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