Flan Recipe

If you’re craving a dessert that feels like a warm hug in every bite, this Flan Recipe is the perfect sweet escape. Silky smooth custard meets the rich, buttery whispers of homemade caramel, creating a luscious treat that’s both classic and irresistibly comforting. With just a handful of simple ingredients, you can whip up this mouthwatering flan that’s as elegant as it is comforting. Trust me, once you master this Flan Recipe, it will become your go-to dessert for celebrations or whenever you want to impress with ease.

Ingredients You’ll Need

Every ingredient in this Flan Recipe plays a starring role, from the rich creaminess of the milks to the deep warmth of the caramelized sugar. These essentials are what make the texture melt-in-your-mouth perfect and give that golden finish that makes flan so iconic.

• Granulated sugar (3/4 cup): Perfect for crafting the golden caramel base, which provides that signature glossy finish and sweet depth.
• Water (1/4 cup): Helps dissolve the sugar evenly without crystallizing, essential for smooth caramel.
• Sweetened condensed milk (14 oz can): Adds richness and sweetness, giving flan a luxuriously creamy texture.
• Evaporated milk (12 oz can): Boosts the custard’s velvety smooth consistency with a slightly caramelized edge.
• Heavy whipping cream (1 3/4 cups): Brings indulgence and creaminess, making each spoonful utterly decadent.
• Vanilla extract (1 1/2 Tbsp): A fragrant note that brightens the flavor, highlighting the milky custard beautifully.
• Large eggs (5, room temperature): The binding agent that gives the flan its delicate set and silky body.
• Fine sea salt (1/4 tsp): Balances sweetness and enhances the caramel’s complexity.
• Berries (optional): Strawberries, raspberries, or blueberries add a fresh, colorful contrast when serving.

How to Make Flan Recipe

Step 1: Preheat and Prepare Your Oven

Start by setting your oven to 350˚F and place the rack in the middle position to ensure even cooking. Meanwhile, bring a kettle of water to a boil for the water bath—you’ll need this shortly for the gentle baking method that guarantees custard perfection. Having your 9-inch round non-stick cake pan ready at this stage makes the process seamless once the caramel is done.

Step 2: Master the Caramel

In a medium heavy saucepan, dissolve the granulated sugar and water over medium-high heat with gentle stirring until the mixture boils. Once it begins to turn a golden hue, stop stirring and swirl the pan frequently to avoid burning. This careful process transforms the sugar into a deep cinnamon-colored caramel with rich amber tones. Pour this hot caramel immediately into your cake pan and tilt it around to coat the bottom evenly—this sticky layer will become the glorious sauce once the flan is unmolded.

Step 3: Blend the Custard

Combining the condensed milk, evaporated milk, heavy cream, eggs, vanilla extract, and salt in a blender creates the perfectly smooth custard base. Blend gently on low speed to avoid excess bubbles that could create holes. Strain the custard through a fine mesh sieve, lined with cheesecloth if you like, to catch any foam or solids for the silkiest result, then pour over the set caramel in the pan.

Step 4: Set Up The Water Bath and Bake

Cover the cake pan tightly with foil, but be careful not to let it touch the custard surface to avoid imprinting. Place it inside a larger roasting pan and slowly pour hot water around the smaller pan until it reaches about halfway up its sides. This water bath gently and evenly cooks the custard, preventing cracks and overcooking. Bake for 70 to 80 minutes until the flan jiggles with a gentle stiffness in the center.

Step 5: Cool and Chill Thoroughly

Once baked, remove the flan from the oven, uncover, and let it cool on a wire rack before covering with plastic wrap. The custard needs at least 6 hours, ideally overnight, in the fridge to fully set and develop its signature silky texture and rich flavor.

Step 6: Unmold and Serve

Run a thin knife around the edges of the pan to loosen the flan. Then invert it onto a rimmed serving platter—the caramel will cascade down the sides, creating a glossy sauce. If it hesitates to release, gently tap or wiggle the pan until it slips free. This is the moment your beautiful homemade flan shines in all its glory!

How to Serve Flan Recipe

Garnishes

While this flan is delicious on its own, adding fresh berries such as strawberries, raspberries, or blueberries creates a vibrant contrast of flavor and color. A few mint leaves or a light dusting of finely grated orange zest can also elevate the presentation and brighten the palate.

Side Dishes

Since flan is wonderfully rich and creamy, pairing it with light sides like a crisp green salad or citrusy sorbet balances the indulgence. For festive occasions, serve alongside fresh fruit slices or a dollop of whipped cream for an extra-special treat.

Creative Ways to Present

Try individual ramekins for a charming, personal touch that’s perfect for dinner parties. You can also drizzle additional homemade caramel sauce on the plate or sprinkle toasted coconut flakes around the edges for an elegant twist. Don’t hesitate to play with edible flowers for a gorgeous finish.

Make Ahead and Storage

Storing Leftovers

Any leftover flan keeps beautifully covered in the refrigerator for up to 4 days. Be sure to keep it tightly wrapped or in an airtight container to preserve moisture and prevent the caramel from drying out.

Freezing

Freezing is not ideal for this custard dessert because the texture may become grainy when thawed. If you must freeze, wrap it very well and consume within 1 month, but expect slight changes in consistency.

Reheating

Flan is best served chilled, so there is usually no need to reheat. If preferred, let it sit at room temperature for 10-15 minutes before serving to soften slightly. Avoid microwaving as it can cause curdling and separate the custard.

FAQs

Can I make this Flan Recipe without a blender?

Absolutely! You can whisk the ingredients by hand or use a hand mixer, but blending helps achieve the smoothest custard texture and reduces bubbles that cause holes in the flan.

What is the purpose of the water bath in this Flan Recipe?

The water bath provides gentle, even heat around the custard, preventing the edges from cooking too quickly and cracking. It ensures a creamy, smooth flan every time.

How can I tell when the flan is cooked through?

When you gently jiggle the pan, the custard should have a slight wobble and feel set around the edges. If the center feels very liquid, it needs additional baking time.

Why does the caramel sometimes harden and stick to the pan?

Pour the caramel while it’s still hot and liquid, then tilt the pan immediately to coat. If the caramel cools too much before pouring, it hardens quickly, making it difficult to spread evenly.

Can I use regular milk instead of evaporated or condensed milk?

Both evaporated and condensed milks add body and sweetness that regular milk can’t match. Using regular milk will change the texture and flavor quite a bit, so it’s best to stick to the recipe for authentic flan results.

Final Thoughts

There’s nothing quite like the joy that comes from making and savoring a perfect flan, especially one as lovingly crafted as this Flan Recipe. It’s an accessible classic dessert that delivers impressive results with simple ingredients and straightforward steps. I can’t wait for you to try it and share that moment of caramel-coated bliss with your friends and family. Happy baking!

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