Flan Caramel

Flan Caramel is a silky, smooth dessert that’s a classic in many cultures. The creamy custard topped with a sweet caramel sauce is an irresistible treat. Here’s an easy recipe to make a perfect flan at home:

Flan Caramel Recipe

Ingredients:

For the Caramel:

• 1 cup granulated sugar
• 2 tbsp water
• 1 tsp lemon juice (optional, to help prevent crystallization)

For the Custard:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tbsp vanilla extract
• 1/2 cup granulated sugar (for the custard)
• Pinch of salt

Directions:

1. Prepare the Caramel:

1. In a medium saucepan over medium heat, combine the granulated sugar and water (and lemon juice if using).
2. Stir gently until the sugar dissolves, then stop stirring and let the mixture come to a simmer.
3. As the sugar heats up, it will begin to turn golden brown. Watch it carefully to avoid burning.
4. Once the caramel reaches a deep amber color, immediately remove the pan from the heat and carefully pour it into a round baking dish (about 8 inches in diameter), swirling the dish to evenly coat the bottom with the caramel. Be cautious as the caramel will be very hot!

2. Make the Custard:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk the eggs with the sugar, vanilla extract, and a pinch of salt until well combined.
3. In another bowl, mix together the sweetened condensed milk and evaporated milk.
4. Slowly pour the milk mixture into the eggs, whisking constantly to avoid curdling the eggs.
5. Once the custard is smooth, strain it through a fine mesh sieve to remove any egg solids and ensure a silky texture.

3. Bake the Flan:

1. Pour the custard mixture into the caramel-coated baking dish.
2. Place the baking dish in a larger roasting pan or baking tray. Add hot water to the roasting pan, about halfway up the sides of the flan dish (this is called a water bath and helps cook the flan evenly).
3. Carefully transfer the pan to the preheated oven and bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center (a toothpick inserted should come out clean).
4. If you want to be extra sure, you can gently shake the flan. It should move like gelatin but not be liquid in the center.

4. Cool and Serve:

1. Once baked, remove the flan from the water bath and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, for the best texture.
2. To serve, run a knife around the edges of the flan to loosen it from the dish. Place a large plate over the top and carefully flip it over to release the flan.
3. The caramel will flow over the custard as a rich sauce.

Tips:

• Caramelizing sugar: The key to a good caramel is not to stir once the sugar begins to melt. Stirring can cause it to crystallize. Just gently swirl the pan occasionally to ensure even caramelization.
• Smooth custard: Straining the custard helps eliminate any air bubbles or bits of egg, giving you a smooth texture.
• Flavor variations: You can infuse the custard with different flavors by adding cinnamon, nutmeg, or a splash of rum or orange zest to the milk mixture.

Serving Suggestions:

Flan is perfect on its own or paired with a fruit compote, whipped cream, or fresh berries for a nice contrast. It’s a beautiful dessert for any occasion, whether you’re entertaining or just treating yourself.

Enjoy your homemade Flan Caramel! Do you plan to serve it for a special meal, or is this just because you’re craving something sweet?