Flan
A creamy custard dessert topped with caramel, perfect for special occasions or as a sweet indulgence.
Ingredients
For the Caramel
- 3/4 cup granulated sugar
- 1/4 cup water
For the Custard
- 14 oz can sweetened condensed milk preferably La Lechera brand
- 12 oz can evaporated milk preferably Carnation brand
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs room temperature
- 1/4 tsp fine sea salt
- Berries to serve (optional) strawberries, raspberries, or blueberries
Instructions
Preparation
- Preheat the oven to 350°F with a rack in the middle of the oven. Bring a kettle of water to boil for the water bath. Prepare a 9-inch by 2-inch round, non-stick cake pan.
Making the Caramel
- In a medium saucepan, mix sugar and water until dissolved. Boil over medium-high heat without stirring for about 3-5 minutes until it starts to turn golden.
- Swirl the pan until a cinnamon color is achieved, then remove it from the heat.
- Quickly pour the melted sugar into the cake pan, tilting it to cover the bottom.
Making the Custard
- In a blender, combine condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend on low speed for 1 minute.
- Strain the mixture through a fine mesh sieve into the cake pan over the caramel layer.
Baking
- Cover the cake pan with a sheet of foil, ensuring it doesn't touch the custard.
- Place the cake pan inside a large roasting pan. Pour hot water into the roasting pan, filling it halfway up the sides of the cake pan.
- Bake at 350°F for 70-80 minutes. The flan should jiggle slightly in the center when done. If it’s too liquid, bake for an additional 10 minutes.
- Cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set the custard.
Serving
- Run a knife around the edges of the pan. Invert onto a rimmed platter and tap gently if needed. Garnish with berries before serving, if desired.
Notes
Store leftover flan in the refrigerator, covered with plastic wrap. It should stay fresh for up to 3 days. Make sure to use room temperature eggs for better mixing. Strain the custard batter to achieve a super smooth texture. Keep an eye on the caramel to prevent burning. Try adding different flavors to your flan, such as citrus zest or spices like cinnamon for a twist on the classic recipe.