Description
This Classic Flan recipe features a creamy, smooth custard topped with rich caramel, originating from Spanish and Latin culinary traditions. Made with eggs, sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract, it's baked gently in a water bath for a delicate texture and then chilled to set. The luscious dessert is often garnished with fresh berries, making it both elegant and easy to prepare for any occasion.
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
For Serving
- Berries (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. Prepare a 9-inch by 2-inch round non-stick cake pan for the caramel.
- Make the Caramel: In a medium heavy saucepan, combine the sugar and water and stir until dissolved. Over medium-high heat, bring to a boil without stirring for 3-5 minutes until it begins to turn golden. Swirl the pan frequently until the color reaches cinnamon (about 1-2 minutes). Remove from heat and continue swirling for 30 seconds more until it turns an amber hue. Immediately pour the caramel into the prepared cake pan and tilt to coat the bottom evenly. 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 if available, then pour the custard gently over the caramel in the cake pan.
- Prepare the Water Bath: Cover the cake pan with foil, ensuring the foil does not touch the custard surface. Place the cake pan inside a large roasting pan. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, avoiding any water entering the cake pan.
- Bake: Bake the flan at 350˚F for 70-80 minutes. Check for doneness by gently jiggling; the center should have a firm wobble. If too liquid, bake an additional 10 minutes. Remove from the oven, uncover, and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
- Serve: Run a knife around the edges to loosen the flan. Place a rimmed serving platter over the pan, hold securely, and invert to release the flan. If it doesn’t release easily, gently tap the pan until it loosens. Garnish with berries if desired and spoon some caramel sauce over each slice before serving.
Notes
- Use room temperature eggs to ensure a smooth custard without curdling.
- Carefully handle the hot caramel to avoid burns.
- Straining the custard mixture reduces bubbles, yielding a silkier texture.
- Ensure the foil does not touch the custard to prevent sticking or foil imprint.
- Water bath prevents the custard from cracking and helps it cook evenly.
- Refrigerate the flan long enough to let it fully set for best texture and flavor.
- Optional fresh berries add a pop of color and freshness but can be omitted.
