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Creamy Caramel Flan Recipe: Easy & Irresistible Dessert

Indulge in the smooth, velvety goodness of this classic Caramel Flan recipe. This easy-to-follow dessert is made with simple ingredients and results in a rich, creamy flan with a golden, perfectly caramelized top. Whether you're serving it for a special occasion or a weeknight treat, this flan will satisfy your sweet cravings. Learn how to make this irresistible dessert with step-by-step instructions and tips for the perfect caramel flan every time!

Treat yourself to this creamy, caramel flan, made with simple ingredients for a rich and indulgent dessert. Perfect for any occasion, this easy recipe ensures a velvety texture and golden caramel every time!

Servings: 4 - Prep: 20 min - Cook: 45 min - Total: 1 hour 5 minutes

Ingredients

  • 500 ml whole milk

  • 80 g sugar

  • 3 eggs

  • 2 egg yolks

  • 2 tbsp vanilla extract

caramel

  • 150g sugar

  • 3 tbsp water

Instructions:

Step 1: Make the Caramel

  1. In a small saucepan, add 150 g sugar and 3 tbsp water.

  2. Heat over medium heat without stirring until the sugar dissolves and turns a golden amber colour.

  3. Quickly pour the caramel into a round or rectangular baking dish, tilting it to coat the bottom evenly. Set aside to cool.

Step 2: Prepare the Flan Custard

  1. Whisk together the eggs, egg yolks, and sugar in a mixing bowl until well combined.

  2. Warm the milk in a saucepan over low heat add the vanilla extract and just warm to the touch (do not boil).

  3. Gradually add the warm milk to the egg mixture while whisking continuously to avoid curdling.

  4. Important – skim off any foam with a spoon (too much foam creates an uneven texture)

Step 3: Assemble and Bake

  1. Pour the custard mixture over the hardened caramel in the baking dish.

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

  3. Bake in a preheated oven at 170°C (340°F) or 150°C (302°F) in a fan oven for 40-45 minutes, or until the flan is set but still slightly wobbly in the centre.

Step 4: Cool and Unmould

  1. Remove the flan from the water bath and let it cool to room temperature.

  2. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

  3. To unmould, run a knife around the edges of the flan, place a plate on top of the dish, and invert it. The caramel will flow over the flan.

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