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Creamy Caramel Flan: The Ultimate Recipe for a Perfect Dessert

  • Total Time: 300 minutes
  • Yield: 6-8 servings 1x

Description

A rich and creamy custard dessert with a smooth caramel topping. This classic Caramel Flan is a delightful treat that’s surprisingly easy to make.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tablespoon lemon juice
  • 5 large eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine Sugar and Water: In a heavy-bottomed saucepan, combine the granulated sugar and water. Make sure the sugar is moistened completely.
  2. Add Lemon Juice: Stir in the lemon juice.
  3. Cook Over Medium Heat: Place the saucepan over medium heat. Do not stir the mixture after it starts to simmer.
  4. Watch Carefully: As the sugar mixture heats, it will start to bubble and turn a light golden color. Keep a close eye on it, as it can burn quickly. The color will gradually deepen to a rich amber.
  5. Achieve Amber Color: Continue cooking until the caramel reaches a deep amber color. This usually takes about 8-12 minutes.
  6. Remove from Heat: Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
  7. Pour into Mold: Carefully pour the hot caramel into your flan mold or ramekins. Swirl the mold to coat the bottom and sides evenly. Work quickly, as the caramel will harden as it cools. If using individual ramekins, divide the caramel evenly among them.
  8. Let it Harden: Allow the caramel to cool and harden completely in the mold or ramekins. This will take about 15-20 minutes.
  9. Preheat Oven: Preheat your oven to 350°F (175°C).
  10. Prepare Water Bath: While the oven is preheating, prepare a water bath. Choose a baking pan that is large enough to hold your flan mold or ramekins.
  11. Whisk Eggs: In a large bowl, whisk the eggs until they are lightly beaten.
  12. Add Sweetened Condensed Milk: Pour in the sweetened condensed milk and whisk until well combined with the eggs.
  13. Add Evaporated Milk: Add the evaporated milk and whisk until the mixture is smooth and creamy.
  14. Add Vanilla Extract: Stir in the vanilla extract and salt.
  15. Strain the Mixture: Strain the flan mixture through a fine-mesh sieve into a pitcher or measuring cup.
  16. Pour into Mold: Carefully pour the flan mixture over the hardened caramel in the mold or ramekins. Pour slowly to avoid disturbing the caramel layer.
  17. Place in Water Bath: Place the flan mold or ramekins in the prepared water bath. The water should come about halfway up the sides of the mold or ramekins.
  18. Bake: Carefully transfer the water bath to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  19. Check for Doneness: To check for doneness, gently shake the flan. It should be set around the edges but still slightly jiggly in the center. You can also insert a knife into the center; it should come out with moist crumbs attached.
  20. Remove from Oven: Once the flan is done, carefully remove the water bath from the oven. Let the flan cool in the water bath for about 30 minutes.
  21. Refrigerate: After cooling in the water bath, remove the flan from the water bath and refrigerate for at least 4 hours, or preferably overnight.
  22. Loosen Edges: Before unmolding, run a thin knife or spatula around the edges of the flan to loosen it from the mold or ramekins.
  23. Invert onto Plate: Place a serving plate over the top of the mold or ramekin. Carefully invert the flan onto the plate. The caramel will drizzle down the sides of the flan.
  24. Serve: Serve the creamy caramel flan chilled. Enjoy!

Notes

  • Don’t Overcook the Caramel: Overcooked caramel will taste bitter. Watch it carefully and remove it from the heat as soon as it reaches a deep amber color.
  • Strain the Flan Mixture: Straining the flan mixture is essential for achieving a smooth, silky texture.
  • Use a Water Bath: A water bath is crucial for preventing the flan from cracking or curdling.
  • Chill Thoroughly: Chilling the flan for at least 4 hours, or preferably overnight, allows the flavors to meld together and the texture to set properly.
  • Adjust Baking Time: The baking time may vary depending on your oven and the size of your mold or ramekins. Keep a close eye on the flan and adjust the baking time as needed.
  • Adding Flavors: Feel free to experiment with different flavors. You can add a tablespoon of coffee liqueur to the flan mixture for a coffee-flavored flan, or a pinch of cinnamon for a warm, spicy flavor.
  • Using Ramekins: If using ramekins, reduce the baking time to about 30-40 minutes.
  • Storing Leftovers: Store leftover flan in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes

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Find it online: https://butdelicious.com/creamy-caramel-flan/