This classic flan recipe is the epitome of silky, creamy indulgence. It features a luscious caramel topping paired with a smooth custard base made from sweetened condensed milk, evaporated milk, and whole milk. Perfect for a special occasion or as a sweet treat to end any meal, this dessert is a timeless crowd-pleaser.
Ingredients:
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the flan custard:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon vanilla extract
Directions:
1. Prepare the Caramel:
- In a medium saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and let the sugar dissolve without stirring.
- Once the sugar has melted, allow it to cook, swirling the pan occasionally to ensure even heating. Watch closely as the sugar turns from a light amber to a deep golden caramel. This process will take about 8–10 minutes.
- Be careful not to let the caramel burn. As soon as it reaches the desired color, remove it from the heat immediately.
2. Coat the Molds with Caramel:
- Carefully pour the hot caramel into a round baking dish or distribute evenly among individual ramekins. Work quickly to tilt and swirl the dish/ramekins so the caramel coats the bottom evenly.
- Set the caramel aside to cool and harden, which should take about 5 minutes.
3. Prepare the Flan Custard Mixture:
- In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Whisk until the mixture is smooth and well-blended.
- Add the eggs and vanilla extract to the milk mixture. Whisk gently but thoroughly until fully combined. Avoid whipping air into the custard to ensure a silky texture.
4. Strain for a Silky Custard:
- Place a fine-mesh sieve over a large bowl and pour the flan mixture through the sieve. This step removes any lumps or bubbles, ensuring a perfectly smooth custard.
5. Assemble and Create a Water Bath:
- Preheat your oven to 350°F (175°C).
- Pour the strained custard mixture into the caramel-coated dish or ramekins, filling them evenly.
- Place the dish or ramekins into a large, deep baking pan. Carefully pour hot water into the baking pan, filling it halfway up the sides of the flan molds. This water bath (bain-marie) prevents the custard from cracking and ensures even cooking.
6. Bake the Flan:
- Transfer the baking pan carefully to the preheated oven. Bake for 50–60 minutes for a large flan or 40–45 minutes for individual ramekins. The flan is done when the edges are set but the center still jiggles slightly when gently shaken.
- To check for doneness, insert a toothpick or knife into the center; it should come out clean or with just a few custard bits clinging to it.
7. Cool and Chill:
- Remove the flan from the water bath and let it cool to room temperature. This step is important to help the custard set properly.
- Once cooled, cover the flan with plastic wrap or foil and refrigerate for at least 4 hours or preferably overnight. The longer it chills, the better the flavor and texture.
8. Unmold and Serve:
- To unmold the flan, run a thin knife around the edges of the dish or ramekins to loosen it.
- Place a serving plate or platter on top of the dish, invert it, and give it a gentle shake to release the flan. The caramel will cascade down, creating a glossy sauce over the custard.
- Slice the flan and serve it chilled for the ultimate creamy, caramel dessert experience.
Tips for Success:
- Caramel tip: Be cautious when working with hot caramel as it can cause severe burns. Use a long-handled spoon or heatproof gloves for safety.
- Custard consistency: Avoid overmixing the eggs to prevent air bubbles, which can lead to a porous texture in the flan.
- Water bath care: Ensure the water level in the bain-marie stays consistent during baking by adding more hot water if necessary.
Nutritional Information:
- ⏰ Prep Time: 20 minutes
- ⏰ Cooking Time: 1 hour
- ⏰ Total Time: 1 hour 20 minutes
- 🔥 Calories: ~300 kcal per serving
- 🍽️ Servings: 8