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
Scale
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 350ËšF, 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 350ËšF 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.
