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Classic Flan Recipe: Creamy Caramel Custard Delight

Flan, also known as caramel custard, is a timeless dessert beloved for its silky-smooth texture and rich caramel flavor.
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Prep Time 20 minutes
Course Dessert
Cuisine International
Servings 8
Calories 320 kcal

Ingredients
  

For the Caramel

  • 1 cup granulated sugar
  • 1/4 cup water

For the Flan

  • 4 large eggs
  • 1 can (14 ounces/400g) sweetened condensed milk
  • 1 can(12 ounces/355ml) evaporated milk
  • 1 tsp pure vanilla extract

Instructions
 

  • Prepare the Caramel:
    In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium-low heat, stirring gently until the sugar dissolves.Once the sugar has dissolved, increase the heat to medium-high and stop stirring. Allow the mixture to boil until it turns a deep amber color. This should take about 5-7 minutes.Immediately pour the caramel into the bottom of a 9-inch (23cm) round flan mold or ovenproof dish. Tilt the mold to ensure the caramel coats the bottom evenly. Let it cool and harden.
  • Preheat the Oven:
    Preheat your oven to 325°F (160°C).
  • Prepare the Flan Mixture:
    In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
  • Strain the Mixture:
    Strain the flan mixture through a fine-mesh sieve or cheesecloth to ensure a smooth texture.
  • Pour the Mixture:
    Carefully pour the flan mixture over the cooled caramel in the mold.
  • Bake in a Water Bath:
    Place the flan mold in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan mold. This creates a water bath, ensuring gentle and even cooking.Cover the entire setup with aluminum foil.
  • Bake:
    Bake in the preheated oven for approximately 50-60 minutes or until the flan is set. To check for doneness, insert a knife or toothpick into the center; it should come out clean when done.
  • Cool and Chill:
    Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow the flavors to meld.
  • Unmold and Serve:
    To unmold, run a knife around the edge of the mold to loosen the flan. Place a serving platter on top and invert the mold. The caramel sauce will flow over the top, creating a beautiful glaze.

Nutrition

Serving: 8gCalories: 320kcalCarbohydrates: 55gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 130mgSodium: 95mgSugar: 54g
Keyword dessert, egg dessert, egg dish, flan
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