Dessert
Classic Flan with Caramel
3 h 40 minServes 10Nutri-Score D€€
D
3 h 40 min
3 h 40 minClassic Flan with Caramel
what you need
Ingredients
granulated sugar (for the caramel)Pantry400 g
egg yolksDairy8 pieces
whole eggsDairy4 pieces- sweetened condensed milk (one 14 oz can)Dairy397 g
- heavy creamDairy400 ml
- whole milkDairy240 ml
- vanilla bean paste (or 1 1/2 tsp vanilla essence)Pantry15 ml
per serving
Nutrition
347kcal
- Carbs
- 48 g
- Proteins
- 6 g
- Fat
- 15 g
what you’ll use
Tools
Saucepan
Baking dish
Mixing bowl
Whisk
Sieve
Oven- roasting pan for the water bath
step by step
Method
- Step 1
Make the caramel
- Heat the sugar in a saucepan over medium-high heat until it turns a dark amber color.
- Pour the caramel into the round baking pan, swirl it around to coat the bottom and set aside to cool.
- Step 2
Mix the custard
- Whisk the egg yolks, whole eggs, condensed milk, heavy cream, whole milk and vanilla bean paste together until smooth.
- Step 3
Strain over the caramel
- Pour the egg mixture through a sieve over the cooled caramel in the pan.
- Step 4
Bake in a water bath
- Place the pan in a larger roasting pan and add hot water until it comes at least halfway up the sides.
- Bake at 250 °F (120 °C) until the flan is just set.
- Step 5
Chill overnight
- Let the flan cool, then refrigerate for at least 8 hours.
- Step 6
Unmold and serve
- Run a knife along the edges to loosen the flan.
- Flip it onto a plate, warming the pan briefly with a hairdryer if needed to melt the caramel, and serve.