Creamy Caramel Flan
Indulge in the luscious decadence of Creamy Caramel Flan, a classic dessert that combines velvety smooth custard with a rich, golden caramel layer. Made with a blend of sweetened condensed milk, evaporated milk, and whole milk, this flan boasts a luxurious creaminess that melts in your mouth. The secret to its irresistibly silky texture lies in the use of a fine mesh strainer and a gentle water bath, ensuring every bite is flawlessly smooth. Finished with a glossy caramel sauce that seeps over the top when unmolded, this elegant dessert is a showstopper for any occasion. Serve chilled and savor the delicate balance of sweet and creamy in every bite. Perfect for gatherings, holidays, or whenever you crave a touch of indulgence, this traditional flan recipe is sure to become a family favorite!
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Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 397 grams Sweetened condensed milk
- 410 milliliters Evaporated milk
- 240 milliliters Whole milk
- 5 pieces Large eggs
- 1 teaspoon Pure vanilla extract
Directions
Step 1
Preheat your oven to 170°C (325°F).
Step 2
In a medium saucepan, combine sugar and water. Heat over medium heat, swirling the pan gently (do not stir), until the sugar dissolves and turns into a golden amber caramel. This should take about 8–10 minutes.
Step 3
Carefully pour the hot caramel into a 9-inch round cake pan or flan mold, tilting the pan to coat the bottom evenly. Set aside and allow the caramel to harden while you prepare the custard.
Step 4
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract until fully combined and smooth.
Step 5
Place a fine mesh strainer over the caramel-coated pan and pour the custard mixture through the strainer to ensure a silky texture. Discard any lumps left in the strainer.
Step 6
Cover the flan pan tightly with aluminum foil to prevent the top from over-browning during baking.
Step 7
Prepare a water bath by placing the flan pan into a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the flan pan.
Step 8
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Step 9
Remove the flan pan from the water bath and allow it to cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight to fully set.
Step 10
To serve, gently run a knife around the edges of the flan to loosen it. Place a large serving plate over the mold and quickly flip it over to release the flan. Be sure to pour any remaining caramel sauce over the top.
Nutrition Facts
| Serving size | (1596.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2890.2 |
| Total Fat 68.4g | 0% |
| Saturated Fat 34.4g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 1112.2mg | 0% |
| Sodium 1453.0mg | 0% |
| Total Carbohydrate 482.7g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 477.7g | |
| Protein 102.5g | 0% |
| Vitamin D 690.0IU | 0% |
| Calcium 2842.0mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 3641.0mg | 0% |
Source of Calories