Description
Classic Caramel Flan is a smooth and creamy custard topped with a rich, golden caramel sauce. This traditional Latin American and Spanish dessert is simple to make and perfect for any occasion. It’s lightly sweetened, with a delicate vanilla flavor and a luscious texture that melts in your mouth!
Ingredients
Units
Scale
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Flan:
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
Instructions
-
Make the Caramel:
- In a small saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar melts and turns a deep amber color, about 8-10 minutes.
- Quickly pour the caramel into a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool.
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Prepare the Flan Mixture:
- Preheat your oven to 350°F (175°C).
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
- Pour the flan mixture over the cooled caramel in the baking dish.
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Bake the Flan:
- Place the flan dish inside a larger baking pan. Add hot water to the outer pan until it reaches halfway up the sides of the flan dish (this creates a water bath).
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
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Cool and Serve:
- Remove from the oven and let the flan cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert it onto a plate so the caramel drizzles over the top.
Notes
- For a smoother texture, strain the flan mixture through a fine-mesh sieve before pouring it into the baking dish.
- You can make the flan up to 2 days in advance; it tastes even better after chilling overnight.