Flan
This traditional flan recipe makes silky, creamy crème caramel with a layer of golden caramel sauce. Made with eggs, milk, cream, and vanilla, it’s baked in individual servings for an easy homemade dessert.
Servings: 5 people
Equipment
- 5 3-inch (7.5-cm) diameter × 2-inch (5-cm) tall molds
Ingredients
- 1½ cups milk whole milk preferred
- 6.8 fl. oz. whipping cream
- ⅓ cup + 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 5 large eggs
Caramel:
- ½ cup sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F (180°C). To make the caramel, add the sugar and water to a saucepan over medium heat. Cook until the sugar dissolves and the syrup turns golden amber. Turn off the heat.Pro Tip: For a detailed guide, check out my How to Make Caramel post.
- Immediately pour the caramel into molds. Swirl each mold to evenly coat the bottom. I use 3-inch (7.5-cm) diameter × 2-inch (5-cm) tall molds.
- In another saucepan, add the milk, whipping cream and sugar. Heat over low heat, stirring until the sugar dissolves. The milk should be warm, but not boiling hot.
- In a large bowl, whisk the eggs until well blended. Gradually add the warm milk.
- Add the vanilla extract and whisk gently until well combined.
- Strain the custard mixture through a fine-mesh strainer twice.
- Divide the custard evenly among the prepared molds, filling each about 80% full. Cover each mold with aluminum foil.Pro Tip: If you notice any air bubbles on the surface, gently pop them with a toothpick before covering.
- Arrange the molds in a baking pan. Pour hot water into the pan until it reaches about halfway up the sides of the molds. Transfer to the oven and bake at 350°F (180°C) for 60 minutes, or until the custard is set.
- Carefully remove the molds from the water bath and let them cool. Once cooled, refrigerate for 2 to 3 hours or overnight.
- When ready to serve, place each mold in a warm water bath, making sure the water reaches only about one-third of the way up the mold. Let it sit for about 30 seconds.
- Remove the foil. Use a small spoon to gently loosen the edges of the flan from the mold.
- Place a serving plate or shallow bowl over the mold and hold them firmly together. Flip the mold over, then give it a firm jerk to release the flan.
- Serve immediately with fresh fruit, such as strawberries.
Video
Nutrition
Serving: 5people | Calories: 395kcal | Carbohydrates: 44g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 102mg | Potassium: 211mg | Sugar: 44g | Vitamin A: 947IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 1mg