This Classic Flan recipe is the epitome of elegance and simplicity, with its smooth, creamy texture, rich caramel topping, and melt-in-your-mouth goodness. Whether you’re a seasoned baker or a beginner, this dessert will impress even the most discerning palates. Perfectly tall, velvety, and bursting with flavor, this flan is a timeless treat that will transport your taste buds to dessert heaven. Let’s create something extraordinary!
Why You’ll Love This Recipe
Velvety Smooth Texture: The custard is silky, creamy, and melts in your mouth.
Rich Caramel Flavor: The golden caramel layer adds a deep, sweet contrast to the delicate custard.
Simple Ingredients: Made with pantry staples like eggs, milk, sugar, and vanilla.
Make-Ahead Friendly: Flan tastes even better the next day, making it perfect for entertaining.
Ingredients You’ll Need
For the Caramel:
1 cup granulated sugar
1/4 cup water
For the Custard:
5 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tsp pure vanilla extract
Pinch of salt
Step-by-Step Instructions
1. Make the Caramel
In a small saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
Once the sugar has dissolved, stop stirring and let the mixture simmer. Watch carefully as it turns amber in color (about 8–10 minutes). Do not stir during this process—swirl the pan gently if needed.
Once the caramel reaches a deep golden brown, immediately pour it into the bottom of a round cake pan (9-inch or similar size). Tilt the pan to evenly coat the bottom. Set aside to cool and harden.
2. Prepare the Custard
Preheat your oven to 350°F (175°C).
In a blender or mixing bowl, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend or whisk until smooth and fully combined.
3. Assemble the Flan
Pour the custard mixture slowly over the hardened caramel in the cake pan.
Place the cake pan inside a larger baking dish or roasting pan. Fill the larger pan with hot water halfway up the sides of the cake pan to create a water bath (bain-marie). This ensures even cooking and prevents curdling.
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