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Classic Caramel Flan Recipe

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4.3 from 27 reviews

This classic Flan recipe is a rich, creamy caramel custard dessert perfect for serving 12 people. It features a smooth custard made from sweetened condensed milk, evaporated milk, heavy cream, eggs, and vanilla, all baked in a caramel-lined pan using a water bath to achieve its signature silky texture. Finished with an optional garnish of fresh berries, this flan is a delightful treat that sets beautifully when chilled overnight.

  • Total Time: 8 hours 30 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Caramel

  • 3/4 cup granulated sugar
  • 1/4 cup water

Custard

  • 14 oz can sweetened condensed milk (preferably La Lechera brand)
  • 12 oz can evaporated milk (preferably Carnation brand)
  • 1 3/4 cups heavy whipping cream
  • 1 1/2 Tbsp vanilla extract (homemade or Mexican vanilla extract)
  • 5 large eggs, room temperature
  • 1/4 tsp fine sea salt

Garnish (Optional)

  • Berries: strawberries, raspberries, or blueberries

Instructions

  1. Preheat Oven and Prepare Equipment: Preheat your oven to 350˚F (175˚C) and position a rack in the middle. Boil water in a kettle for the water bath. Prepare a 9-inch by 2-inch round non-stick cake pan for the caramel.
  2. Make the Caramel: In a medium heavy saucepan, combine sugar and water, stirring until dissolved. Bring to a boil over medium-high heat without stirring for 3-5 minutes until it begins to turn golden. Then swirl the pan frequently until it reaches a cinnamon color, about 1-2 minutes. Remove from heat and continue swirling for 30 seconds as it turns amber-colored. Pour the caramel immediately into the cake pan and tilt to evenly coat the bottom. Be cautious as the pan will be hot. Set aside.
  3. Prepare the Custard Mixture: In a blender, add sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and sea salt. Blend gently on low speed for 1 minute to combine without creating foam. Strain the mixture through a fine mesh sieve lined with cheesecloth (optional) to remove bubbles and pour the custard over the caramel layer in the cake pan.
  4. Cover the Pan: Cover the cake pan loosely with aluminum foil, ensuring the foil does not touch the custard surface to avoid sticking during baking.
  5. Set Up Water Bath: Place the cake pan inside a large roasting pan. Carefully pour the boiling water from the kettle into the roasting pan until it reaches at least halfway up the side of the cake pan but does not reach the top or spill into the custard.
  6. Bake the Flan: Bake in the preheated oven at 350˚F for 70-80 minutes. Check doneness by gently jiggling the pan; the center should have a slight wobble but not be liquid. If too jiggly, bake for an additional 10 minutes. Remove from oven, discard foil, and transfer the cake pan to a cooling rack. Let cool to room temperature.
  7. Chill to Set: Cover the cooled flan with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.
  8. Serve: To serve, run a knife around the edges to loosen. Place a rimmed platter over the cake pan and invert it gently. If the flan sticks, tap the sides lightly until it loosens. Remove the pan, garnish with fresh berries if desired, and spoon additional caramel sauce over slices.

Notes

  • Do not use a springform mold as it will leak and ruin the dessert.
  • Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.
  • Flan can be made ahead and kept refrigerated in the baking pan for up to 3 days. Plate just before serving for best results.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/classic-caramel-flan-recipe/