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
Scale
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.
