Description
This easy flan recipe is a classic, creamy caramel custard dessert that combines rich sweetened condensed milk and evaporated milk with eggs and vanilla, baked to silky perfection in a water bath and topped with luscious caramel sauce. Perfect for a crowd, this delicate treat offers a smooth texture and a deep caramel flavor that melts in your mouth.
Ingredients
Scale
Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup water
Custard
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Make the caramel sauce: In a medium saucepan over medium heat, slowly melt the granulated sugar along with the water until it turns a golden brown color, stirring gently to avoid burning. This caramel will coat the base of your flan mold.
- Prepare the custard mixture: In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is smooth and well combined.
- Coat the ramekins: Pour the hot caramel sauce into individual ramekins or a large baking dish, tilting each one to evenly coat the bottom with the caramel before it hardens.
- Add the custard: Carefully pour the custard mixture over the caramel in the ramekins or dish, trying to avoid creating bubbles in the custard.
- Bake in a water bath: Place the ramekins or baking dish into a larger pan with hot water reaching halfway up their sides. Bake at 350°F (175°C) for 50 to 60 minutes, or until the custard is just set but still slightly jiggly in the center.
- Chill before serving: Allow the flan to cool to room temperature, then refrigerate it for at least 4 hours to fully set and enhance the flavors. Serve chilled, unmolded, to enjoy the smooth caramel custard.
Notes
- Ensure the caramel does not burn; it should be a deep amber color without bitterness.
- Use a water bath (bain-marie) to prevent the custard from cracking and to cook it evenly.
- Allow flan to chill thoroughly for best texture and flavor.
- To unmold, run a knife around the edges and invert onto a plate carefully.
- Flan can be made a day ahead and stored in the refrigerator.
