Classic Caramel Flan Recipe
Introduction
Classic flan is a smooth, creamy custard dessert topped with a rich caramel sauce. Its simple ingredients come together to create a timeless treat that’s perfect for any occasion.
Ingredients
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) whole milk
- 1 cup granulated sugar
Instructions
- Step 1: Make the caramel by heating the sugar in a saucepan over medium heat. Stir gently until it melts and turns a deep amber color. Quickly pour the caramel into a flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
- Step 2: Blend the eggs, sweetened condensed milk, and whole milk in a blender until smooth. Pour the mixture over the set caramel in the mold.
- Step 3: Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the mold, creating a water bath.
- Step 4: Bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and cool to room temperature.
- Step 5: Refrigerate the flan for at least 4 hours or overnight to chill completely.
- Step 6: To serve, run a knife around the edges of the mold to loosen the custard. Invert onto a plate so the caramel sauce flows over the flan. Enjoy!
Tips & Variations
- For a richer flavor, use half-and-half instead of whole milk.
- Add a teaspoon of vanilla extract to the custard mixture for extra aroma.
- If caramel hardens too much in the mold, warm the mold slightly to soften before pouring custard.
Storage
Store flan covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its creamy texture. Reheat slightly if preferred warm, but flan is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use evaporated milk instead of whole milk?
Yes, evaporated milk can be used for a creamier texture, but it will alter the traditional flan flavor slightly.
How do I know when the flan is done baking?
The flan is done when the edges are set, and the center still has a slight jiggle when gently shaken. It will firm up more once chilled.
PrintClassic Caramel Flan Recipe
Classic Flan is a smooth, creamy caramel custard dessert made with simple ingredients like eggs, milk, and sugar. The rich caramel topping pairs perfectly with the silky custard beneath, creating a timeless treat enjoyed worldwide.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
For the Caramel:
- 3/4 cup granulated sugar
- 2 tablespoons water
For the Custard:
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
Instructions
- Make the Caramel: In a medium saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, swirling the pan occasionally to ensure even caramelization. Immediately pour the hot caramel into a flan mold or round baking dish, tilting to evenly coat the bottom. Set aside to harden.
- Prepare the Custard: In a blender or mixing bowl, combine eggs, sweetened condensed milk, whole milk, and vanilla extract. Blend just until smooth to avoid too many air bubbles, or whisk gently if mixing by hand.
- Bake in a Water Bath: Pour the custard mixture over the set caramel in the mold. Place the mold inside a larger baking pan and fill the outer pan with boiling water halfway up the sides of the flan mold. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill: Remove the flan mold from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the custard to fully set and flavors to meld.
- Invert and Serve: To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and carefully invert it, letting the caramel sauce flow over the custard. Slice and enjoy this classic dessert chilled.
Notes
- Be careful when making caramel as it is extremely hot and can burn quickly.
- Do not overbake the custard; it should still have a slight wobble when done.
- Using full-fat whole milk gives the best creamy texture but can be substituted with evaporated milk for a richer custard.
- Chilling overnight improves texture and flavor.
- Ensure the water bath water is hot before placing in the oven to help cook custard evenly.
Keywords: flan, caramel flan, classic flan recipe, custard dessert, baked flan, easy flan
