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Creamy Caramel Flan

Indulge in this luxurious and velvety creamy caramel flan that will impress all your guests. The rich caramel topping melts gently into the smooth, baked custard, making it an irresistible dessert for any occasion.
2
1 hr 30 min
TOTAL TIME
136
CALORIES
$0.28
PER SERVING
Creamy Caramel Flan
Ingredients
CARAMEL
6 SERVINGS
Sugar
3 tbsp sugar
Water
1 tbsp water
FLAN
Eggs
5 large eggs
Sugar
4 tbsp sugar
Milk
25 ml milk
Directions
CARAMEL
30 min
PREP TIME
1 hr
COOK TIME
1 hr 30 min
TOTAL TIME
1
In a heavy saucepan on medium heat, add the 3 tablespoons of sugar and 1 tablespoon of water. Stirring constantly with a wooden spoon, cook until the sugar is liquefied and golden brown in color (caramelized).
2
Carefully pour the caramel into a large glass ramekin, turning the dish to evenly coat the bottom and sides. Set aside and leave to cool.
FLAN
3
Preheat the oven to 360 ºF (180 ºC).
4
In a large bowl, whisk together 5 large eggs, 750 ml milk, and 8 tablespoons of sugar until smooth.
5
Pour the egg mixture into the caramel-coated ramekin and cover with aluminum foil.
6
Place the ramekin inside a large glass or ceramic baking dish, and pour hot water into the dish until it reaches 3/4 of the ramekin sides.
7
Bake in a water bath for 60 minutes, or until a knife inserted into the flan comes out clean.
8
Remove the ramekin from the baking dish and let it cool at room temperature. Once cooled, transfer the flan to the fridge and chill until ready to serve.
9
To serve, run a knife around the inside edge of the ramekin. Place a dessert plate upside down over the ramekin to cover the top, then turn it over carefully. The flan will slide onto the plate, ready to serve.
Health Info
Macros
20g
CARBS
9g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
Frequently Asked Questions
What is Flan?
What ingredients do I need to make Flan?
What equipment do I need to make Flan?
Can I use a different sweetener instead of sugar?
Can I make Flan without eggs?
What is a water bath and why is it necessary for Flan?
How can I prevent my Flan from cracking?
How long does Flan last and how should I store it?