Caramel Flan Recipe
Silky custard with a creamy caramel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color (around 8-10 minutes). Carefully pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool.
Prepare the Custard
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until well combined and smooth.
Combine and Bake
Pour the custard mixture over the cooled caramel in the baking dish. Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a knife inserted in the center comes out clean.
Cool and Serve
Remove the flan from the oven and allow it to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan, invert it onto a serving plate, and enjoy the silky custard with the creamy caramel sauce.