If you’re craving a dessert that feels like a warm hug from your kitchen, then the Classic Caramel Flan Recipe is just what you need. This silky smooth, custardy delight topped with luscious, golden caramel is timeless for good reason. Each bite melts with that perfect balance of sweetness and creaminess, making it an absolute crowd-pleaser whether for a family dinner or a special occasion. It’s truly a dessert that feels both elegant and lovingly homemade.
Ingredients You’ll Need
For this wonderful Classic Caramel Flan Recipe, you only need a handful of simple, straightforward ingredients. Each one plays its part beautifully: from the creamy richness of the milks and eggs to the deep, nutty notes of caramelized sugar, everything comes together to create that unforgettable texture and flavor.
- 3/4 cup granulated sugar: This is the star of the caramel, providing that irresistible golden sweetness and slight bitterness when cooked just right.
- 1/4 cup water: Helps dissolve the sugar evenly for smooth caramel.
- 14 oz can sweetened condensed milk: Adds creaminess and sweetness, contributing to the flan’s custard depth.
- 12 oz can evaporated milk: Gives a velvety texture without extra sweetness, balancing richness.
- 1 3/4 cups heavy whipping cream: Boosts the creaminess and luscious mouthfeel of the flan custard.
- 1 1/2 tablespoons vanilla extract: Provides a warm, fragrant aroma that rounds out the dessert’s flavor.
- 5 large eggs (room temperature): The eggs are critical for setting the custard to that perfect soft, jiggle-soft consistency.
- 1/4 teaspoon fine sea salt: Just a pinch to enhance all the flavors and balance sweetness.
How to Make Classic Caramel Flan Recipe
Step 1: Prepare Your Oven and Water Bath
Start by preheating your oven to 350 degrees Fahrenheit to make sure it’s nice and steady when your flan goes in. Meanwhile, boil water for the water bath—this step is key for gentle, even baking, helping your flan cook slowly without curdling.
Step 2: Make the Caramel
In a saucepan, combine the sugar and water over medium heat, stirring just enough to dissolve the sugar. Then, let the mixture cook undisturbed until it turns a beautiful golden brown. Watch carefully because caramel can go from perfect to burnt very quickly!
Step 3: Coat the Pan with Caramel
Quickly pour the hot caramel into your non-stick cake pan. Tilt and swirl the pan gently so the caramel coats the bottom evenly before it hardens. This caramel layer will become the gooey, shiny topping to your flan after baking.
Step 4: Blend the Custard
In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and sea salt. Blend until smooth and homogenous. For an extra silky texture, you can strain the mixture through a fine sieve.
Step 5: Pour the Custard over the Caramel
Gently pour the custard mixture over the set caramel layer in your pan. Pour slowly to avoid disturbing the caramel too much, ensuring a smooth finish.
Step 6: Bake in the Water Bath
Cover the pan tightly with foil to prevent a crust from forming on top. Place it inside a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of your flan pan. This gentle steaming environment will bake your flan to perfection without cracking.
Step 7: Baking Time
Bake for 70 to 80 minutes. The flan is ready when it’s set but still has a slight jiggle in the center—think of it as softly bouncing custard that’s creamy and softly firm.
Step 8: Cool and Chill
Once baked, remove the flan from the water bath and let it cool to room temperature. Then, refrigerate it uncovered for at least six hours, or overnight, to allow the flavors to deepen and the texture to become fully luscious.
Step 9: Serve with Style
Run a knife gently around the edges of the pan to loosen the flan. Place a serving plate over the pan and invert swiftly to release the flan, carrying all that glossy caramel perfectly on top.
How to Serve Classic Caramel Flan Recipe
Garnishes
Keep it simple and elegant with a sprinkle of freshly grated orange zest or a few plump fresh berries to add a vibrant contrast to the smooth caramel custard. A dollop of whipped cream can also boost the creamy delight.
Side Dishes
This flan pairs beautifully with light sides like a crisp fruit salad or a cup of rich espresso for a complete dessert experience that balances sweetness and freshness effortlessly.
Creative Ways to Present
For special occasions, try serving individual flan portions in ramekins topped with edible flowers or a drizzle of chocolate sauce for a stunning twist on the Classic Caramel Flan Recipe. Layering caramelized nuts on top can add a wonderful crunch and texture variation.
Make Ahead and Storage
Storing Leftovers
The flan keeps wonderfully in the fridge, covered tightly with plastic wrap or stored in an airtight container for up to 4 days. This allows the flavors to meld even more, sometimes tasting better the next day!
Freezing
While you can freeze flan, it’s best to do so only if necessary. Wrap it well in plastic wrap and foil, and freeze for up to one month. When thawing, avoid rushing—thaw gently in the fridge overnight to prevent texture changes.
Reheating
Flan is usually best enjoyed chilled, but if you prefer it slightly warm, place it in a warm (not hot) oven for a few minutes. Avoid microwave reheating as it can cause uneven texture and curdling.
FAQs
Can I make the caramel ahead of time?
Yes, you can make the caramel a day ahead and store it in the pan covered with plastic wrap. Just make sure to pour the custard over it within 24 hours to ensure the best texture.
What can I use as a substitute for heavy cream?
You can substitute heavy cream with whole milk plus a tablespoon of melted butter to maintain richness, but the flan may be slightly less creamy and dense.
Why does my flan have bubbles? How do I prevent them?
Bubbles usually come from blending the eggs too vigorously. To avoid this, gently whisk the custard ingredients or blend briefly, and strain the mixture to remove any bubbles before pouring into the pan.
Is it necessary to use a water bath?
Absolutely! The water bath ensures gentle, even cooking which prevents the custard from curdling and helps achieve the smooth, creamy texture that defines a classic flan.
How do I tell when the flan is done baking?
The flan is ready when it’s mostly set but still jiggles slightly in the center when gently shaken. Overbaking leads to a grainy texture, so keep an eye on it close to the end of baking time.
Final Thoughts
Trying out this Classic Caramel Flan Recipe is like inviting a beloved tradition into your home. It’s a recipe that brings comforting textures and rich flavors together in a way that feels both special and attainable. I promise, once you make this flan, it will become one of your favorite desserts to share — sweet, silky, and simply unforgettable.
Print
Classic Caramel Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes plus 6 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
This classic flan recipe features a creamy caramel custard baked in a water bath to ensure a smooth, delicate texture. Combining sweetened condensed milk, evaporated milk, and heavy cream with a rich caramel base, this dessert is a perfect balance of sweetness and creaminess, ideal for any occasion.
Ingredients
For the Caramel
- 3/4 cup granulated sugar
- 1/4 cup water
For the Custard
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Meanwhile, bring water to a boil to prepare for the water bath that will gently cook the flan.
- Make the Caramel: In a medium saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves, then allow it to cook without stirring until it turns a golden brown color, forming a rich caramel.
- Pour Caramel into Pan: Quickly pour the hot caramel into a non-stick cake pan. Tilt the pan to evenly spread the caramel across the bottom before it hardens.
- Prepare Custard Mixture: In a blender or mixing bowl, combine sweetened condensed milk, evaporated milk, heavy whipping cream, vanilla extract, eggs, and sea salt. Blend until the mixture is smooth. For extra smoothness, strain the mixture through a fine sieve if desired.
- Pour Custard Over Caramel: Carefully pour the custard mixture over the set caramel layer in the cake pan.
- Set Up Water Bath and Cover: Cover the cake pan tightly with aluminum foil. Place it inside a larger roasting pan. Pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, ensuring even and gentle cooking.
- Bake the Flan: Bake in the preheated oven for 70 to 80 minutes, or until the custard is set but still slightly jiggly in the center. This ensures a creamy texture after cooling.
- Cool and Chill: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate for at least six hours or overnight to fully set and develop flavor.
- Serve the Flan: Run a knife around the edges of the pan to loosen the flan. Place a serving plate on top and invert the pan to release the flan with the caramel sauce cascading over it. Slice and serve chilled.
Notes
- Use room temperature eggs to prevent curdling and ensure a smooth custard.
- Straining the custard mixture before baking results in an extra smooth texture.
- Be careful when handling hot caramel to avoid burns.
- Ensure the water bath is halfway up the sides of the cake pan for even cooking.
- The flan can be made a day ahead to deepen flavors and ease serving on the day of your event.
