Description
This Perfect Homemade Flan recipe delivers a creamy, luscious caramel custard dessert that is simple to make yet impressive to serve. Featuring a rich caramel topping and a smooth custard base made with eggs, sweetened condensed milk, evaporated milk, and vanilla, it’s a classic treat baked in a water bath for perfect texture.
Ingredients
Scale
For the Caramel
- 1 cup Granulated Sugar (For caramel topping)
For the Custard
- 4 large Eggs (Fresh for best results)
- 1 can (14 oz) Sweetened Condensed Milk (Adds richness and creaminess)
- 1 can (12 oz) Evaporated Milk (Lighter texture compared to cream)
- 1 teaspoon Vanilla Bean or Extract (Use high-quality for best flavor)
- 1 pinch Salt (Enhances overall flavor)
Instructions
- Prepare the Caramel: Melt sugar in a saucepan over medium heat, stirring gently until it turns a golden amber color. Immediately pour the caramel into the flan mold, tilting the mold to evenly coat the bottom. Set aside to harden.
- Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the flan.
- Whisk the Eggs: In a mixing bowl, whisk the eggs thoroughly until blended and smooth.
- Add Milks: Pour sweetened condensed milk and evaporated milk into the eggs while whisking continuously to combine the ingredients evenly.
- Add Flavorings: Stir in vanilla extract or vanilla bean and a pinch of salt to enhance the flavor of the custard mixture.
- Pour Custard Mixture: Carefully pour the custard mixture over the set caramel in the flan mold.
- Prepare Water Bath: Place the flan mold inside a larger baking dish and pour hot water into the outer dish, filling it halfway up the sides of the flan mold to create a bain-marie for even cooking.
- Bake the Flan: Bake in the preheated oven for 50-60 minutes or until the custard is set but still slightly jiggles in the center when shaken gently.
- Cool Down: Remove the flan mold from the water bath and allow it to cool for 30 minutes at room temperature before refrigerating.
- Refrigerate: Chill the flan in the refrigerator for at least 4 hours to fully set and develop flavor.
- Unmold and Serve: Run a knife carefully around the edges of the flan to loosen it, then invert it onto a serving platter. Slice and serve chilled for a refreshing dessert.
Notes
- Use fresh eggs for the best texture and flavor in your flan.
- Be careful not to burn the caramel while melting sugar; remove from heat immediately once amber color is achieved.
- The water bath ensures gentle, even cooking to prevent the custard from cracking.
- Allowing the flan to chill overnight improves texture and enhances flavor.
- If using vanilla bean, scrape the seeds from the pod to infuse richer flavor.
