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This week / Desserts / No. 46
Caramel Flan
46THIS WEEK
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Desserts

Caramel Flan

A smooth, dense baked custard of eggs and condensed milk that turns out of the pan under its own amber caramel sauce.

Prep20 min
Cook1 hr
Total1 hr 20 min
Serves10

What you'll need

Mixing bowl setFor mixing and marinating
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Stainless steel skilletFor browning and pan sauces
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BlenderFor smooth soups and sauces
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Ingredients

  • For the caramel: 3/4 cup sugar
  • 3 tbsp water
  • For the custard: 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 4 oz cream cheese, softened (optional, for a richer flan)
  • 5 large eggs
  • 1 tbsp vanilla extract
  • pinch of salt

Steps

  1. Heat the oven to 350°F. Set a 6-cup ring mold or a 9-inch round cake pan inside a larger roasting pan.
  2. Cook the sugar and water in a small saucepan over medium heat, swirling but not stirring, until it turns deep amber, 8 to 10 minutes. Pour it immediately into the mold and tilt to coat the bottom.
  3. Blend the condensed milk, evaporated milk, cream cheese, eggs, vanilla and salt until smooth. Let the foam settle, then pour through a sieve into the mold.
  4. Pour hot water into the roasting pan to come halfway up the mold. Cover the mold loosely with foil.
  5. Bake 55 to 65 minutes, until the edges are set and the center jiggles slightly.
  6. Cool, then refrigerate at least 6 hours. Run a knife around the edge, set a rimmed plate on top, and flip to release the flan and its caramel.

TipCaramel gets very hot. Pour it carefully and keep a bowl of cold water nearby in case of splashes.