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Classic Caramel Flan Recipe

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4.3 from 31 reviews

  • Author: Ava
  • Total Time: 1 hour 50 minutes plus overnight chilling
  • Yield: 10 servings

Description

This classic flan recipe delivers a luscious, creamy caramel custard dessert with a smooth texture and rich flavor. Featuring a homemade caramel sauce and a delicate blend of milks, vanilla, and a hint of bourbon, this dessert is baked in a water bath to ensure a silky consistency. Perfect for making ahead, it is chilled overnight to enhance its flavors and served with its decadent caramel sauce.

Ingredients

Caramel

  • ⅔ cup sugar
  • ¼ cup water, divided
  • 2 tablespoons warm tap water

Custard

  • 2 large eggs plus 5 large egg yolks
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • ½ cup whole milk (can substitute half-and-half or 2% milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon bourbon (optional, see notes)
  • ½ teaspoon salt

Instructions

  1. Preheat oven and prepare rack: Adjust an oven rack to the middle position and preheat the oven to 300°F (150°C) to ensure even, gentle baking.
  2. Make the caramel: In a small heavy saucepan, stir together the sugar and ¼ cup water until the sugar is fully moistened. Bring to a boil over medium-high heat; cook without stirring until the sugar begins to turn golden. Gently swirl the pan to cook evenly until the sugar reaches a honey color, then remove from heat and swirl until it turns a reddish-amber color and becomes fragrant (about 15-20 seconds). Carefully add 2 tablespoons of warm water to incorporate the caramel while it bubbles and steams; this should take under 10 minutes total.
  3. Pour caramel into pan: Immediately pour the hot caramel into an 8½ x 4½-inch loaf pan; do not scrape the pan. The caramel will harden but will soften again during baking. Set the loaf pan aside. To clean the saucepan, fill it with water and boil to dissolve hardened caramel.
  4. Prepare custard mixture: In a large bowl, whisk together the eggs and egg yolks until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, bourbon, and salt. Whisk until fully incorporated. Strain the mixture through a fine-mesh sieve into another large bowl to remove any bits of cooked egg for a smooth custard.
  5. Pour custard over caramel and cover: Pour the strained custard mixture over the set caramel in the loaf pan. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the custard during baking.
  6. Set up water bath and bake: Place the loaf pan inside a larger 9×13-inch baking or roasting pan with high sides. Pour hot water into the larger pan until it reaches halfway up the sides of the loaf pan. Bake in the preheated oven for 75 to 90 minutes. Carefully check by pulling back the foil—the custard should be set at the edges but still slightly jiggly in the center. It will finish setting as it cools.
  7. Cool the flan: Remove the loaf pan from the water bath, wipe dry, remove foil, then leave the flan in the water bath for 1 hour to cool gradually.
  8. Chill overnight: Cover the flan tightly with plastic wrap and refrigerate overnight or up to 4 days to fully set and develop flavor.
  9. Unmold and serve: To unmold, run a sharp knife around the edges of the pan. Invert a platter with a raised rim over the pan and flip. If the flan does not release immediately, let it sit inverted for a minute or run the knife around the edges again. Once released, scrape remaining caramel onto the platter. Slice and serve with the caramel sauce spooned over each portion. Store leftovers loosely covered in the refrigerator up to 4 days.
  10. Note on alcohol substitution: To omit bourbon, increase vanilla extract to 1 tablespoon for enhanced flavor.

Notes

  • Prepare this flan at least one day ahead for the best texture and flavor.
  • If not using bourbon, increase vanilla extract to 1 tablespoon to maintain depth of flavor.
  • Use a water bath (bain-marie) during baking to ensure smooth, even cooking and prevent cracking.
  • Be careful when working with hot caramel as it can cause severe burns.
  • Cleaning the caramel pan is easier if you boil water in it immediately after use.
  • Store leftover flan refrigerated, loosely covered, up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Find it online: https://quickandsweetrecipes.com/classic-caramel-flan-recipe/