Classic Caramel Flan (Crème Caramel)

Name: Classic Caramel Flan (Crème Caramel)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 cup granulated sugar; 1/4 cup water; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tablespoon vanilla extract

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Cuisine

Spanish

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

300

Flan, also known as crème caramel, is a dessert that has stood the test of time across cultures, celebrated for its silky texture and glossy caramel finish. This custard-based dish is especially popular in Spain, Latin America, and the Philippines, though it has found fans worldwide.

What makes flan truly special is its balance of simplicity and elegance—few ingredients transform into a luxurious dessert that feels indulgent yet approachable.

The caramel adds depth and bittersweet contrast to the sweet, creamy custard, creating a perfect harmony of flavors in every bite. Flan is also incredibly versatile, often adapted with hints of citrus, coffee, or coconut to suit different traditions.

Whether prepared in a family kitchen or served at a fine dining restaurant, flan carries both comfort and sophistication. It’s the kind of dessert that makes you slow down, savor, and appreciate the beauty of classic recipes passed down through generations.

Image of Classic Caramel Flan (Crème Caramel)

Ingredients

For the caramel

1 cup granulated sugar
1/4 cup water

For the custard

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Place a large baking dish in the oven and fill halfway with hot water for a water bath.
In a saucepan, combine sugar and water over medium heat. Cook until sugar dissolves and turns into golden caramel (8–10 minutes). Quickly pour caramel into the bottom of a round baking dish or 6 ramekins, swirling to coat.
In a large bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth.
Pour custard mixture over the caramel layer.
Place the dish (or ramekins) into the hot water bath. Bake for 50–60 minutes, or until a knife inserted comes out clean.
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate so caramel sauce drizzles over the top.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 6 grams; 30%
Cholesterol: 90 milligrams; 30%
Sodium: 120 milligrams; 5%
Carbs: 45 grams; 16%
Protein: 8 grams
Sugar: 42 grams
Fiber: 0 grams; 0%

10 tips för att göra perfekt flan

Koka kolan långsamt för att undvika att den bränns.
Snurra snabbt ner karamell i skålen – den stelnar snabbt.
Sila vaniljsåsblandningen för den smidigaste konsistensen.
Använd ett vattenbad för att förhindra curdling.
Övergrädda inte – vaniljsås ska vicka lite i mitten.
Kyl helt innan du kyler.
Kyl över natten för bästa smak och konsistens.
Kör en kniv runt kanterna innan du lossar den.
Värm botten av skålen kort för att släppa karamell om den fastnar.
Experimentera med smaker som kaffe, kokos eller citrus.

Servera den med förslag

Färska bär för ljushet
En klick vispgrädde
Rakad choklad för överseende
En kopp espresso eller starkt kaffe
Som en del av ett dessertfat med churros eller kakor

Vanliga frågor

F: Kan jag göra flan i förväg?
A: Ja, flan görs bäst en dag i förväg och kyls över natten.

F: Varför är min flan gummiaktig?
A: Överbakning eller hög ugnstemperatur kan göra flanen seg.

F: Kan jag använda mjölk istället för evaporerad mjölk?
A: Ja, men konsistensen blir något ljusare.

F: Hur vet jag när flan är färdig?
A: Den ska vara inställd i kanterna men fortfarande skaka lite i mitten.

F: Kan flan frysas?
A: Nej, frysning ändrar vaniljens konsistens. Det är bäst att äta färskt och kylt.

Chef's Recommendation

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Classic Caramel Flan (Crème Caramel)