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Homemade Classic Caramel Flan photo
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Classic Caramel Flan

This Classic Caramel Flan is a creamy, rich dessert topped with luscious caramel sauce! Perfect for any occasion!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: International
Keyword: Easy, Make Ahead, Rich
Servings: 8 servings

Ingredients

For the Caramel:

  • 1 cup granulated sugar
  • 1/4 cup water

For the Custard:

  • 4 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 tablespoon vanilla extract

Instructions

Caramel Preparation:

  • In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently until the sugar is dissolved. Allow the mixture to boil until it turns a golden amber color, about 5-7 minutes. Remove from heat and pour into your 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.

Custard Preparation:

  • In a blender or mixing bowl, combine 4 large eggs, 1 (14-ounce) can of sweetened condensed milk, 1 (12-ounce) can of evaporated milk, and 1 tablespoon of vanilla extract. Blend or whisk until completely smooth.
  • Once the caramel has set, carefully pour the custard mixture over the hardened caramel in the cake pan.
  • Preheat your oven to 350°F (175°C). Place the cake pan inside a larger baking dish, and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan.
  • Carefully place the baking dish in the preheated oven. Bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  • Once baked, remove the flan from the oven, and let it cool in the water bath for about 10 minutes. Then, remove the pan from the water bath and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  • To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the pan and quickly invert it. Slice into wedges and enjoy!

Equipment

  • 9-inch round cake pan
  • Medium Saucepan
  • Blender or Whisk
  • Large baking dish
  • Aluminum Foil

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can jazz it up with fresh fruit or whipped cream.
  • Allow the flan to cool completely before refrigerating to avoid condensation.