Description
A smooth, creamy caramel flan that’s surprisingly easy to make and perfect for dessert lovers.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1/4 cup water
- 14 oz can sweetened condensed milk (preferably la lechera brand)
- 12 oz can evaporated milk (preferably Carnation brand)
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs, room temperature
- 1/4 tsp fine sea salt
- Berries to serve (strawberries, raspberries or blueberries, optional garnish)
Instructions
- Preheat oven to 350°F and position a rack in the middle. Bring water to a boil for the water bath and prepare a 9-inch round cake pan.
- In a heavy-bottomed saucepan, combine sugar and water. Heat over medium-high without stirring until golden. Swirl until amber, then remove from heat.
- Quickly pour caramel into the cake pan, tilting to coat the bottom. Set aside.
- In a blender, combine condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend on low for 1 minute. Strain through a fine mesh sieve into the cake pan.
- Cover the pan with foil, ensuring it doesn’t touch the custard surface.
- Place the cake pan in a roasting pan. Pour hot water around the cake pan until it reaches halfway up the sides.
- Bake for 70–80 minutes until a gentle jiggle remains in the center. Remove, cool to room temperature, then refrigerate for at least 6 hours to set.
- To serve, run a knife around the edge, invert onto a platter, garnish with berries, and spoon extra caramel over each slice.
- Prep Time: 30 minutes
- Cook Time: 70-80 minutes
- Category: Desserts
- Cuisine: Latin American, Mexican
Nutrition
- Serving Size: 12 servings
- Calories: 341 kcal
- Sugar: 35 g
- Sodium: 156 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 35 g
- Protein: 8 g
- Cholesterol: 127 mg
