Classic Flan
Transport your taste buds to the heart of dessert perfection with this irresistibly creamy and silky Classic Flan. This timeless Latin-inspired recipe features a luscious custard base infused with the warm aroma of vanilla, topped with a glistening layer of golden caramel that melts into perfection with every bite. Created using pantry staples like whole milk, heavy cream, and eggs, this dessert strikes the perfect balance of simplicity and decadence. The time-honored technique of baking it in a water bath ensures a velvety-smooth texture, while the dramatic unveiling of the caramel topping adds a wow factor to your presentation. Ideal for an elegant dinner party or a comforting indulgence at home, this flan recipe is a must-try for custard lovers. Serve chilled for the ultimate creamy dessert experience that will leave everyone craving more!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 500 ml Whole milk
- 200 ml Heavy cream
- 3 large Eggs
- 2 Egg yolks
- 2 teaspoons Vanilla extract
- 1 pinch Salt
- 50 ml Water
Instructions
Preheat your oven to 160°C (320°F) and prepare a deep baking dish for the water bath (bain-marie).
In a small saucepan over medium heat, combine 150 grams of granulated sugar with the water. Stir gently to combine, then allow the mixture to cook undisturbed until it turns a deep amber color, about 8–10 minutes. Be careful not to burn the caramel.
Quickly and carefully pour the caramel into the bottom of a round 23 cm (9-inch) flan mold or similar heatproof dish. Swirl the caramel around the bottom of the dish to coat it evenly. Set aside to cool and harden.
In another saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it's warm and small bubbles form around the edge of the pan, but do not let it boil. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, the remaining 50 grams of sugar, vanilla extract, and a pinch of salt until well combined but not overly frothy.
Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to prevent scrambling. Strain the mixture through a fine mesh sieve to ensure a smooth custard.
Pour the custard mixture over the hardened caramel in the prepared flan mold.
Place the flan mold into the deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the flan mold.
Bake the flan in the preheated oven for 45–50 minutes, or until the custard is set but slightly jiggly in the center when gently shaken.
Remove the flan mold from the water bath and allow it to cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, run a knife along the edges of the flan to loosen it. Place a large serving plate over the mold and quickly invert it, allowing the flan to release and the caramel to flow over the top.
Slice and serve chilled. Enjoy your creamy and decadent classic flan!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 37.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 119 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 154 mg | 3% | |
*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.
