Description
A classic Latin dessert, this flan with caramel sauce features a creamy, smooth custard topped with a rich, glossy caramel. It's elegant, naturally gluten-free, and perfect for any occasion.
Ingredients
1 cup granulated sugar (for caramel)
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan over medium-low heat, melt the sugar, stirring constantly until it turns golden amber.
- Immediately pour the hot caramel into a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, egg yolks, vanilla, and salt until smooth.
- Strain the mixture through a fine-mesh sieve into the caramel-lined pan.
- Place the flan pan into a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the flan pan (water bath).
- Bake for 50–60 minutes, or until set with a slight jiggle in the center.
- Remove from the oven and let cool in the water bath for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- To serve, run a knife along the edges and invert onto a serving plate. Allow the caramel to flow over the custard.
Notes
Flan is best made ahead of time and chilled overnight for best texture.
Add citrus zest, rum, or espresso powder for flavor variations.
Top with berries or sea salt for a gourmet touch.
Flan is best served cold or at room temperature—do not reheat.
Use a gentle hand while whisking to avoid bubbles in the custard.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 45g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
