Classic Caramel Flan
Indulge in the smooth, creamy decadence of this **Classic Caramel Flan**, a timeless dessert that combines a luscious custard base with a rich, golden caramel topping. Made with a blend of **sweetened condensed milk, evaporated milk, and whole milk**, this dessert achieves the perfect balance of sweetness and creaminess. The recipe's impressive presentation comes from the signature caramel layer, which is created by melting granulated sugar to a deep amber hue, adding a layer of elegance to every slice. Baked in a gentle water bath to ensure a silky texture, this flan is a guaranteed crowd-pleaser. With simple preparation steps and minimal ingredients, it’s an ideal dessert for holidays, dinner parties, or any occasion where you want to wow your guests. Serve it chilled for the ultimate melt-in-your-mouth experience. **Caramel custard recipe**, **classic flan**, and **traditional flan dessert** enthusiasts will savor each bite of this elegant masterpiece!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.25 cup water
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1.5 cups whole milk
- 1 tablespoon vanilla extract
- 6 large eggs
Instructions
Preheat your oven to 350°F (175°C).
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar is completely dissolved.
Stop stirring and allow the sugar to caramelize. Watch carefully until it turns a deep amber color. This should take about 10 minutes.
Immediately pour the caramel into a 9-inch round baking dish, swirling to evenly coat the bottom of the dish with the caramel. Set aside to cool.
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Stir until well-blended.
Add the vanilla extract to the milk mixture and stir to incorporate.
In a separate bowl, lightly beat the eggs. Gradually whisk the beaten eggs into the milk mixture until fully blended.
Pour the egg-milk mixture over the cooled caramel in the baking dish.
Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish to create a water bath.
Carefully transfer the roasting pan to the preheated oven.
Bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and allow it to cool to room temperature.
Once cooled, refrigerate the flan for at least 4 hours or overnight.
To serve, run a knife gently around the edges of the flan to loosen it. Invert a serving plate over the dish, and flip to release the flan. The caramel sauce will flow over the top.
Slice and serve chilled.
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 451.8 g | 164% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 446.5 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 2041 mg | 157% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
