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Caramel Flan

Caramel Flan

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A yummy, creamy dessert made with homemade caramel and condensed milk.MORE+LESS-


can (12 oz) evaporated milk


oz sweetened condensed milk (about 1/2 of a 14 oz can)


tablespoon vanilla extract

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  • 1

    Preheat oven to 325°F with all racks removed except the lowest one.

  • 2

    Cover the bottom of a roasting pan, large enough to hold a 9-inch glass pie plate, with a silicone mat or dish towel (only if the plate will potentially touch the bottom of the pan; otherwise, you don't need it). Place the pie plate in the center of the pan and fill the roasting pan with hot water until it reaches halfway up the sides of the pie plate.

  • 3

    Remove the pie plate and carefully place the roasting pan, with the water, in the oven.

  • 4

    To make the caramel: Pour sugar, lemon juice and water into a small saucepan and heat over medium-high heat. Heat until bubbles form and the mixture is simmering. DO NOT STIR. Occasionally lift the saucepan and swirl the mixture, very gently, while the sugar is heating. In about 10 minutes, the sugar will start to caramelize. Resist the urge to stir. Let the mixture simmer until it reaches a rich, dark amber color and remove from heat.

  • 5

    Immediately pour caramel into the bottom of the pie plate and carefully swirl so that some of the caramel sticks to the sides of the plate. Set aside to cool.

  • 6

    In a large bowl, whisk eggs until thoroughly combined and lump-free. Add evaporated milk, condensed milk and vanilla and whisk again until thoroughly combined and lump-free.

  • 7

    Sift mixture through a strainer and into another bowl a few times until smooth.

  • 8

    Carefully pour the mixture over the caramel and cover pie plate loosely with aluminum foil that has a few holes poked through it. Very, very carefully place flan in the center of the roasting pan and fill the pan with more water if necessary so that it reaches halfway up the sides of the pie plate. Close the oven door and bake 60-65 minutes, or until flan jiggles only slightly.

  • 9

    Remove from oven and cool on cooling rack for about 1 hour with foil still on. Replace foil with plastic wrap and cool in refrigerator for at least 2 hours (you can leave it in the fridge at this stage for up to 2 days). Remove plastic wrap and place an upside-down plate that's larger than the pie plate on the top of the pie plate. Carefully invert (caramel may disperse; this is OK). Pour remaining caramel on top of the flan and serve.

No nutrition information available for this recipe

More About This Recipe

  • Flan is one of the most difficult desserts to ever be made in my kitchen, but it’s also one of the most rewarding.I’d been wary for a long time of making homemade Caramel Flan myself – to me, ordering it in a restaurant was a much better option. That way, someone else would have to go through the work of making his or her own caramel and water bath and all the other lovely steps to making this delicious dessert. But I knew that in order to fully appreciate the indulgent treat that is flan, I’d have to make it myself one day.

Caramel Flan

Flan is a traditional Spanish dessert. This is a delicious representation of it!


  • 6 Eggs
  • 1 can Sweetened Condensed Milk (14 Oz Cans)
  • 2 cans Evaporated Milk (13 Oz Cans)
  • ¼ cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 cup Granulated Sugar


In a large bowl using a mixer, slowly blend the eggs. Then pour in the cans of milk and mix until well combined. Slowly mix in the powdered sugar then mix in the vanilla extract. Set aside.

Heat the granulated sugar in a pan over medium heat. Constantly stir until the sugar browns and is transformed into caramel. Pour the caramel into baking dish(es). I used a bundt pan but traditional ramekins will work as well!

Quickly mix the custard mixture to make sure it didn’t settle. Pour over the caramel and place the baking dish(es) into a larger baking pan filled about halfway with water. Bake at 325 F for about an hour. Carefully remove the pans from the oven and set on a rack (be careful and make sure the hot water doesn’t slosh and burn you).

Remove dishes of flan to a rack. Cool the flan and then place in the fridge for about an hour. To get the flan out of the baking pan, run a butter knife around the edge of the flan. If possible, place the serving plate on top of the baking pan and invert. If not possible, quickly flip the baking pan and on top of the serving plate. Lift and enjoy!

  • For the Caramel:
  • 3/4 cup (5 1/2 ounces150g) sugar
  • For the Custard:
  • 1/2 cup (3 1/2 ounces 100g) sugar
  • 2 cups (17 ounces 470g) heavy cream (for toasted cream version see note)
  • 1 cup (9 ounces 250g) milk
  • 3 large eggs (about 5 3/4 ounces 165g)
  • 3 egg yolks (about 1 1/2 ounces 40g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt for iodized salt, use half as much by volume or the same weight
  • 1 teaspoon (5g) vanilla extract
  • Maldon salt to taste

Preheat the oven to 325°F (163°C) and adjust the rack to the middle position. Bring 3 quarts of water to a boil to use in a water bath during baking.

For the Caramel: In a 3-quart saucepan or saucier, add 3/4 cup (5 1/2 ounces 150g) sugar and 3 tablespoons (1 1/2 ounces 45g) of water. Cover with a lid and bring to a simmer over medium heat, about 3 minutes. Once the sugar has dissolved, remove the lid and cook sugar until it caramelizes and reaches the shade of golden you prefer. Carefully pour the hot caramel into a 9-inch pie plate, 2-quart soufflé dish, or another oven-safe, 2-quart baking dish. Immediately pick up the dish to swirl the caramel and evenly coat the bottom and sides. Set aside.

For the Custard: In the same unwashed pot that the caramel was cooked in, add the remaining 1/2 cup (3 1/2 ounces 100g) sugar and 2 tablespoons (1 ounce 30g) water. Once again, cook the sugar until it caramelizes and reaches your preferred shade of golden. Add the cream and milk and bring to a simmer, stirring to dissolve the caramel.

Tempering With a Blender: Pour the caramel, cream, and milk mixture into the pitcher of a blender. Turn blender on to low and, while the blender is running, add whole eggs, yolk, salt, and vanilla.

Tempering Eggs With a Whisk: In a large mixing bowl, whisk together the whole eggs, yolks, salt, and vanilla. Slowly whisk the hot cream mixture into the eggs one ladleful at a time until it is all fully incorporated. Pour into the prepared caramel-lined dish and cover lightly with plastic wrap or foil.

Baking the Custard: Prepare a roasting dish, casserole dish, or another oven-safe pan large enough to accommodate the dish holding the custard by placing a ring of foil or a wire rack inside it to act as a booster seat. Rest custard dish on top and place in oven. Once in the oven, pour boiling water into the roasting dish until about halfway up the side of the custard dish. Bake until the custard is just set to the touch, with a slight jiggle in the center and an instant read thermometer reads 175°F (80°C) in the center, about 45 minutes. Cool fully in the refrigerator at least 2 hours, preferably overnight. When ready to serve, run a paring knife or offset spatula along the edge to loosen the flan from the dish and flip over onto a rimmed plate to catch the caramel sauce. Sprinkle with Maldon salt to taste. Keeps in the fridge covered for 3 to 5 days.

Recipe Summary

  • 1/2 cup sugar
  • 4 cups whole milk
  • 1 cup sugar
  • 5 large whole eggs, plus 5 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.

Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.

Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).

Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.

Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.

Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.

Frequently Asked Questions

Flan vs Crème Caramel

That&rsquos the difference between flan and crème caramel? There is no real difference as they are practically the same egg custard dessert.

In French, the name of this dessert is crème au Caramel. In Spanish, it&rsquos called flan.

There are many variations and flavors of the recipe, for example: chocolate, coffee or coconut. At the very classic, they are made of eggs, milk, sugar and vanilla extract.

Can I Use Skim Milk or Low Fat Milk?

Yes, you can. For the best results, I strongly recommend you to use whole milk.


Wipe out the ramekins to ensure that there is no dust in them. Set them in a 9- by 13-inch glass baking dish, which will be used for a boiling water bath while baking.

Heat 4 to 5 cups of water in a pot on the stove.

Heat a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar.

With the back of a wooden spoon, keep the sugar moving constantly in the skillet until the sugar is completely melted and caramelized to a rich medium-brown color.

Carefully spoon caramelized sugar into each of the 6 ramekins or a large baking dish.

Preheat oven to 325 F (162 C).

In a saucepan, scald the cream. Keep a close eye on the pan, so the cream does not boil over. Remove immediately.

Meanwhile, in a mixing bowl, slightly beat 3 eggs.

Mix in the remaining 1/4 cup sugar.

Stirring constantly, gradually add the hot cream to the egg mixture.

Stir until the sugar is dissolved and then blend in the vanilla extract.

Ladle the mixture into ramekins.

Carefully remove 1 or 2 ramekins to provide some extra room in the larger dish. Pour hot water until there is about 1/2-inch of water in the 9- by 13-inch baking dish for the water bath.

Replace ramekins. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully add more water.

Bake uncovered in the water bath for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between the center and the edge of the dish. To ensure the custard does not over-cook, check for doneness after 45 minutes, then every 3 to 5 minutes.

Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in the refrigerator. This usually takes at least 1 hour.

When ready to serve, un-mold the flan by running a knife around the inside edge of each baking dish.

Place a small dessert plate on the top of the ramekin.

With one hand under the ramekin and the other on top of the plate, turn it over in one smooth motion.

Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out and onto the plate.

Garnish with whole blanched almonds and a sprig of mint if desired.

Watch the video: PHARAOH - Caramel (August 2022).