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Classic Caramel Flan
A step‑by‑step guide to making a silky, caramel‑topped flan at home. Learn Thomas Joseph's proven tricks for a smooth custard, a deep amber caramel, and a flawless water‑bath bake. Perfect for dinner parties or a special family dessert.
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Cost Breakdown
Critical Success Points
- • Achieving a deep amber caramel without burning
- • Tempering the egg mixture correctly to avoid curdling
- • Baking in a proper water bath for an even set
- • Unmolding the flan without breaking the caramel layer
Safety Warnings
- • Caramel reaches >300°F; handle with oven mitts to avoid severe burns.
- • Hot water bath can cause steam burns – keep face away while placing/removing the pan.
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