Caramel Flan
A smooth, creamy baked custard with a layer of amber caramel that becomes a sauce when you turn it out. Make it a day ahead.
- Servings
- 8
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 6 hr 20 min
- Oven
- 325°F165°C
Ingredients
Equipment
- 9-inch round cake pan or flan mold23 cm round cake pan or flan mold
- Roasting pan for a water bath
- Small saucepan
Instructions
Heat the oven to 325°F. Put the pan near the stove. Put a kettle of water on to boil for the water bath.Heat the oven to 165°C. Put the pan near the stove. Put a kettle of water on to boil for the water bath.
Heat the sugar with 3 tbsp water in the saucepan over medium heat, swirling but not stirring, until it melts and turns a deep amber, 8–10 minutes. Pour it immediately into the pan and tilt to coat the bottom. Caramel is extremely hot; keep hands clear.Heat the sugar with 3 tbsp (44 mL) water in the saucepan over medium heat, swirling but not stirring, until it melts and turns a deep amber, 8–10 minutes. Pour it immediately into the pan and tilt to coat the bottom. Caramel is extremely hot; keep hands clear.
Whisk the condensed milk, evaporated milk, eggs, vanilla and salt until smooth without whipping in air. Strain through a sieve onto the caramel.
Set the pan in the roasting pan and pour boiling water around it to come halfway up the sides. Bake until the edges are set and the center jiggles slightly, 50–60 minutes.
Cool in the water bath, then chill for at least 4 hours. Run a thin knife around the edge, set a rimmed plate on top and flip quickly so the caramel pours over.
Notes
- Some caramel stays stuck to the pan; soak it in hot water to dissolve it.
- Keeps 4 days in the fridge.
My notes
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Nutrition estimate
- Calories
- 340
- Protein
- 11 g
- Carbs
- 50 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
