Indulge in the rich and velvety taste of classic caramel flan, a beloved dessert that combines a luscious custard base with a decadent caramel topping. This timeless treat, often enjoyed at celebrations and special occasions, offers a perfect balance of sweetness and creaminess, making it an irresistible favorite. Follow this easy-to-make recipe to create a delightful dessert that will impress your family and friends.
Ingredients
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Custard:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon vanilla extract
Instructions
Making the Caramel:
- Prepare the Caramel: In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let the mixture simmer. Swirl the pan occasionally until the sugar turns a deep amber color, about 10-12 minutes.
- Pour the Caramel: Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Be careful, as the caramel will be extremely hot. Set aside to cool and harden.
Preparing the Custard:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Blend the Custard Ingredients: In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract. Whisk until smooth and fully blended.
- Strain the Mixture: For an extra smooth custard, pour the mixture through a fine mesh sieve into a large bowl to remove any egg solids.
- Pour into the Pan: Pour the strained custard mixture over the hardened caramel in the cake pan.
Baking the Flan:
- Prepare a Water Bath: Place the cake pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. This water bath will ensure gentle and even cooking.
- Bake the Flan: Carefully transfer the baking dish to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
- Cool the Flan: Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.
Serving the Flan:
- Unmold the Flan: Run a knife around the edges of the flan to loosen it. Place a serving plate on top of the cake pan and quickly invert it. Gently lift off the cake pan to release the flan and allow the caramel to drizzle over the top.
- Serve and Enjoy: Slice the flan into wedges and serve chilled. Enjoy the creamy, caramel-topped goodness of this classic dessert.
Tips for Success:
- Patience with Caramel: Be patient while making the caramel; avoid stirring once the sugar has dissolved to prevent crystallization.
- Smooth Custard: Straining the custard mixture ensures a silky texture, free of lumps or egg solids.
- Even Baking: The water bath is crucial for even baking, preventing the custard from curdling or cracking.
Savor every bite of this classic caramel flan, a dessert that promises to delight with its smooth, creamy texture and rich caramel flavor. Perfect for any occasion, this recipe is sure to become a cherished favorite in your culinary repertoire.