I absolutely love this flan recipe because it’s the perfect blend of creamy, dreamy textures and rich, indulgent flavors that bring me instant nostalgia and comfort. Plus, making that golden caramel sauce feels like a little victory, and there’s nothing more satisfying than flipping the dish to reveal a glossy masterpiece!
There are few desserts that are more luxurious than Flan Caramel. My version is made using both sweetened condensed milk and evaporated milk, which lend an almost unbelievable richness when balanced with a pinch of salt.
Six large eggs give my flan the perfect custardy consistency, while granulated sugar and vanilla extract provide the sweetness and flavor that one expects from such a delightful dessert.
Ingredients
Provides sweetness; caramelizes to form a rich syrup: Granulated sugar.
Large Eggs: Crucial for binding; contributes to the flan’s creaminess and protein content.
Sweetened condensed milk: Supplies the sweetness and creaminess; lots and lots of sugar.
Evaporated Milk: Supplies deepness and richness; tastes sweeter because it has less sugar than condensed milk.
Extract of vanilla: Deepens flavor with aromatic depth and warmth.
Ingredient Quantities
- 1 cup (200g) granulated sugar
- 6 large eggs
- 14 oz (400g) sweetened condensed milk
- 12 oz (360ml) evaporated milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
1. Set your oven to 350°F (175°C) to preheat. Prepare a large baking dish to receive the water bath and place it in the oven.
2. In a medium saucepan, combine the granulated sugar and water. Place over medium heat and cook, stirring constantly, until the sugar dissolves. Stop stirring and allow the mixture to come to a boil. Swirl the pan occasionally. When the mixture turns a light amber color, reduce the heat to low and continue cooking until the caramel is a deep amber color. Immediately pour the caramel into the bottom of a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
3. In a large mixing bowl, combine the eggs and whisk them until they are well beaten.
4. Place the eggs in a mixing bowl. Add the sweetened condensed milk, the evaporated milk, and the vanilla extract. Beat together until smooth and completely combined.
5. Add a mixture pinch of salt. Stir until the salt is evenly incorporated.
6. The custard mixture should be poured over the caramel that has set in the baking dish.
7. Put the baking dish in the larger prepared baking dish in the oven. Pour hot water into the larger baking dish until it reaches halfway up the sides of the dish holding the flan. This will give the flan a nice, smooth texture.
8. The flan must be baked in the oven for approximately 50–60 minutes or thereabouts, until the center is set and a knife inserted into it comes out clean.
9. Take the flan out of the water bath and let it cool to room temperature. After that, place it in the refrigerator for a minimum of 4 hours or overnight.
10. To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate and let the caramel drizzle over the top. Enjoy!
Equipment Needed
1. Oven
2. Large baking dish (for water bath)
3. Medium saucepan
4. 9-inch round baking dish
5. Large mixing bowl
6. Whisk
7. Knife
8. Serving plate
FAQ
- What is the best way to melt the sugar for caramel?To make caramel, heat the sugar gently in a saucepan over medium-low heat, and stir occasionally until it liquefies and turns golden brown.
- Can I substitute the sweetened condensed milk?For a rich and creamy consistency, sweetened condensed milk is your best bet, but you can try a milk-and-sugar version if you must.
- Do I need a water bath for baking flan?Correct—ensuring even cooking and preventing the custard from cracking is why the flan is baked in a water bath that surrounds it.
- How do I know when the flan is ready?The flan is finished when the edges are set, but the center still jiggles just a little. It will firm up as it cools, but you want it to be slightly soft in the center when you serve it.
- Can this flan be made ahead of time?Without a doubt, the best way to make flan is the day before you intend to serve it; refrigerating it overnight allows the dessert to fully develop its flavors and texture.
- How long does flan need to cool before serving?Refrigerate the flan for at least 4 hours or overnight after letting it cool to room temperature. Serve it chilled.
Substitutions and Variations
Sweetened condensed milk: For a dairy-free alternative, use the same amount of coconut sweetened condensed milk to replace.
Evaporated milk: For a creamier, dairy-free substitute, use an equal measure of coconut milk.
Vanilla extract: To achieve a different flavor profile, you can use almond extract in an equal amount in place of vanilla extract.
Granulated sugar: For a deeper caramel flavor, use the same amount of brown sugar.
Pro Tips
1. Caramel Mastery: When making the caramel, ensure all your equipment is dry. Any moisture can cause the sugar to crystallize. Swirl the pan gently instead of stirring to promote even caramelization without disrupting the crystal structure.
2. Smooth Custard: Strain the egg mixture through a fine sieve before pouring it over the caramel. This will catch any bits of cooked egg and ensure a silky smooth flan texture.
3. Temperature Control: To prevent your flan from cracking, avoid a rapid change in temperature. After taking the flan out of the oven, allow it to cool slowly at room temperature before placing it in the refrigerator.
4. Water Bath Safety: Wrap the bottom of the baking dish with foil to prevent any water from the bath from seeping into your flan. This will help maintain its creamy consistency.
5. Perfect Serving: Before inverting the flan, gently dip the bottom of the baking dish in hot water for a few seconds. This will help loosen the caramel and make for a smooth release onto the serving plate.
Flan Caramel Recipe
My favorite Flan Caramel Recipe
Equipment Needed:
1. Oven
2. Large baking dish (for water bath)
3. Medium saucepan
4. 9-inch round baking dish
5. Large mixing bowl
6. Whisk
7. Knife
8. Serving plate
Ingredients:
- 1 cup (200g) granulated sugar
- 6 large eggs
- 14 oz (400g) sweetened condensed milk
- 12 oz (360ml) evaporated milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions:
1. Set your oven to 350°F (175°C) to preheat. Prepare a large baking dish to receive the water bath and place it in the oven.
2. In a medium saucepan, combine the granulated sugar and water. Place over medium heat and cook, stirring constantly, until the sugar dissolves. Stop stirring and allow the mixture to come to a boil. Swirl the pan occasionally. When the mixture turns a light amber color, reduce the heat to low and continue cooking until the caramel is a deep amber color. Immediately pour the caramel into the bottom of a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
3. In a large mixing bowl, combine the eggs and whisk them until they are well beaten.
4. Place the eggs in a mixing bowl. Add the sweetened condensed milk, the evaporated milk, and the vanilla extract. Beat together until smooth and completely combined.
5. Add a mixture pinch of salt. Stir until the salt is evenly incorporated.
6. The custard mixture should be poured over the caramel that has set in the baking dish.
7. Put the baking dish in the larger prepared baking dish in the oven. Pour hot water into the larger baking dish until it reaches halfway up the sides of the dish holding the flan. This will give the flan a nice, smooth texture.
8. The flan must be baked in the oven for approximately 50–60 minutes or thereabouts, until the center is set and a knife inserted into it comes out clean.
9. Take the flan out of the water bath and let it cool to room temperature. After that, place it in the refrigerator for a minimum of 4 hours or overnight.
10. To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate and let the caramel drizzle over the top. Enjoy!
