Flan Caramel – Recipe

Flan Caramel, also known as Crème Caramel, is a rich and creamy custard dessert with a smooth, golden caramel topping. It’s a classic treat in many Latin American and European cuisines, and it’s surprisingly easy to make at home with just a few simple ingredients.

Here’s a step-by-step recipe to make Flan Caramel:

Flan Caramel Recipe

Ingredients:

For the Caramel:

1 cup granulated sugar
1/4 cup water
1 teaspoon lemon juice (optional, to prevent crystallization)

For the Flan Custard:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 large eggs
1 tablespoon vanilla extract
1/4 cup granulated sugar
Pinch of salt

Instructions:

1. Make the Caramel:

In a medium saucepan, combine 1 cup sugar and 1/4 cup water over medium-low heat. Stir gently to dissolve the sugar.
Once the sugar has dissolved, increase the heat to medium-high and bring it to a simmer. Don’t stir the caramel once it begins to bubble. You can occasionally swirl the pan to ensure even cooking.
Let the mixture cook for about 5-7 minutes or until it turns into a golden amber color. Be careful not to let it burn.
Once the caramel reaches the right color, remove it from the heat and immediately add 1 teaspoon of lemon juice (if using) to stop the cooking process.
Quickly pour the caramel into your flan mold or individual ramekins, swirling the pan to coat the bottom evenly with the caramel. Set aside to cool and harden.

2. Prepare the Flan Custard:

In a mixing bowl, whisk together the 3 eggs, sweetened condensed milk, evaporated milk, 1/4 cup sugar, vanilla extract, and a pinch of salt until smooth and well combined.
Be careful not to overwhisk, as you don’t want to incorporate too much air into the mixture.

3. Assemble the Flan:

Pour the custard mixture over the hardened caramel in your mold or ramekins, being careful not to disturb the caramel layer. The caramel should stay at the bottom of the dish while the custard sits on top.
If you’re making a larger flan, use a 9-inch round cake pan or a flan mold. For individual servings, use small ramekins.

4. Bake the Flan:

Preheat your oven to 325°F (160°C).
Place your flan mold or ramekins in a larger baking dish and add hot water to the outer dish until it reaches halfway up the sides of the flan mold (this is called a water bath or bain-marie, and helps the flan cook evenly).
Carefully transfer the pan to the oven and bake for about 45-60 minutes. The flan is done when a knife inserted into the center comes out clean, or the flan gently jiggles when you shake the pan.
If the flan is not set after the recommended baking time, continue to bake it in 10-minute intervals, checking each time until it is firm.

5. Cool and Unmold the Flan:

Once done, remove the flan from the oven and let it cool at room temperature. Then refrigerate for at least 3 hours or overnight to allow it to fully set.
To unmold the flan, run a knife around the edges to loosen it. Then place a serving plate over the mold and flip it over. The caramel will flow over the flan as a syrupy sauce, creating a beautiful presentation.

Serving Tips:

Garnish: You can garnish your flan with a few mint leaves or fresh fruit like berries for a fresh contrast to the rich caramel.
Serve Chilled: Flan is best served chilled, so make sure to keep it in the fridge until you’re ready to serve.
For Extra Flavor: You can add a splash of rum or cinnamon to the custard mixture for a little twist.

Why This Flan Is So Delicious:

Smooth and Creamy: The custard is velvety smooth and rich, thanks to the combination of evaporated milk and sweetened condensed milk.
Caramel Sauce: The homemade caramel adds a touch of sweetness with a slightly bitter edge that pairs perfectly with the creamy custard.
Simple Ingredients: With just a few ingredients, this dessert is easy to make and incredibly satisfying.

Enjoy your homemade Flan Caramel! It’s the perfect dessert to impress your guests, or just treat yourself to a delightful sweet ending to a meal.