Classic Caramel Flan
User Reviews
4.5
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Chill Time
6 hrs
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Total Time
7 hrs 10 mins
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Servings
10
-
Calories
332 kcal
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Course
Baked Goods
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Cuisine
Mexican
Classic Caramel Flan
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If you've been scared to make what seems like a complicated dessert, don't worry!! This flan recipe is easy to follow and delivers delicate, TENDER, delicious flan with an IRRESISTIBLE caramel sauce!!
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Ingredients
- 1 cup granulated sugar
- ½ cup water
- 4 large eggs
- one 14-ounce can sweetened condensed milk
- one 12-ounce can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350F and place a 9-inch glass pie dish in the oven while it’s preheating.
- To a 2-cup glass measuring cup, add the granulated sugar, water, no need to stir, place the cup in the microwave and heat on high power for about 7 to 10 minutes or until it turns into a light-colored caramel sauce. It will be bubbling vigorously and is extremely hot ~350F and can burn you; use extreme caution when removing the cup from the microwave.
- Pour the sauce into the bottom of your glass pie dish; set aside.
- To a blender canister, add the remaining ingredients, and blend on high for 1 minute or until well combined. Pour overthe caramel sauce in the prepared dish.
- Cover the dish with foil and bake for 60 minutes, or until done. Flan will be slightly jiggly in the center when it’sdone but a knife inserted in the center will come out clean. If the jiggly area is the size of a deck of playing cards or smaller, I would assume the flan is done. In the last 10-15 minutes of baking, you can remove the foil if your flan is well on it's way to setting up but it's still paler in color and you want to give it a bit more color.
- Allow the flan to cool at room temp for about 3-4 hours, and then in the fridge for 3-4 hours, or overnight (better), before inverting the pie dish over a serving platter and releasing the flan. Tips - If your flan is stubborn and doesn’t want to release because the sticky caramel is holding onto it, give it 10-15 minutes at room temp. If that doesn’t work, run a kitchen towel under very hot water, wring it out, place it onto the glass pie dish, and that should release the flan. Serve chilled.
Notes
- Storage: Flan will keep for up to 5 days in the fridge making it great for entertaining because you can make it in advance.
- Adapted from AllRecipes.
Nutrition Information
Show Details
Serving
1
Calories
332kcal
(17%)
Carbohydrates
53g
(18%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Cholesterol
104mg
(35%)
Sodium
137mg
(6%)
Sugar
53g
(106%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 104mg | 35% |
| Sodium | 137mg | 6% |
| Sugar | 53g | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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