Creamy Caramel Flan
Indulge in the luscious decadence of Creamy Caramel Flan, a classic dessert that combines velvety smooth custard with a rich, golden caramel layer. Made with a blend of sweetened condensed milk, evaporated milk, and whole milk, this flan boasts a luxurious creaminess that melts in your mouth. The secret to its irresistibly silky texture lies in the use of a fine mesh strainer and a gentle water bath, ensuring every bite is flawlessly smooth. Finished with a glossy caramel sauce that seeps over the top when unmolded, this elegant dessert is a showstopper for any occasion. Serve chilled and savor the delicate balance of sweet and creamy in every bite. Perfect for gatherings, holidays, or whenever you crave a touch of indulgence, this traditional flan recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 397 grams Sweetened condensed milk
- 410 milliliters Evaporated milk
- 240 milliliters Whole milk
- 5 pieces Large eggs
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 170°C (325°F).
In a medium saucepan, combine sugar and water. Heat over medium heat, swirling the pan gently (do not stir), until the sugar dissolves and turns into a golden amber caramel. This should take about 8–10 minutes.
Carefully pour the hot caramel into a 9-inch round cake pan or flan mold, tilting the pan to coat the bottom evenly. Set aside and allow the caramel to harden while you prepare the custard.
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract until fully combined and smooth.
Place a fine mesh strainer over the caramel-coated pan and pour the custard mixture through the strainer to ensure a silky texture. Discard any lumps left in the strainer.
Cover the flan pan tightly with aluminum foil to prevent the top from over-browning during baking.
Prepare a water bath by placing the flan pan into a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the flan pan.
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan pan from the water bath and allow it to cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight to fully set.
To serve, gently run a knife around the edges of the flan to loosen it. Place a large serving plate over the mold and quickly flip it over to release the flan. Be sure to pour any remaining caramel sauce over the top.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 482.7 g | 176% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 477.7 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 2842 mg | 219% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3641 mg | 77% | |
*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.
