Low Sodium Classic Caramel Flan

Indulge in the creamy decadence of this Low Sodium Classic Caramel Flan, a healthier twist on the beloved dessert that doesn’t sacrifice flavor. This silky flan features a rich vanilla-infused custard blanketed in a luscious homemade caramel sauce, all while keeping sodium levels to a minimum with just a pinch of salt. Crafted with simple yet luxurious ingredients like whole milk, heavy cream, and fresh vanilla bean, this recipe combines timeless techniques—like caramelizing sugar and baking in a water bath—for perfect results every time. With its velvety texture and a stunning caramel glaze, this elegant dessert is ideal for dinner parties, holidays, or anytime you want a touch of sophistication. Plus, it’s easy to prepare ahead, allowing the flavors to develop overnight for a flawless presentation.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams Granulated sugar
• 60 ml Water
• 480 ml Whole milk
• 240 ml Heavy cream
• 1 whole Vanilla bean
• 4 whole Large eggs
• 2 whole Egg yolks
• 100 grams Granulated sugar
• 1 pinch Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To prepare the caramel, combine 200 grams of granulated sugar and 60 ml of water in a small saucepan over medium heat. Stir until the sugar dissolves.

Step 3

Increase the heat to high, and cook without stirring until the sugar turns a deep amber color. Remove from heat immediately to prevent burning.

Step 4

Quickly and carefully pour the caramel into a 9-inch round baking pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.

Step 5

In another saucepan, combine 480 ml of whole milk and 240 ml of heavy cream.

Step 6

Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk mixture.

Step 7

Heat the milk mixture over medium heat until it begins to simmer, then remove from heat. Allow the vanilla to steep for about 10 minutes.

Step 8

In a large mixing bowl, whisk together 4 large eggs, 2 egg yolks, and 100 grams of granulated sugar until well combined.

Step 9

Gradually strain and mix the warm milk mixture into the egg mixture, stirring constantly to prevent cooking the eggs. Discard the vanilla bean pod after straining.

Step 10

Stir in a pinch of salt to enhance the flavors.

Step 11

Pour the custard mixture over the cooled, hardened caramel in the baking pan.

Step 12

Place the baking pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking pan to create a water bath.

Step 13

Bake the flan in the preheated oven for about 50 minutes or until the center is set and a bit jiggly.

Step 14

Remove from the oven and carefully lift the baking pan from the water bath. Allow it to cool at room temperature before refrigerating.

Step 15

Chill the flan in the refrigerator for at least 4 hours, or overnight, to fully set.

Step 16

To serve, run a knife around the edges of the flan to loosen it, then place a serving plate over the top of the baking pan and invert quickly to release the flan onto the plate, allowing the caramel to drizzle over the top.

Nutrition Facts

Serving size	(1335.3g)

Amount per serving	% Daily Value*
Calories	2649.8

Total Fat 124.9g	0%
Saturated Fat 66.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1412.4mg	0%
Sodium 706.0mg	0%
Total Carbohydrate 328.8g	0%
Dietary Fiber 0g	0%
Total Sugars 324.6g
Protein 45.6g	0%

Vitamin D 414.4IU	0%
Calcium 771.6mg	0%
Iron 5.0mg	0%
Potassium 1088.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 7.0%

Carbs: 50.2%