Caramel flan is one of those timeless desserts that feels both indulgent and comforting. Its silky texture and rich caramel layer make it perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to something sweet. With just a few simple ingredients, this recipe transforms into a showstopping dessert that’s easier to make than you might think.
To start, we’ll prepare the caramel base. In a saucepan, combine 100 grams of sugar with 3 tablespoons of water over low heat. Cover the pot and let the mixture cook gently until it transforms into a rich syrup. Don’t stir—this part is all about patience. Instead, give the pan a gentle swirl once the sugar starts to caramelize to ensure an even color. When the caramel turns a beautiful golden brown, pour it into a heatproof dish or divide it evenly among smaller ramekins. Tilt the dish slightly to spread the caramel across the bottom. Set aside to cool while you prepare the custard.
For the custard, whisk together 4 eggs and 80 grams of sugar. There’s no need to beat the mixture until it’s frothy; simply whisk until the sugar dissolves, creating a smooth base. Add 3 packets of vanilla sugar or a splash of vanilla paste for that classic, fragrant sweetness.
In the same saucepan where you made the caramel, pour in 500 ml of milk and gently warm it. The milk should be warm, not hot—think of it as cozy rather than scalding. Gradually mix the warm milk into the egg mixture, stirring gently to avoid creating bubbles. For the smoothest texture, strain the custard through a sieve before pouring it over the cooled caramel layer.
Now it’s time for a gentle bake. Preheat your oven to 150°C and prepare a water bath. Place your dish or ramekins into a larger baking tray filled with water, ensuring the water reaches halfway up the sides. This method keeps the flan creamy and prevents it from overcooking. Bake for about 40 minutes, or until the custard is set but still slightly wobbly in the center.
Once baked, remove the dish from the oven and let it cool at room temperature before transferring it to the fridge. Allow the flan to chill for at least an hour—this step not only enhances the flavor but also makes it easier to unmold.
When you’re ready to serve, gently run a knife around the edges of the dish to loosen the flan. Place a plate on top, then quickly flip the dish upside down to release the flan onto the plate. The caramel layer will cascade beautifully over the top, creating a glossy, golden finish.
And there you have it—a luscious, velvety caramel flan that’s as beautiful to look at as it is to eat. Serve it chilled, and watch as your guests marvel at its rich flavor and perfect texture. This dessert is a true classic, and with this foolproof method, it’s sure to become a favorite in your home too.
If you have any questions or need clarification, feel free to ask—I’m always happy to help! Enjoy making (and eating) this delightful treat!
