If you have a sweet tooth begging for something silky, rich, and utterly comforting, the Classic Flan Recipe with Caramel Sauce and Berries Recipe is a treasure you need in your kitchen arsenal. This flan is a dreamy custard dessert topped with luscious caramel sauce that beautifully balances sweet and slightly bitter notes, all while the fresh berries add a burst of brightness and color. It’s the ultimate treat to impress your loved ones or to simply indulge yourself after any meal. Let me walk you through everything you need to know about making this irresistible dessert that will quickly become a family favorite.
Ingredients You’ll Need
The magic behind the Classic Flan Recipe with Caramel Sauce and Berries Recipe lies in its simplicity and the thoughtful choice of ingredients. Each one plays a vital role in achieving the perfect creamy texture, the gorgeous caramel gloss, and that delicate hint of vanilla that lingers on your palate.
- Granulated sugar (3/4 cup): The base for our silky caramel sauce that gives flan its signature glaze and flavor.
- Water (1/4 cup): Helps dissolve the sugar evenly when making caramel, ensuring a smooth, amber finish.
- Sweetened condensed milk (14 oz can): Adds irresistible creaminess and sweetness, making the custard luxuriously thick.
- Evaporated milk (12 oz can): Provides a lighter dairy note that balances the condensed milk.
- Heavy whipping cream (1 3/4 cups): Gives the custard a velvety mouthfeel and richness that melts in your mouth.
- Vanilla extract (1 1/2 Tbsp): Infuses the flan with its warm, aromatic essence that enhances every bite.
- Large eggs (5, room temperature): The binding agent that sets the custard to that signature jiggle and delicate texture.
- Fine sea salt (1/4 tsp): Just a pinch to amplify all the sweet flavors while keeping balance.
- Berries (strawberries, raspberries, blueberries – optional): Fresh, vibrant garnishes that add freshness and a pop of color to your flan.
How to Make Classic Flan Recipe with Caramel Sauce and Berries Recipe
Step 1: Prep Everything
Preheat your oven to 350˚F and position a rack in the middle to ensure even baking. Bring a kettle of water to a boil for your water bath later — this step is crucial for the custard to cook gently and evenly without cracking. Pull out your 9-inch by 2-inch round non-stick cake pan, so it’s ready to receive the luscious caramel as soon as it’s ready.
Step 2: Create the Perfect Caramel
Combine sugar and water in a medium heavy saucepan over medium-high heat. Stir just until the sugar dissolves, then let the mixture bubble away without stirring until it begins to turn that beautiful golden hue. Once it reaches a cinnamon color, swirl the pan to evenly cook the caramel to a glowing amber tone. Timing here is everything — remove it from the heat just as the caramel reaches the perfect depth of color to avoid bitterness, continuing to swirl for a smooth finish.
Step 3: Coat Your Cake Pan
Quickly but carefully pour that molten caramel into your round cake pan. Tilt the pan in all directions to coat the bottom evenly before the caramel hardens. Be cautious — the pan will be hot! Set aside your caramel-lined pan while you prepare the custard base.
Step 4: Blend the Custard Base
In a blender, combine sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and sea salt. Blend gently on low speed for about one minute – this creates a smooth custard without incorporating too many bubbles or foam that can mar the texture. For an ultra-silky finish, strain the mixture through a fine-mesh sieve lined with cheesecloth to catch bits of foam and ensure velvet smoothness.
Step 5: Assemble and Cover
Pour the custard mixture slowly over the caramel layer in your cake pan. Cover the pan with foil, being careful not to let the foil touch the custard directly – you want your flan to bake with a tender surface, not a foil impression or skin.
Step 6: Prepare the Water Bath
Place your cake pan inside a larger roasting pan. Then, carefully pour the boiling water into the roasting pan until it reaches halfway up your cake pan’s sides. This gentle bath will keep the temperature steady around the custard while baking, preventing it from curdling or cracking.
Step 7: Bake the Flan
Bake at 350˚F for 70 to 80 minutes. To check if the custard is done, give the pan a slight jolt. The center should have a firm jiggle but not be liquid. If it seems too wobbly, bake for an additional 10 minutes. Once perfect, remove from the oven, uncover, and transfer to a rack to cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least six hours or overnight to let the flan fully set.
Step 8: Unmold and Serve
Run a knife along the edges of the pan to loosen the flan. Place a rimmed platter on top, hold both firmly, and invert the pan to release the flan. If it doesn’t slide out easily, gently tap the cake pan to loosen it. Garnish extravagantly with fresh berries and spoon extra caramel sauce over each slice for an unforgettable presentation and flavor. This is the joyful finale your Classic Flan Recipe with Caramel Sauce and Berries Recipe deserves!
How to Serve Classic Flan Recipe with Caramel Sauce and Berries Recipe
Garnishes
Fresh berries such as strawberries, raspberries, or blueberries bring a welcome tartness that contrasts beautifully with the flan’s creamy sweetness. You can also add a sprig of mint for a fresh burst of flavor and visual appeal. These simple touches elevate the dessert from lovely to stunning in an instant.
Side Dishes
While this flan shines on its own, pairing it with a lightly whipped cream or a small scoop of vanilla bean ice cream makes an amazing complement to the caramel flavors. For those who want a bit more, a small cup of espresso or spiced tea works wonders to round out the dessert experience.
Creative Ways to Present
Try serving the flan in individual ramekins for an elegant, personalized touch at dinner parties. Drizzle caramel sauce artistically on the serving plates, and scatter berries around for a picture-perfect effect. You can even add edible flowers or a dusting of powdered sugar to impress your guests with a touch of finesse.
Make Ahead and Storage
Storing Leftovers
Flan keeps beautifully in the fridge for up to 4 days if you cover it well with plastic wrap or an airtight lid. Its flavors often deepen overnight, making leftovers taste just as lovely, if not better, than freshly made.
Freezing
Although freezing custard desserts can sometimes alter the texture, flan fares well when wrapped tightly in plastic wrap and aluminum foil. Freeze it for up to one month, then thaw overnight in the refrigerator. The texture may change slightly but remains delightfully creamy.
Reheating
Reheat flan gently at room temperature or briefly warm it in the microwave at low power. Avoid overheating to prevent curdling or melting the caramel. Most people prefer it chilled as it’s refreshingly luscious straight from the fridge.
FAQs
Can I use regular milk instead of evaporated milk for this flan?
While you can substitute regular milk, evaporated milk adds a concentrated creaminess and slight caramel note that’s characteristic of traditional flan. Using regular milk might result in a thinner custard and a less rich flavor, so for the best results, stick to evaporated milk.
Why is the water bath necessary when baking flan?
The water bath gently cushions the custard during baking, ensuring even heat distribution and preventing the eggs from scrambling. This method creates the smooth, tender texture that’s essential to a perfect flan.
How do I prevent the caramel from burning?
Watch the caramel closely once it starts changing color. Remove the pan from heat as soon as it reaches a deep amber tone and continue swirling it off the heat to finish cooking evenly. If it gets too dark and smells bitter, it may have burned and will taste unpleasant.
Can I make this flan recipe gluten-free?
Yes! This Classic Flan Recipe with Caramel Sauce and Berries Recipe is naturally gluten-free because it uses no flour or wheat ingredients. Just be sure any garnishes like cookies or whipped toppings you serve alongside are also gluten-free.
What’s the best way to unmold the flan without breaking it?
Loosen the edges carefully with a knife, then invert quickly but gently onto a rimmed platter. If the flan sticks, try tapping the pan rhythmically or running a thin spatula underneath the flan before flipping. Practice makes perfect for this beautiful, delicate dessert.
Final Thoughts
There is truly something magical about a Classic Flan Recipe with Caramel Sauce and Berries Recipe — it’s a simple yet show-stopping dessert that never fails to impress. With its rich caramel layer, creamy custard, and fresh berry brightness, it checks all the boxes for a memorable treat. I wholeheartedly encourage you to dive into making this at home, savor every step, and share the joy and delight it brings to your table. You won’t regret it!
Print
Classic Flan Recipe with Caramel Sauce and Berries Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
This classic Flan recipe delivers a smooth, creamy caramel custard that’s perfect for any occasion. Featuring a rich caramel base and a silky custard infused with vanilla, this decadent dessert is baked in a water bath to achieve the perfect texture. Served chilled and garnished with fresh berries, it’s an elegant treat that melts in your mouth.
Ingredients
Caramel
- 3/4 cup granulated sugar
- 1/4 cup water
Custard
- 14 oz can sweetened condensed milk (preferably La Lechera brand)
- 12 oz can evaporated milk (preferably Carnation brand)
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
To Serve (Optional)
- Berries (strawberries, raspberries or blueberries)
Instructions
- Prep: Preheat the oven to 350˚F, positioning a rack in the middle. Bring a kettle of water to a boil for the water bath. Prepare a 9-inch by 2-inch round non-stick cake pan so it’s ready when the caramel is done.
- Make the Caramel: In a medium heavy saucepan, combine sugar and water. Stir until dissolved, then bring to a boil over medium-high heat without stirring for 3-5 minutes. As the mixture starts to turn golden, swirl the pan frequently until it reaches a cinnamon color (about 1-2 minutes). Remove from heat and continue swirling for 30 seconds until the caramel becomes amber-colored.
- Pour Caramel: Quickly pour the hot caramel into the cake pan, tilting to evenly coat the bottom. Be cautious as the pan will be very hot. Set aside while preparing the custard.
- Make the Custard: In a blender, combine sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and sea salt. Blend on low speed for 1 minute to avoid incorporating too much air. Strain the mixture through a fine mesh sieve lined with cheesecloth (optional) into the caramel-coated cake pan.
- Cover Pan: Cover the cake pan loosely with a sheet of foil, ensuring the foil does not touch the custard surface to prevent sticking.
- Prepare Water Bath: Place the cake pan inside a large roasting pan. Transfer the roasting pan to the oven. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, avoiding spilling into the custard.
- Bake: Bake at 350˚F for 70-80 minutes. Check by gently jolting the pan; the center should have a slight jiggle but not be liquid. If too wobbly, bake an additional 10 minutes. Remove from oven, uncover, and transfer the cake pan to a cooling rack. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
- Serve: Run a knife around the flan edges, cleaning the knife between passes. Place a rimmed serving platter over the cake pan and invert the flan onto the platter. If it sticks, gently tap and loosen before lifting the pan. Garnish with fresh berries if desired and spoon extra caramel sauce over the slices before serving.
Notes
- Use room temperature eggs to ensure a smooth custard texture.
- Swirling the caramel without stirring prevents crystallization for a smooth, amber caramel.
- Straining the custard mixture helps remove bubbles and ensures a silky finish.
- Carefully monitor the water bath level during baking to prevent water from entering the custard.
- Allow the flan to chill thoroughly as it develops flavor and firms up when cooled.
- Use a non-stick cake pan for easier unmolding.
- Optional fresh berries add a colorful, tangy contrast to the sweet flan.
