Baking & Pastry > Custards & Creams (Baked) > Custards > Flan Recipe (Caramel Custard)

Classic Vanilla Flan

Indulge in the creamy decadence of a classic vanilla flan. This caramel custard recipe features a silky smooth custard base with a rich caramel topping, perfect for a sophisticated dessert.

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
6-8
Ingredients
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 5 Large Eggs
  • 2 Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 Pinch of Salt

Prepare the Caramel

In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber caramel. Swirl the pan occasionally to ensure even coloring. Be careful not to burn the caramel, as it will become bitter. Once the caramel is ready, immediately pour it into the bottom of a 9-inch round baking dish or individual ramekins, swirling to coat the bottom evenly.

Make the Custard

In a separate bowl, whisk together the whole milk, heavy cream, eggs, egg yolks, vanilla extract, and salt until well combined and smooth. Avoid over-whisking, as this can create air bubbles in the custard. Gently pour the custard mixture over the caramel in the baking dish or ramekins.

Bake in a Water Bath

Preheat your oven to 325°F (160°C). Place the baking dish or ramekins inside a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the baking dish or ramekins. This creates a water bath, which helps to ensure that the custard cooks evenly and prevents it from curdling. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.

Cool and Refrigerate

Once the flan is baked, remove it from the oven and carefully remove it from the water bath. Let it cool completely at room temperature. Then, cover the baking dish or ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set completely.

Invert and Serve

To unmold the flan, run a thin knife around the edges of the baking dish or ramekins. Place a serving plate over the top and carefully invert the flan onto the plate. The caramel will flow over the custard, creating a beautiful and delicious presentation. Serve chilled.

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FAQ

  • Why do I need a water bath?

    A water bath helps to regulate the temperature and ensures the flan cooks evenly and gently. This prevents the custard from curdling or becoming rubbery.
  • How do I know when the flan is done?

    The flan is done when the edges are set but the center is still slightly jiggly. A knife inserted near the edge should come out clean.
  • Can I make this recipe in individual ramekins?

    Yes, you can. Reduce the baking time by approximately 10-15 minutes.