Description
A classic creamy flan recipe featuring a smooth caramel layer and rich custard baked in a water bath for a delicate texture. This no-fuss dessert combines sweetened condensed milk, evaporated milk, and heavy cream with eggs and vanilla, perfect for an elegant finish to any meal.
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
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
To Serve
- Berries to serve (strawberries, raspberries, or blueberries, optional for garnish)
Instructions
- Prep: Preheat your oven to 350˚F and position a rack in the middle. Bring a kettle of water to a boil for the water bath. Have a 9-inch by 2-inch round non-stick cake pan ready for the caramel.
- Make the Caramel: In a medium heavy saucepan, stir together sugar and water over medium-high heat until dissolved. Without stirring, let it boil for 3-5 minutes until it turns golden. Then swirl the pan frequently for 1-2 minutes as it deepens to cinnamon color. Remove from heat and continue swirling for 30 seconds until amber.
- Pour Caramel: Quickly pour the hot caramel into your cake pan, tilting it to evenly coat the bottom before the caramel sets. Be cautious as the pan will be hot. Set aside.
- Make the Custard: In a blender, combine the sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt. Blend on low speed for 1 minute to minimize foam. Strain the mixture through a fine mesh sieve lined with cheesecloth to remove bubbles, then pour over the caramel layer in the pan.
- Cover the Pan: Place a sheet of foil over the cake pan, making sure it does not touch the custard surface to avoid foil sticking during baking.
- Prepare Water Bath: Set the cake pan inside a large roasting pan, then put the roasting pan into the oven. Carefully pour hot boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, ensuring water does not enter the custard pan or reach its rim.
- Bake: Bake at 350˚F for 70-80 minutes. Test doneness by gently shaking the pan; the custard should have a firm jiggle in the center. If too liquid, continue baking another 10 minutes. Once done, remove from oven, uncover, and let cool on a rack to room temperature. Cover and refrigerate for at least 6 hours or overnight to set fully.
- Serve: Run a knife along the edges of the flan pan to loosen. Place a rimmed serving platter on top and invert the pan to release the flan. If needed, gently tap the pan to release. Garnish with fresh berries if desired and serve with extra caramel sauce spooned over each slice.
Notes
- Use room temperature eggs to ensure a smooth custard.
- Be careful when handling hot caramel — it can cause serious burns.
- Do not skip the water bath as it prevents the custard from cracking and ensures even cooking.
- Covering the flan with foil prevents a skin from forming on the custard surface.
- Refrigeration overnight improves texture and flavor for best results.
- Optional garnish with berries adds a fresh contrast to the rich custard and caramel.
