This caramel flan is a traditional dessert that combines a rich custard base with a luscious caramel topping. It’s a dessert that I’ve perfected over time, and now I’m excited to share the recipe with you. Whether you’re a seasoned baker or a beginner, this flan is sure to impress your family and friends.
Ingredients
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the flan:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 5 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Caramel:
- Start by making the caramel. In a medium saucepan over medium heat, combine the granulated sugar and water.
- Stir constantly until the sugar dissolves and the mixture begins to boil.
- Once it starts boiling, stop stirring and let it continue to cook until it turns a deep amber color.
- Carefully pour the caramel into a flan mold or a baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
- Prepare the Flan Mixture:
- In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
- Use a whisk or an electric mixer to blend the ingredients until smooth and well combined.
- Pour the flan mixture over the hardened caramel in the mold.
- Bake the Flan:
- Preheat your oven to 350°F (175°C).
- Place the flan mold in a larger baking dish and create a water bath by filling the larger dish with hot water until it reaches halfway up the sides of the flan mold.
- Carefully transfer the water bath to the preheated oven and bake for about 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- Cool and Serve:
- Remove the flan from the water bath and let it cool to room temperature.
- Once cooled, refrigerate the flan for at least 4 hours, or overnight, to allow it to set completely.
- To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate so the caramel is on top.
Cooking Tips
- Caramel Caution: Be very careful when making the caramel. Sugar burns quickly and can cause serious burns if it comes into contact with your skin. Keep a close eye on it as it changes color.
- Smooth Flan: For an extra smooth flan, you can strain the flan mixture through a fine-mesh sieve before pouring it into the caramel-coated mold.
- Water Bath: The water bath is essential for even cooking and preventing the flan from cracking. Make sure to add enough hot water to the larger baking dish.
Variations
- Coconut Flan: Add 1/2 cup of shredded coconut to the flan mixture for a tropical twist.
- Coffee Flan: Replace the vanilla extract with 1 tablespoon of instant coffee dissolved in 1 tablespoon of hot water for a rich coffee flavor.
- Chocolate Flan: Add 1/4 cup of cocoa powder to the flan mixture for a decadent chocolate version.
This caramel flan is a delightful dessert that is sure to become a favorite in your home. The combination of creamy custard and rich caramel is simply irresistible. Plus, it’s a versatile recipe that you can easily customize to suit your taste. Enjoy making and sharing this classic dessert with your loved ones!
FAQ Section
Can I make this flan ahead of time?
Yes, flan is a great make-ahead dessert. It needs to be refrigerated for at least 4 hours, but it can be made a day or two in advance.
Can I use a different type of milk?
For the best texture and flavor, it’s recommended to use sweetened condensed milk and evaporated milk. However, you can substitute with whole milk or half-and-half if needed, but the texture might be slightly different.
How do I store leftover flan?
Store leftover flan in an airtight container in the refrigerator for up to 4 days.
Can I freeze flan?
Freezing flan is not recommended as it can affect the texture. It’s best enjoyed fresh or within a few days of making.
What if my caramel hardens before I pour the flan mixture?
Don’t worry if the caramel hardens. It will liquefy again when you bake the flan.
How can I tell when the flan is done baking?
The flan is done when it’s set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
Can I use a different type of mold?
Yes, you can use any heatproof mold or baking dish. Just ensure it’s deep enough to hold the flan mixture.
Can I add flavorings to the flan?
Absolutely! You can add different extracts, spices, or even liqueurs to the flan mixture to customize the flavor.
Why did my flan crack?
Cracks can occur if the flan is overbaked or if the water bath doesn’t provide even heat. Make sure to follow the baking instructions carefully and use a water bath.
Can I make mini flans?
Yes, you can make individual flans using ramekins. Just adjust the baking time accordingly, checking for doneness after about 30-35 minutes.
