Caramel Flan

Ingredients

• 0.75 cup granulated sugar (For the caramel)
• 1 can sweetened condensed milk (The source does not specify can size; estimated as a standard 14-ounce can)
• 1 can evaporated milk (The source does not specify can size; estimated as a standard 12-ounce can)
• 1.75 cup heavy whipping cream
• 2 tbsp vanilla extract
• 5 large eggs (Room temperature)
• 0.25 tsp salt
• hot water (For the water bath; pour at least halfway up the sides of the cake pan without allowing it into the pan)
• berries (Optional garnish)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Place the granulated sugar in a saucepan over medium heat. Stir continuously to make the caramel.

3. 3

   When the sugar begins to turn golden, swirl the pan frequently over the heat. Continue until the sugar is completely dissolved, no longer lumpy, and reaches a cinnamon color.

4. 4

   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, taking care because the bottom of the pan will become hot. Set the pan aside.

5. 5

   Add the condensed milk, evaporated milk, heavy whipping cream, vanilla extract, eggs, and salt to a blender.

6. 6

   Blend on low speed for 1 minute to avoid creating too much foam or too many bubbles.

7. 7

   Strain the custard mixture through a strainer.

8. 8

   Pour the strained custard into the caramel-lined cake pan, then cover the pan with a sheet of foil, ensuring the foil does not touch the top of the custard.

9. 9

   Set the covered cake pan inside a large roasting pan. Place 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 it.

10. 10

    Bake at 350°F (175°C) for 1 hour 30 minutes.

11. 11

    Jolt the pan gently to check the center. It should have a stiff jiggle. If it appears too liquid or wobbly, bake for another 10 minutes.

12. 12

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

13. 13

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

14. 14

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

15. 15

    If the flan does not slide out easily, tap the cake pan until it dislodges, then gently lift the pan away.

16. 16

    Garnish with berries if desired. Serve each slice with extra caramel sauce spooned over it.

Notes

The source does not specify the sizes of the condensed-milk and evaporated-milk cans. The flan requires at least 6 hours of refrigeration, or overnight, to fully set.

Nutrition per serving

• dessert
• baked
• custard
• flan
• caramel
• Latin American
• make-ahead
• vegetarian