combined and smooth.
- Step 3: Pour the egg mixture gently over the caramel in the baking dish.
- Step 4: Place the baking dish inside a larger pan filled with hot water about halfway up the sides of the flan dish to create a water bath.
- Step 5: Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- Step 6: Remove the flan from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Step 7: To serve, run a knife around the edges to loosen the flan, invert onto a plate, allowing the caramel to drizzle over the top.
Tips & Variations
- Use whole milk or half-and-half for a richer custard texture.
- Adding a pinch of salt to the caramel balances the sweetness and enhances flavor.
- Try infusing the milk with a cinnamon stick or citrus zest before mixing for a subtle twist.
- Make sure to bake in a water bath to ensure even, gentle cooking and prevent cracking.
Storage
Store leftover flan covered in the refrigerator for up to 3 days. Reheat gently if desired by letting it sit at room temperature briefly; avoid microwaving as it can affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How can I tell when the flan is done baking?
The flan is done when the edges are set and the center slightly jiggles when you gently shake the pan. It will continue to firm up as it cools.
Can I make flan ahead of time?
Yes, flan actually benefits from chilling overnight, which helps it fully set and develop deeper flavor.
PrintClassic Flan Recipe
Classic Flan is a smooth and creamy caramel custard dessert featuring a rich caramel top, baked in a water bath for a delicate texture. This timeless recipe combines simple ingredients like eggs, milk, sugar, and vanilla extract to create an elegant and satisfying treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
Caramel
- 1 cup sugar
Custard
- 4 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 cup sugar (optional, for custard sweetness)
Instructions
- Caramelize Sugar: In a medium saucepan over medium heat, melt the sugar without stirring until it turns a deep amber color, swirling the pan gently to ensure even caramelization. Quickly pour the hot caramel into the bottom of a flan mold or baking dish, spreading it evenly. Set aside to harden.
- Prepare Custard Mixture: In a mixing bowl, whisk together the eggs, milk, vanilla extract, and sugar until fully combined and smooth without air bubbles. This mixture forms the creamy base of your flan.
- Assemble Flan: Pour the custard mixture over the set caramel layer in the mold, filling it up carefully. This layering will create the signature caramel topping once inverted.
- Bake in Water Bath: Place the flan mold inside a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the sides of the flan mold. Bake in a preheated 325°F (160°C) oven for approximately 50-60 minutes, or until the custard is just set but still slightly jiggly in the center.
- Chill and Invert: Remove the flan from the water bath and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges, place a plate over the mold, and invert to release the flan with the caramel topping cascading over it.
Notes
- Use whole milk for a richer and creamier texture, though you can substitute with evaporated milk for a denser flan.
- Ensure the caramel is not burnt as it will impart a bitter flavor; aim for a rich amber color.
- Baking in a water bath prevents the custard from cracking and ensures even cooking.
- Flan tastes best when chilled overnight, allowing flavors to meld and texture to fully develop.
- For a dairy-free version, substitute milk with coconut milk but expect a slight change in flavor.
Keywords: classic flan, caramel custard, Spanish dessert, creamy flan, baked flan
