Print

Creamy Caramel Flan Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

This classic Flan recipe delivers a luscious, creamy custard topped with a rich caramel sauce. Perfectly baked in a water bath to achieve a smooth, delicate texture, this dessert is an elegant finale for any meal.

Ingredients

Scale

Custard

  • 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

Caramel

  • 1 1/2 cups (300 g) granulated sugar, divided
  • 1/3 cup water

Instructions

  1. Prepare the cream mixture: Preheat oven to 350°F (175°C). In a large bowl or measuring cup, whisk together the heavy cream, whole milk, pure vanilla extract, and a pinch of kosher salt until thoroughly combined.
  2. Make the caramel: In a medium saucepan over medium-high heat, combine 1 cup of granulated sugar and 1/3 cup water. Gently swirl the pot occasionally without stirring to dissolve the sugar evenly. Continue cooking until the mixture turns a deep golden amber color, about 10 to 15 minutes. Use a pastry brush dipped in water to clean the sides of the pan to prevent crystallization and burning.
  3. Coat the pan with caramel: Quickly pour the hot caramel into an 8-inch round cake pan. Tilt and swirl the pan gently to coat the interior evenly with the caramel. Do not worry if the caramel hardens; it will melt back during baking. Then place the cake pan inside a larger, deep baking dish.
  4. Combine custard ingredients: In a large bowl, whisk together the 3 large eggs, 3 large egg yolks, and the remaining 1/2 cup granulated sugar until combined. Gently fold in the cream mixture until just blended. Pour this custard mixture over the caramel in the cake pan. Carefully pour hot water into the larger baking dish until it reaches about halfway up the sides of the cake pan to create a water bath (bain-marie).
  5. Bake the flan: Place the baking dish with the cake pan in the preheated oven. Bake for 50 to 55 minutes, or until the flan is just set but still slightly jiggles in the center when gently shaken. Remove the cake pan from the water bath and transfer it to a wire rack to cool.
  6. Chill the flan: Once cooled to room temperature, refrigerate the flan for at least 2 hours or up to overnight to allow it to fully set and chill.
  7. Serve the flan: When ready to serve, run a small knife or offset spatula carefully around the edges of the flan to loosen it from the pan. If chilled, allow the flan to sit at room temperature for a few minutes before inverting. Place a plate with a shallow rim over the cake pan, flip it to release the flan onto the plate, gently shake to loosen, and carefully remove the cake pan to reveal the caramel topping.

Notes

  • Use a water bath to ensure even gentle cooking for a creamy, smooth texture.
  • Avoid stirring the caramel while cooking to prevent crystallization.
  • Letting the flan chill overnight results in better flavor and texture.
  • Use a small knife to loosen the edges carefully to avoid cracking the custard.
  • If caramel hardens before pouring the custard, it will melt again during baking, so no need to worry.

Keywords: Flan, caramel custard, creamy dessert, Spanish dessert, baked custard, caramel sauce

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