Easy Caramel Flan
A simple yet elegant dessert featuring a smooth custard topped with luscious caramel, perfect for any occasion.
Ingredients
For the Caramel
- 1 cup granulated sugar For that luscious caramel layer.
For the Custard
- 4 large eggs They provide the rich custardy base.
- 1 can sweetened condensed milk (14 oz) A must for creaminess and sweetness.
- 1 can evaporated milk (12 oz) Adds a velvety texture.
- 1 tablespoon vanilla extract For a warm, aromatic depth.
- 1 pinch salt To enhance all the flavors.
Instructions
Preparation
- In a medium saucepan, over medium heat, melt the granulated sugar, stirring occasionally, until it turns a deep golden color (about 8-10 minutes). Quickly pour the caramel into a 9-inch round cake pan, swirling it to cover the bottom evenly. Set aside to cool slightly.
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend for 1-2 minutes until smooth and well mixed, then pour the custard over the cooled caramel in the cake pan.
Baking
- Preheat your oven to 350°F (175°C). Place the filled cake pan inside a larger baking dish. Add hot water to the outer dish until it reaches halfway up the sides of the cake pan. Carefully transfer the whole setup to the oven.
- Bake just until the flan is set, about 50 minutes. The edges should be firm, while the center may still jiggle slightly.
Cooling and Serving
- Once done, remove it from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for the best flavor.
- To release the flan, run a knife around the edges, then flip it onto a plate. Let the caramel cascade down like a sweet river!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Flan can also be frozen for up to 2 months. Allow the flan to cool before refrigerating to enhance its flavors.