Classic 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
Scale
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
Find it online: https://famdishes.com/classic-caramel-flan-recipe/
