Description
This easy flan recipe delivers a creamy, smooth caramel custard dessert that’s perfect for any occasion. Combining a rich caramel sauce with a silky custard made from eggs, sweetened condensed milk, evaporated milk, and vanilla, this classic Spanish-inspired dessert is baked in a water bath to ensure a delicate texture. After chilling, it offers a luscious sweet treat with a beautiful caramel topping.
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, melt the granulated sugar with the water, swirling gently but not stirring, until the sugar dissolves and turns a golden brown color, about 8-10 minutes. Remove from heat as soon as it reaches a deep amber hue to prevent burning.
- Prepare the Custard Mixture: In a large mixing bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined, ensuring no lumps remain.
- Coat Ramekins with Caramel: Immediately pour the hot caramel sauce into individual ramekins or a single baking dish, tilting them to evenly coat the bottom and partially up the sides. The caramel will harden as it cools.
- Add Custard to Ramekins: Carefully pour the custard mixture over the caramel in each ramekin, filling nearly to the top. Pour gently to avoid creating bubbles on the surface.
- Bake in a Water Bath: Place the filled ramekins into a large baking pan. Add hot water to the pan until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie). Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
Notes
- Use caution when handling hot caramel as it can cause burns.
- Make sure the water bath prevents the custard edges from baking too quickly, keeping it smooth and tender.
- Allow the flan to chill thoroughly for the best texture and easier unmolding.
- If desired, unmold flan onto a plate by running a knife around the edges and inverting.
- Store leftover flan covered in the refrigerator for up to 3 days.
