Creamy Caramel Flan

Ingredients

• 1 cup granulated sugar (For the caramel)
• 14 oz sweetened condensed milk (1 can)
• 12 oz evaporated milk (1 can)
• 1.75 cup unsweetened heavy whipping cream
• 1 tbsp vanilla bean paste
• 5 large eggs (Room temperature)
• 3 egg yolks
• salt (A pinch)
• hot water (For the water bath; pour into the roasting pan at least halfway up the sides of the cake pan, without letting it enter the cake pan)
• berries (Optional garnish)

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   Place the granulated sugar in a saucepan over medium heat. Swirl the pan. Once the sugar begins to turn golden, continue swirling it frequently over the heat until it is the color of cinnamon, no longer lumpy, and completely dissolved.

3. 3

   Immediately pour the melted sugar into a round 9-inch cake pan. Quickly tilt the pan to spread the caramel over the bottom before it sets. Use caution because the bottom of the pan will become hot. Set the pan aside.

4. 4

   Place the condensed milk, evaporated milk, heavy cream, vanilla bean paste, eggs, egg yolks, and salt in a bowl.

5. 5

   Blend the mixture with a hand blender on low speed for 1 minute, keeping the speed low to avoid creating excessive foam or bubbles.

6. 6

   Strain the blended custard mixture through a strainer.

7. 7

   Pour the strained custard into the cake pan over the caramel.

8. 8

   Cover the cake pan with a sheet of foil, ensuring that the foil does not touch the top of the custard.

9. 9

   Place the covered cake pan inside a large roasting pan. Set the roasting pan in the oven, then pour hot water into the roasting pan until it reaches at least halfway up the sides of the cake pan. Do not let the water reach the top of the cake pan or enter the cake pan.

10. 10

    Bake at 350°F for 1 hour and 30 minutes. When done, jolt the pan gently; the center should have a stiff jiggle. If it appears too liquid or wobbly, bake for an additional 10 minutes.

11. 11

    Remove the flan from the oven, uncover it, transfer the cake pan to a rack, and cool to room temperature.

12. 12

    Cover the cooled flan with plastic wrap and refrigerate for at least 6 hours or overnight, until the custard is fully set.

13. 13

    To serve, run a knife around the edges of the pan. Place a rimmed platter over the cake pan, hold the platter and pan together with both hands, and invert the flan onto the platter.

14. 14

    If the flan does not slide out easily, tap the cake pan until you feel it dislodging, then gently lift the pan off the flan.

15. 15

    Garnish with berries, if desired, and serve, spooning extra caramel sauce over each slice.

Notes

The source specifies a 9-inch cake pan and a water bath but does not give a precise amount of water. Take care when tilting the hot caramel pan and when handling the roasting pan filled with hot water.

Nutrition per serving

• dessert
• flan
• custard
• caramel
• baked
• make-ahead
• Mexican-inspired