Creamy Caramel Flan

Ingredients

• 1 cup (240ml) sweetened condensed milk 1 cup (240ml) sweetened condensed milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 45g
• Protein: 9g
• Fiber: 0g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns golden brown. Pour the caramelized sugar into a round baking dish, swirling it around to coat the bottom evenly.
3. 3.
   In a mixing bowl, whisk together the sweetened condensed milk, whole milk, eggs, vanilla extract, and salt until well combined.
4. 4.
   Pour the custard mixture over the caramelized sugar in the baking dish.
5. 5.
   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.
6. 6.
   Carefully transfer the roasting pan to the preheated oven and bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
7. 7.
   Remove the baking dish from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
8. 8.
   To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and invert it to release the flan. The caramel sauce will flow over the flan, creating a beautiful presentation.

Treat your ingredients with care...

• Sweetened condensed milk — Use a good quality brand for the best results.
• Eggs — Make sure the eggs are at room temperature before whisking them into the custard mixture to ensure even blending.
• Caramelized sugar — Be cautious when making the caramel as it can become very hot. Stir the sugar and water mixture gently to avoid splattering.

Tips & Tricks

• To achieve a smooth custard, strain the mixture before pouring it into the baking dish to remove any lumps.
• For a deeper caramel flavor, you can add a few drops of caramel extract to the custard mixture.
• Allow the flan to cool completely before refrigerating to ensure it sets properly.
• To prevent the caramel from sticking to the baking dish, lightly grease it with cooking spray before pouring in the caramelized sugar.
• Serve the flan chilled for the best taste and texture.

Serving advice

Serve each slice of creamy caramel flan on a dessert plate, allowing the caramel sauce to pool around it. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.

Presentation advice

For an eye-catching presentation, use a round baking dish with decorative edges. When inverting the flan onto a serving plate, gently tap the bottom of the baking dish to release it smoothly and ensure the caramel sauce flows evenly over the flan.