🍮 Flan Caramel (Crème Caramel)
A smooth, creamy custard with a rich caramel sauce — simple ingredients, luxurious results.
🥄 Ingredients (Serves 6)
For the Caramel:
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1 cup (200g) granulated sugar
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1/4 cup (60ml) water
For the Custard:
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4 large eggs
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1 (14 oz / 400ml) can sweetened condensed milk
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1 (12 oz / 350ml) can evaporated milk
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1 tbsp vanilla extract
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Pinch of salt
🔥 Instructions
1. Make the Caramel:
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In a saucepan over medium heat, combine sugar and water.
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Let the sugar dissolve, then cook (without stirring) until it turns a deep golden brown.
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Immediately pour the hot caramel into the bottom of a round or rectangular baking dish (or individual ramekins), tilting to coat the bottom evenly. Let it cool and harden.
2. Prepare the Custard:
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In a bowl, whisk the eggs gently (do not over-beat).
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Add the sweetened condensed milk, evaporated milk, vanilla, and a pinch of salt. Mix until smooth.
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Strain the mixture through a fine sieve (optional but recommended for silky texture).
3. Assemble and Bake:
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Pour the custard over the set caramel in the baking dish.
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Place the dish inside a larger baking pan. Add hot water to the larger pan until it comes halfway up the sides (this water bath ensures gentle cooking).
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Bake at 325°F (160°C) for 45–60 minutes, or until the center is just set (it should jiggle slightly).
4. Cool and Unmold:
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Let the flan cool, then refrigerate for at least 4 hours (overnight is best).
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To unmold: run a knife around the edge, place a plate over the top, and quickly invert. Let the caramel sauce flow over the custard.
🌟 Tips:
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Don’t stir the caramel once it starts boiling — swirl the pan gently if needed.
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Make ahead! Flan tastes even better the next day.
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For a twist: infuse the custard with orange zest, coffee, or coconut milk.
Would you like a dairy-free or oven-free (steamed) version?