Description
This classic flan recipe delivers a creamy, smooth caramel custard dessert perfect for any occasion. With a rich caramel topping and velvety texture made from sweetened condensed milk, evaporated milk, and heavy cream, this flan is baked in a water bath to achieve the perfect delicate consistency.
Ingredients
Scale
Caramel
- 3/4 cup granulated sugar
- 1/4 cup water
Custard
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C) and bring water to a boil for the water bath you’ll use to bake the flan gently.
- Make the Caramel: In a saucepan over medium heat, combine 3/4 cup granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then let it cook without stirring until it turns a golden brown caramel color.
- Pour Caramel into Pan: Quickly pour the hot caramel into a non-stick cake pan, tilting and rotating it to coat the bottom evenly before the caramel hardens.
- Prepare Custard Mixture: In a blender or large bowl, combine the sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and fine sea salt. Blend or whisk thoroughly until smooth. For an extra silky texture, strain the mixture through a fine sieve.
- Assemble Flan: Pour the smooth custard mixture over the set caramel in the cake pan.
- Set Up Water Bath: Cover the cake pan tightly with aluminum foil, then place it inside a larger roasting pan. Pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, ensuring the flan cooks evenly and gently.
- Bake the Flan: Bake for 70 to 80 minutes. The center should still jiggle slightly when done, indicating a silky custard texture. Remove from oven and let it cool to room temperature.
- Chill and Serve: Refrigerate the flan for at least six hours or overnight to fully set. To serve, run a knife around the edges to loosen the custard, then invert the flan onto a serving platter so the caramel topping cascades over it.
Notes
- Room temperature eggs blend better and help prevent curdling during baking.
- Using a water bath (bain-marie) ensures gentle, even cooking and prevents the custard from cracking.
- For an ultra-smooth texture, strain the custard mixture before pouring it over the caramel.
- Make sure to pour boiling water carefully around the cake pan to avoid splashing into the custard.
- Refrigerate the flan thoroughly before serving to achieve the best texture and flavor.
