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

Ingredient Substitutions

• Instead of granulated sugar: turbinado sugar, light brown sugar
• Instead of whole milk: 2% milk, evaporated milk (use 3.5 cups)
• Instead of granulated sugar: caster sugar, powdered sugar (measure loosely)
• Instead of egg yolks: extra whole eggs (increase total to 10)
• Instead of salt: sea salt, kosher salt
• Instead of vanilla extract: vanilla bean (use 1/2 bean, split and scrape)

Equipment Needed

• wide saucepan (2‑qt)
• large sauce pot
• mixing bowl
• whisk
• 9‑inch by 2‑inch round baking pan (flan pan)
• roasting pan (for water bath)
• wire rack
• flexible (offset) knife
• cake stand or serving platter with lip
• oven mitts
• measuring cups & spoons
• timer

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a light‑colored saucepan for caramel so you can see the color change more accurately.
• A kitchen torch can be used to gently brown the caramel after unmolding for extra flavor.
• For a flavored flan, infuse the milk with coffee, orange zest, or cinnamon before scalding.

Troubleshooting

Storage

Refrigerator: Store uncovered in an airtight container for up to 4 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramel can be made up to 2 days ahead; reheat gently before using.
• The baked flan can be refrigerated overnight; flavor improves as it rests.