Recipe
Classic Caramel Flan
This is a classic baked caramel flan: a smooth vanilla egg custard cooked gently in a water bath over a layer of amber caramel. It is chilled until firm, then unmolded so the caramel becomes a sauce over the custard.
Ingredients
Caramel | |
|---|---|
3⁄4 | cup granulated sugar |
1⁄4 | cup water |
Custard | |
2 | cups whole milk |
1 | cup heavy cream |
1⁄2 | cup granulated sugar |
4 | pieces egg |
2 | pieces egg yolk |
2 | teaspoons vanilla extract |
1⁄4 | teaspoon fine salt |
Instructions
| 1. | Heat the oven to 325°F and arrange six 6-ounce ramekins in a deep baking dish. |
|---|---|
| 2. | Combine the sugar and water for the caramel in a small saucepan and cook over medium heat without stirring until the syrup turns a deep amber color. |
| 3. | Immediately divide the hot caramel among the ramekins, tilting each ramekin carefully to coat the bottom. |
| 4. | Warm the milk and cream in a saucepan over medium heat until steaming but not boiling. |
| 5. | Whisk the sugar, whole eggs, egg yolks, vanilla extract, and salt in a large bowl until smooth. |
| 6. | Slowly whisk the warm milk mixture into the eggs in a thin stream to make a smooth custard. |
| 7. | Strain the custard through a fine-mesh sieve into a pitcher or large measuring cup. |
| 8. | Divide the custard evenly among the caramel-lined ramekins. |
| 9. | Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. |
| 10. | Bake until the flans are set around the edges and still wobble slightly in the center, 40 to 50 minutes. |
| 11. | Transfer the ramekins from the water bath to a rack and let them cool to room temperature. |
| 12. | Cover and refrigerate the flans for at least 4 hours or overnight. |
| 13. | Run a thin knife around each flan, invert onto a small plate, and let the caramel sauce flow over the custard before serving. |
Published on Jul 25, 2024 by Luminița
