Flan Recipe
Creamy caramel custard topped with whipped cream.
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Ingredients
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Custard
Caramel
Whipped Cream
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1 tablespoon of water. Heat over medium heat, stirring gently until the sugar dissolves. Increase the heat and bring to a boil without stirring. Allow the mixture to boil until it turns a deep amber color, about 5-7 minutes. Immediately pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 2
Prepare the Custard
In a large mixing bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, 3 tablespoons of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract until smooth. Do not over whisk to prevent incorporating too much air.
Baking
- 3
Bake the Flan
Preheat your oven to 350°F (175°C). Pour the custard mixture over the set caramel in the mold or ramekins. Place the mold or ramekins in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the mold/ramekins. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
Cooling
- 4
Cool the Flan
Once baked, remove the flan from the water bath and let it cool at room temperature for about 30 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.
Whipped Cream Preparation
- 5
Make the Whipped Cream
In a mixing bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
Serving
- 6
Serve the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to flow over the top. Top with a dollop of whipped cream and enjoy!