Silky Caramel Flan
Classic caramel custard with a glossy top and ultra-smooth, creamy texture—elegant and irresistible.
Ingredients
For the caramel
- 3/4 cup granulated sugar
- 2 tbsp water (optional, helps dissolve sugar)
For the custard
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the caramel: Add sugar (and water if using) to a saucepan over medium heat. Cook without stirring until melted and deep amber, 6–8 minutes. Immediately pour into a 9-inch round pan (or 6 ramekins), tilting to coat the bottom.
- Heat the milk: Warm milk in a saucepan until steamy (not boiling). Remove from heat.
- Whisk custard: In a bowl, whisk eggs, sugar, vanilla, and salt. Slowly whisk in the warm milk until smooth.
- Set up water bath: Pour custard over the set caramel. Place the pan in a larger baking dish and add hot water to come halfway up the sides.
- Bake: Bake at 325°F (165°C) for 35–45 minutes (25–30 minutes for ramekins), until the center is just set and jiggles slightly.
- Chill: Remove from water bath, cool to room temperature, then chill at least 4 hours or overnight.
- Unmold & serve: Run a knife around edges. Invert onto a platter to release with its caramel sauce. Slice and serve.
Details
- Prep Time: 15 minutes
- Bake Time: 35–45 minutes
- Chill Time: 4 hours
- Total Time: ~5 hours
- Yield: 8 slices
- Kcal: ~230 kcal per slice
Tip: For extra-smooth flan, strain the custard through a fine sieve before pouring over the caramel.