Classic Caramel Flan

Ingredients

• 0.5 cup granulated sugar (for caramel)
• 3 tablespoons water (for wet caramel)
• 4 cups whole milk (full‑fat for richness)
• 0.5 cup granulated sugar (for custard sweetening)
• 5 pieces large eggs (whole eggs)
• 5 pieces egg yolks (separate from whites)
• 1 pinch salt (enhances flavor)
• 1 teaspoon vanilla extract (pure extract preferred)

Instructions

1. Make the wet caramel

   Combine 0.5 cup granulated sugar and 3 Tbsp water in a wide saucepan. Place a lid on the pan, bring to medium‑high heat, and gently swirl (do not stir) until the sugar dissolves and the mixture turns a deep amber color, about 8 minutes.

   Time: PT8M

2. Coat the flan pan with caramel

   Remove the lid, turn off the heat, and immediately pour the hot caramel into the 9‑inch round pan. Swirl to coat the bottom evenly; it will be a thin layer. Set aside to cool.

   Time: PT2M

3. Scald the milk

   In a large sauce pot, combine 4 cups whole milk with 0.5 cup sugar. Heat over medium heat, stirring occasionally, until the milk reaches about 160‑180 °F (just below boiling). Do not let it boil.

   Time: PT5M

   Temperature: 160‑180°F

4. Whisk eggs and yolks

   In a mixing bowl, whisk together 5 whole eggs, 5 egg yolks, the remaining 0.5 cup sugar, and a pinch of salt until fully combined.

   Time: PT3M

5. Temper the egg mixture

   Slowly stream about 1 cup of the hot milk into the egg mixture while whisking constantly. Once incorporated, gradually whisk in the remaining milk.

   Time: PT3M

6. Add vanilla

   Stir in 1 tsp pure vanilla extract.

   Time: PT1M

7. Fill the caramel‑lined pan

   Pour the custard into the caramel‑coated pan. If desired, strain through a fine‑mesh sieve to remove any stray egg bits.

   Time: PT2M

8. Bake in a water bath

   Preheat oven to 325 °F. Place the flan pan in a roasting pan and add hot water until it reaches about 2 inches up the side of the flan pan. Bake for 55 minutes, or until the center jiggles slightly when the pan is gently shaken.

   Time: PT55M

   Temperature: 325°F

9. Cool and chill

   Remove the flan from the water bath and place on a wire rack. Let cool to room temperature (about 30 minutes), then refrigerate until fully set, at least 2 hours or overnight for best results.

   Time: PT30M

10. Unmold the flan

    Run a flexible knife around the edge of the flan to loosen it. Place a cake stand or wide‑rimmed plate over the pan, invert quickly, and tap gently to release. The caramel will flow over the sides.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

11 g

Carbohydrates

25 g

Fat

5 g

Fiber

0 g