Classic Flan

08 May 2015

Classic Flan

This is my famous flan AKA caramel custard recipe! It is smooth, rich and always a crowd-pleaser! You can make more or less caramel according to your preference. From my experience, the caramel is the best part!

1/3 cup sugar for caramel
4 eggs
1 14 oz. can condensed milk
1 3/4 cup water
1 tsp. vanilla (extract, paste, or bean)
Pinch of nutmeg (optional)

  1. Make caramel in oven safe, stove top safe container using sugar.
  2. Preheat oven to 350° F.
  3. Combine the rest of the ingredients in large mixing bowl. Pour into dish with cooled/hardened caramel.
  4. Bake in water bath for 50 minutes.
Tips & Tricks
  • Making the caramel is the hardest part. You have to melt the sugar on low heat. This will take a while but do not leave it just slowly twirl the sugar around the container until all sides are coated and sugar is amber in color.
  • I use a stainless steel dish that is both stove-top and oven safe.
  • Do not over bake! It's okay if it is not completely firm as it will continue to cook in the water bath for a few minutes after removing it from the oven.
  • You can add other extracts and flavors as you like but I prefer classic vanilla!

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