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Classic Caramel Flan Recipe

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4.1 from 5 reviews

This classic Flan recipe features a creamy custard base topped with a rich, golden caramel sauce. The dessert is baked in a water bath to ensure a smooth, silky texture and is best served chilled. Ideal for special occasions or a luxurious treat, this flan combines simple ingredients into a beautifully elegant dessert.

Ingredients

Caramel

  • 1 cup sugar (200 grams)
  • ½ cup water (120 ml)

Flan Custard

  • 1 14 oz. can sweetened condensed milk (396 grams)
  • 3 large eggs (room temperature)
  • 1 ½ cups evaporated milk (360 ml)
  • 1 tbsp vanilla extract

Instructions

  1. Prepare the Caramel: Add the sugar to a thick-bottomed saucepan and place it over medium heat. Stir constantly to ensure the sugar melts evenly without burning.
  2. Caramelize the Sugar: When the sugar has melted completely and turned a deep amber color, carefully add the water, as it will bubble up. Stir gently over medium-low heat until any crystallized sugar dissolves fully.
  3. Pour the Caramel: Pour the finished caramel into a flan mold or baking dish (a 6 or 8-cup bundt pan, or a flanera). Set aside to cool while preparing the custard.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
  5. Make the Custard Mixture: In a mixing bowl, whisk together the sweetened condensed milk and eggs until smooth and combined.
  6. Add Remaining Ingredients: Pour in the evaporated milk and vanilla extract, whisking until the mixture is uniform and smooth.
  7. Assemble in Mold: Pour the custard mixture over the caramel in the mold. Cover the mold tightly with aluminum foil.
  8. Set Up a Water Bath: Place the flan mold inside a larger baking dish. Fill the larger dish halfway up the sides of the mold with hot water to create a water bath, ensuring gentle, even cooking.
  9. Bake the Flan: Bake for 50 to 60 minutes, or until the flan is set but slightly jiggly in the center. A knife inserted should come out clean.
  10. Cool and Chill: Remove the mold from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight to fully set.
  11. Release the Flan: Before unmolding, warm some water and place the flan mold in it for 5–10 minutes to loosen the caramel. Run a knife around the edges, invert onto a serving plate, and the flan should release cleanly.
  12. Serve: Slice the flan, serve chilled, and enjoy this creamy, caramel-topped dessert.

Notes

  • Use room temperature eggs to ensure a smooth custard.
  • Evaporated milk contributes richness; avoid substituting with regular milk for best texture.
  • Be careful when adding water to hot caramel to avoid burns.
  • The water bath prevents the custard from curdling by providing gentle, even heat.
  • Chilling overnight enhances flavor and texture.
  • Using a smaller bundt pan results in a taller, more elegant flan shape.

Find it online: https://dishcooks.com/classic-caramel-flan-recipe/