Creamy Caramel Flan

This luscious Creamy Caramel Flan is a classic custard dessert with a smooth, velvety texture and rich caramel flavor. The silky custard is baked gently in a water bath to ensure a delicate, creamy finish. Topped with a deep amber caramel sauce, this flan is a perfect elegant dessert for any occasion.

Iram Mansoor

Creamy Caramel Flan

No ratings yet

This luscious Creamy Caramel Flan is a classic custard dessert with a smooth, velvety texture and rich caramel flavor. The silky custard is baked gently in a water bath to ensure a delicate, creamy finish. Topped with a deep amber caramel sauce, this flan is a perfect elegant dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chilling time 6 hours hrs

Servings: 8 Servings

Ingredients Method Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• 1 cup granulated sugar
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 3/4 cup unsweetened heavy whipping cream
• 1 tbsp vanilla bean paste
• 5 large eggs room temperature
• 3 egg yolks
• Pinch of salt

Method

 

1. Preheat oven to 350˚F (175˚C).
2. In a saucepan over medium heat, add sugar. Swirl the pan gently and watch for the sugar to start melting and turn golden. Once it reaches a cinnamon color and is smooth and lump-free, quickly pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Be careful—pan will be hot!
3. Set caramel-coated pan aside and prepare the custard.
4. In a bowl, combine condensed milk, evaporated milk, heavy cream, vanilla bean paste, eggs, egg yolks, and salt. Blend gently with a hand blender for 1 minute on low speed to avoid bubbles.
5. Strain the custard mixture through a fine sieve into the caramel-lined pan.
6. Cover the cake pan tightly with foil, ensuring the foil does not touch the custard surface.
7. Place the cake pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan (but does not spill inside).
8. Bake for 1 hour 30 minutes. Check for doneness by gently shaking the pan; the center should have a slight jiggle but not be liquid. If too wobbly, bake an additional 10 minutes.
9. Remove from oven, uncover, and let cool on a wire rack to room temperature.
10. Cover with plastic wrap and refrigerate for at least 6 hours or overnight for the custard to fully set.
11. To serve, run a knife around the edges of the pan. Place a rimmed platter on top, invert the pan carefully, and release the flan. Tap the pan gently if needed to loosen.
12. Garnish with fresh berries if desired and spoon extra caramel sauce over each slice.

Notes

Tips

• Use room temperature eggs for a smoother custard.
• Straining the custard ensures a silky texture free of lumps or cooked egg bits.
• Baking in a water bath prevents cracking and promotes even cooking.
• Avoid whisking too vigorously to prevent bubbles that cause holes in the flan.
• Let it chill overnight for best flavor and texture.

Variations

• Substitute vanilla bean paste with 1 tsp vanilla extract if unavailable.
• Add a splash of orange zest or cinnamon to the custard for a twist.
• Use coconut milk instead of heavy cream for a dairy-free variation (may alter texture slightly).

Serving Suggestions

• Serve chilled with fresh berries or a dollop of whipped cream.
• Drizzle additional caramel sauce or sprinkle toasted coconut flakes for extra flair.

Tried this recipe?

Let us know how it was!