Description
This Creamy Caramel Flan is a classic Latin dessert featuring a smooth, luscious custard topped with rich caramel. Baked in a water bath for perfect texture, this flan combines sweetened condensed milk, evaporated milk, and eggs with a delicate caramel sauce, making it an irresistible treat for any occasion.
Ingredients
Scale
Caramel
- 1 cup sugar (for caramel)
Custard
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the flan evenly.
- Make Caramel: In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a smooth golden caramel. Quickly pour the hot caramel into the bottom of a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to harden.
- Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth and well combined, ensuring a creamy texture for the flan.
- Assemble: Pour the custard mixture over the set caramel layer in the baking dish carefully to avoid disturbing the caramel.
- Prepare Water Bath: Place the baking dish inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan baking dish, creating a water bath which helps cook the flan gently and evenly.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Remove the flan from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow it to fully set and enhance the flavors.
- Serve: Run a knife around the edges of the flan to loosen it from the dish. Invert the flan onto a serving plate to release the caramel topping over the custard, then slice and enjoy.
Notes
- Be careful when handling hot caramel as it can cause burns.
- Using a water bath prevents the flan from cracking and ensures a creamy texture.
- For the best flavor and texture, refrigerate the flan overnight.
- You can use a larger or smaller baking dish; adjust baking time accordingly.
- If the caramel hardens before pouring, gently reheat it to liquefy again.
