Recipe Details
Nutrition Per Serving
estimated
Categories
Classic Caramel Flan
Experience the smooth and creamy texture of this classic caramel flan, featuring a rich custard base topped with a glossy caramel layer. Perfect for dessert lovers seeking a traditional Spanish treat.
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and position a rack in the middle.
In a small saucepan over high heat, combine 1 cup granulated sugar and 1/4 cup water. Bring to a boil, swirling gently to mix. Avoid stirring to prevent crystallization.
When the mixture comes to a boil, reduce the heat to medium, continuing to swirl occasionally. Cook until the syrup achieves a dark caramel shade, approximately 12 to 14 minutes.
Carefully pour the caramel into an 8-inch round cake pan, swirling to coat the bottom evenly.
Set the cake pan into a large roasting pan.
In a blender, combine the sweetened condensed milk, heavy cream, eggs, egg yolks, and vanilla extract. Blend until smooth.
Gently pour the blended mixture over the caramel layer in the cake pan.
Position the roasting pan on the oven rack, then fill the roasting pan halfway with warm water to create a water bath. Be cautious not to get water in the flan.
Bake for 50 to 60 minutes or until a toothpick inserted into the center emerges clean.
Once baked, remove the roasting pan from the oven. Transfer the cake pan to a cooling rack and allow it to cool for at least 30 minutes.
Cover the cake pan with plastic wrap and refrigerate for at least 3 hours or overnight for optimal results.
To serve, carefully loosen the flan's edges with a sharp knife or small spatula. Invert onto a plate and remove from the pan carefully.
Recipe from Cookbook Hub - www.cookbookhub.org