Name: Creamy Caramel Flan Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 3 h 10 min
Cuisine: Spanish
Ingredients: 1 3/4 cups heavy cream; 1 cup whole milk; 1 teaspoon pure vanilla extract; Pinch of kosher salt; 3 large eggs; 3 large egg yolks; 1/2 cup granulated sugar; 1 1/2 cups (300 g) granulated sugar, divided; 1/3 cup water

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Introduction

Flan is a classic creamy custard dessert topped with a rich caramel sauce. This simple yet elegant treat offers a smooth texture and a sweet, buttery flavor that is perfect for any occasion.

A round flan dessert is shown on a white plate, cut into several slices. The flan has two clear layers: a smooth, shiny caramel top layer in deep amber color that covers the entire surface and drips softly onto the plate, and a thicker pale yellow creamy layer underneath with a soft texture. One slice is lifted on a white utensil, showing the even thickness of both layers. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups heavy cream
1 cup whole milk

1 teaspoon pure vanilla extract
Pinch of kosher salt

1 1/2 cups (300 g) granulated sugar, divided
3 large eggs

3 large egg yolks

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl or measuring cup, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of kosher salt until well combined.
Step 2: In a medium saucepan over medium-high heat, combine 1 cup of sugar and 1/3 cup water. Gently swirl the pan occasionally without stirring until the mixture turns a deep golden caramel color, about 10 to 15 minutes. Tip: Use a pastry brush dipped in water to clean the sides of the pan to prevent sugar crystals from forming.

Step 3: Working quickly, pour the hot caramel into an 8-inch round cake pan. Tilt and lift the pan gently to coat the inside evenly with the caramel. Don’t worry if the sugar hardens; it will melt again during baking. Place the cake pan into a large, deep baking dish to prepare for a water bath.
Step 4: In a large bowl, whisk together the eggs, egg yolks, and the remaining 1/2 cup sugar until just combined. Gradually add the cream mixture, stirring gently until integrated. Pour this custard over the caramel in the cake pan.
Step 5: Pour enough hot water into the baking dish to reach halfway up the sides of the cake pan. Bake the flan for 50 to 55 minutes, until it is just set but still slightly jiggles in the center. Remove the cake pan from the water bath and let it cool on a wire rack.

Step 6: Chill the flan in the refrigerator for at least 2 hours or overnight if desired. When ready to serve, run a small knife or offset spatula along the edges to loosen the custard. Let the flan sit at room temperature for a few minutes if refrigerated. Invert the pan onto a shallow-rimmed plate, gently shaking to release the flan, and lift the pan away carefully.

Tips & Variations

For a richer flavor, try substituting half the whole milk with half-and-half or evaporated milk.
To prevent the caramel from hardening too much before baking, work swiftly when pouring and coating the pan.

Add a touch of citrus zest or a splash of coffee to the custard mixture for an interesting twist on the classic flan.
Use a water bath (bain-marie) to ensure gentle, even cooking and avoid curdling.

Storage

Store leftover flan covered in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving or enjoy chilled. Keep covered to prevent the custard from absorbing any fridge odors.

How to Serve

A slice of flan with two distinct layers sits on a white plate with a white marbled surface underneath. The top layer is smooth and shiny, colored a rich caramel brown, while the bottom layer is creamy and pale yellow, slightly thicker than the caramel top. The caramel sauce has pooled around the base of the flan, creating a glossy golden orange border on the plate. A silver fork is gently pressing into the caramel layer near the pointed edge of the slice, showing a soft texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the flan is done baking?

The flan is done when the edges are set and the center still has a slight jiggle when you gently shake the pan. It will firm up completely as it cools.

Can I make flan ahead of time?

Yes, flan actually tastes better after chilling for several hours or overnight. This allows the flavors to meld and the texture to become perfectly smooth.