Flan Clasico
Indulge in the silky, caramel-kissed perfection of Flan Clásico, a timeless dessert that brings authentic Latin flavors right to your table. Crafted with a velvety blend of sweetened condensed milk, evaporated milk, and fragrant vanilla, this custard-based treat is baked to creamy indulgence in a bain-marie for a luxurious texture. The process begins with a golden, homemade caramel that crowns the flan with its signature sweetness, descending beautifully over each slice when inverted. Perfectly balanced between rich and light, this classic flan recipe is ideal for special occasions or a simple yet elegant dessert after dinner. With just 20 minutes of hands-on prep time and a chill in the fridge to fully set, this six-serving masterpiece is as delightful to make as it is to enjoy. Serve it chilled with its golden caramel topping for a showstopping finale to any meal! Keywords: Flan Clásico, classic flan recipe, custard dessert, Latin dessert, caramel topping, traditional flan.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 4 large eggs
- 400 grams sweetened condensed milk
- 360 ml evaporated milk
- 1 teaspoon vanilla extract
- 60 ml water
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan, combine the sugar and water for the caramel. Heat over medium heat, stirring gently until the sugar dissolves completely.
Allow the sugar to caramelize without stirring further, swirling the pan occasionally, until it turns a deep golden-brown color (about 8-10 minutes). Be careful not to let it burn.
Immediately pour the caramel into the bottom of a round 9-inch (23 cm) flan mold or baking dish, tilting it to coat the bottom evenly. Set aside to cool and harden.
In a mixing bowl, whisk the eggs until beaten. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix well until smooth and fully combined.
Pour the custard mixture through a fine mesh strainer into the prepared flan mold. This will remove any egg solids and ensure a silky texture.
Cover the mold tightly with aluminum foil.
Place the flan mold in a larger baking pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the flan mold (this is called a bain-marie or water bath).
Bake in the preheated oven for 55-60 minutes, or until the flan is set but still slightly jiggly in the center when shaken gently.
Remove the flan mold from the water bath and allow it to cool to room temperature.
Cover the cooled flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully chill and set.
To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate with a lip to catch the caramel sauce. Slice and enjoy!
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 463.3 g | 168% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 462.6 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 2364 mg | 182% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3042 mg | 65% | |
*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.
