Flan Recipe
Ingredients
- ¾ cgranulated sugar
- ¼ cwater
- 14 ozcan sweetened condensed milk
preferably la lechera brand
- 12 ozcan evaporated milk
preferably carnation brand
- 1 ¾ cheavy whipping cream
- 1 ½ tbspvanilla extract
- 5 largeeggs
room temperature
- ¼ tspfine sea salt
- berries to serve
strawberries, raspberries or blueberries, optional for garnish
Directions
- 1
Prep - Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil which you will need for the water bath. Take out a 9-inch by 2-inch round, non-stick cake pan* so it’s ready when the caramel is ready to pour.
- 2
Make the Caramel - In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once you see it start to turn golden then start swirling the pan frequently over the heat until it’s the color of cinnamon, about 1-2 minutes, then remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored.
- 3
Immediately pour melted sugar into your round cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the custard.
- 4
Make the custard - In a blender add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed (to avoid too much foam/bubbles). Strain the mixture through a fine mesh sieve lined with cheesecloth (cheesecloth is optional but helps break up foam) and pour it into the cake pan over the caramel layer.
- 5
Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard (you don’t want to bake your foil into your flan).
- 6
Make the Water Bath - Set the cake pan inside of a large roasting pan then set the roasting pan in your oven (it’s hard to carry the roasting pan after the water is in there). Pour hot water from the kettle into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn’t reach the top of your baking pan or get inside your cake pan.
- 7
Bake at 350 for 70-80 minutes. When it's done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.
- 8
To Serve - Run a knife around the edges of the pan (clean your knife periodically). Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn’t slide out easily, tap the cake pan until you feel it dislodging then lift the cake pan gently off the cake. Garnish with berries if desired and serve spooning extra caramel sauce over each slice.
Flan Recipe
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About this Recipe
Longing for a dessert that perfectly balances rich creaminess with a luscious caramel topping? This Classic Flan recipe delivers that authentic, deeply satisfying experience right in your home kitchen, creating an impressive treat without the fuss of complicated techniques. It’s truly a rewarding dessert to make, and no one has to know just how easy it is!
What makes this Flan recipe truly special is the thoughtful combination of sweetened condensed milk, evaporated milk, and heavy cream. This trio works together to yield an incredibly smooth, velvety custard that sets beautifully. This blend ensures a consistent, melt-in-your-mouth texture beneath a perfect shimmering caramel, promising an unforgettable dessert that feels both luxurious and comforting.
Prepare your palate for a journey of delightful contrasts with this classic Spanish and Latin dessert. You'll savor a rich, sweet custard infused with fragrant vanilla, offering a delicate balance that’s never overly sweet. Its texture is wonderfully smooth, almost silken, crowned by a glossy, slightly bitter caramel that beautifully cuts through the creamy base. Achieving this perfect consistency requires slow cooking and ample refrigeration to fully set, ensuring a decadent and elegant finale to any meal. This is how to make flan that truly shines.
While the core of this Flan recipe is perfect as written, you can easily personalize its presentation. A scattering of fresh berries like strawberries, raspberries, or blueberries adds a vibrant pop of color and a refreshing tart counterpoint to the rich custard. Feel free to mix and match your favorite seasonal berries for a stunning garnish.
This elegant Classic Flan is ideal for special occasions, celebratory dinners, or simply when you desire a truly luxurious dessert. Serve it chilled, garnished with fresh berries, to highlight its beautiful presentation and exquisite flavor profile, making every bite a delight.