Classic Caramel Flan Recipe: Ingredients and Preparation

This image showcases a smooth and creamy caramel flan, also known as crème caramel, a popular dessert that is both rich and light. With a luscious layer of caramel sauce on top and a silky custard underneath, this dessert is a crowd-pleaser. Let’s dive into the ingredients and preparation method for making this delectable treat.

Ingredients:

For the Caramel:

1 cup granulated sugar

¼ cup water

For the Custard:

4 large eggs

1 can sweetened condensed milk (14 oz)

1 can evaporated milk (12 oz)

1 teaspoon vanilla extract

Pinch of salt

Preparation Steps:

Prepare the Caramel:

In a medium saucepan, add 1 cup of sugar and ¼ cup of water. Stir gently to combine.

Place the saucepan over medium heat and let the sugar dissolve, swirling the pan occasionally. Do not stir with a spoon, as this can cause crystallization.

Continue cooking until the sugar turns a deep amber color (about 8-10 minutes). Be careful not to burn it.

Immediately pour the caramel into the bottom of a flan mold or a round baking dish (about 8-9 inches in diameter), tilting the mold to evenly coat the bottom with the caramel. Set aside to cool and harden.

Prepare the Custard:

In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until fully combined and smooth.

Strain the mixture through a fine sieve to remove any egg solids for a smoother texture.

Assemble and Bake:

Preheat your oven to 350°F (175°C).

Pour the custard mixture over the hardened caramel in the flan mold.

Place the flan mold inside a larger baking dish and fill the outer dish with hot water, creating a water bath (bain-marie). This will help the custard cook evenly and gently.

Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. You can test by inserting a knife or toothpick into the center—if it comes out clean, the flan is ready.

Cool and Unmold:

Once the flan is baked, remove the flan mold from the water bath and let it cool to room temperature.

Refrigerate the flan for at least 4 hours or overnight to allow it to fully set and develop its flavors.

To unmold, run a knife around the edges of the flan. Place a plate on top of the mold and carefully flip it over to release the flan onto the plate. The caramel sauce will flow over the top, creating a beautiful glaze.

Serve:

Slice the flan into wedges and serve chilled. Enjoy the contrast of the creamy custard with the rich caramel topping.

Final Tips:

Watch the Caramel: Caramel can go from perfect to burnt very quickly, so keep an eye on it as it cooks.

Custard Texture: For a smooth texture, make sure to strain the custard mixture before pouring it into the mold.

Serving: Flan can be served with fresh berries, whipped cream, or simply on its own for a delightful dessert.

This classic caramel flan is a timeless dessert that is easy to make yet incredibly impressive. The silky custard and rich caramel sauce create a perfect balance of sweetness and texture, making it a great choice for any special occasion or a sweet end to a meal.