Description
This Creamy Caramel Flan is a classic, indulgent dessert featuring a smooth custard base topped with rich caramel sauce. Baked in a water bath for the perfect silky texture, it’s elegant yet simple to make, perfect for impressing guests or enjoying a sweet treat any time.
Ingredients
Scale
Caramel
- 1 cup sugar
Flan Custard
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
- Make Caramel: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it becomes a golden caramel. Quickly pour this caramel into the bottom of a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to allow the caramel to harden slightly.
- Mix Custard: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth and fully combined.
- Combine Mixtures: Pour the custard mixture over the set caramel in the baking dish carefully.
- Prepare Water Bath: Place the flan-containing baking dish into a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan dish, creating a water bath to ensure gentle, even baking.
- Bake Flan: Bake in the preheated oven for 50-60 minutes or until the flan is set and a knife inserted in the center comes out clean.
- Cool Flan: Remove the flan from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Serve: To serve, run a knife around the edges of the flan to loosen it and invert the dish onto a serving plate to release the caramel topping over the custard.
Notes
- To prevent curdling, whisk eggs gently and do not overmix.
- The water bath helps to bake the flan evenly and prevents cracking.
- Using full-fat dairy produces a creamier texture for the custard.
- Refrigerate overnight for the best texture and flavor.
- Be careful while handling hot caramel to avoid burns.
