Description
This Creamy Caramel Flan is a classic, delicate dessert featuring a smooth custard base topped with rich, golden caramel. Baked in a water bath for a perfectly silky texture, it’s an elegant treat perfect for any occasion.
Ingredients
Scale
Caramel
- 1 cup sugar
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 in a water bath for even cooking.
- 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 to coat evenly, then set aside to harden.
- Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth and fully combined to create the custard base.
- Combine Custard with Caramel: Pour the custard mixture carefully over the set caramel in the baking dish.
- Set Up Water Bath: Place the baking dish inside a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the flan dish, ensuring gentle and even cooking.
- Bake the Flan: Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Cool and Refrigerate: Remove the flan from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Serve: To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate to release the caramel topping elegantly over the custard.
Notes
- Ensure constant stirring of the sugar to avoid burning while making caramel.
- Use a water bath to prevent the custard from cracking or curdling during baking.
- Letting the flan chill overnight enhances the texture and flavor.
- Use room temperature eggs for a smoother custard.
- Be careful when handling hot caramel and water bath to avoid burns.
