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Perfect Creamy Flan Recipe – Classic Caramel Custard Dessert!

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This classic flan recipe creates a perfectly smooth, creamy caramel custard with a gorgeous homemade caramel sauce. Easy to make with simple ingredients, it’s an elegant make-ahead dessert that’s naturally gluten-free and always impresses!

Ingredients

Scale

For the Caramel:

  • 1 cup granulated sugar
  • ¼ cup water

For the Custard:

  • 5 large eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat oven and prepare water bath: Preheat your oven to 350°F (175°C). Place a kettle of water on to boil for the water bath. Have your 8 or 9-inch round cake pan ready.
  • Make the caramel: In a medium saucepan over medium heat, combine 1 cup sugar and ¼ cup water. Stir gently until the sugar dissolves, then stop stirring. Let the mixture cook undisturbed, swirling the pan occasionally, for 8-12 minutes until it turns a deep amber color (like the color of an old penny). Watch carefully during the last few minutes as it can burn quickly.
  • Coat the pan: Immediately and carefully pour the hot caramel into your round cake pan. Quickly tilt and swirl the pan to coat the bottom and about 1 inch up the sides. The caramel will harden as it cools—this is normal. Set aside.
  • Blend the custard: In a large bowl, whisk the eggs gently until just combined—don’t beat vigorously or you’ll incorporate too much air. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and salt. Whisk gently until completely smooth and combined.
  • Strain the custard: Pour the custard mixture through a fine-mesh strainer into the caramel-lined pan. This removes any egg solids or bubbles for an ultra-smooth texture. Use a spoon to skim off any remaining bubbles on the surface.
  • Prepare the water bath: Place the flan pan inside a larger roasting pan. Carefully pour the hot water from your kettle into the roasting pan (not into the flan!) until it comes about halfway up the sides of the flan pan. This water bath ensures gentle, even cooking.
  • Bake: Cover the roasting pan loosely with aluminum foil. Carefully transfer to the oven and bake for 55-65 minutes. The flan is done when it’s set around the edges but still has a slight jiggle in the center (about a 2-inch circle of wobble). It will continue to set as it cools. A knife inserted near the edge should come out clean.
  • Cool completely: Carefully remove the flan pan from the water bath using oven mitts. Let it cool to room temperature on a wire rack (about 1 hour), then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The flan must be completely cold before unmolding.
  • Unmold and serve: When ready to serve, run a thin knife or offset spatula around the edge of the pan to loosen the flan. Place a serving plate with a rim upside down on top of the pan. Holding both the plate and pan firmly, quickly flip them over together. Give the pan a gentle shake—the flan should release with all that beautiful caramel sauce. If it doesn’t release immediately, let gravity do its work for 30 seconds, or carefully lift one edge of the pan and slide a spoon under to help release it.
  • Serve: Slice with a sharp knife (wiping the blade between cuts for clean slices) and serve each piece with plenty of that gorgeous caramel sauce spooned over top.

Notes

  • Caramel safety: The caramel is extremely hot and will continue to bubble even after you pour it. Handle with care and keep children away during this step.
  • Water bath temperature: Make sure your water is hot (not lukewarm) when you add it to the roasting pan for even cooking.
  • Doneness test: The center should jiggle like soft Jell-O when you gently shake the pan. It will firm up as it cools. Overbaking creates a grainy texture.
  • Make-ahead: Flan actually improves after 24 hours in the refrigerator as the flavors meld and the texture becomes even creamier.
  • Stuck caramel: If caramel hardens in your pan before you can swirl it, briefly place the pan over low heat to re-melt it.
  • Altitude adjustments: At high altitudes, you may need to increase baking time by 10-15 minutes.

Nutrition

Find it online: https://focialy.com/flan-recipe/