This homemade traditional caramel flan recipe is a truly decadent and delightful dessert. A luscious, velvety custard, gently baked to perfection and topped with a golden caramel sauce. It’s a dessert that will transport you to a world of pure indulgence.
Imagine sinking your spoon into the smooth creamy custard savoring each spoonful as it melts in your mouth, the delicate balance of sweetness and richness will tantalize your taste buds, leaving you craving more.
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Jump to Recipe———
Indulge yourself in this heavenly dessert that will surely leave you craving more. Made with super simple ingredients that you can find anywhere.
Ingredients
YOU NEED
- Granulated sugar
- Milk
- Vanilla
- Eggs
Ingredients
YOU NEED
- Granulated sugar
- Water
Materials
Important
Safety is really important, it’s a top priority when working in the kitchen, especially when dealing with hot liquids like boiling water, milk and caramel. Always make sure to have adult supervision, an adult has to be present alway when making flan, especially if you are younger or have limited experience in the kitchen. They cn guide you through the process and ensure your safety.
Fresh ingredients
Using fresh ingredients is essential for the best results when making flan, they tend to have more vibrant and pronounced flavors compared to older ones. They contribute to a smoother and creamier texture in flan and they’re less likely to harbor harmful bacteria or contaminants.
Tips
Here are some really important tips on how to make this flan process more enjoyable and to achieve better results.
– strain the custard mixture, this helps remove any lumps or air bubbles that may affect the final consistency.
– use a water bath, baking the flan in a water bath helps create a gentle and even heat distribution.
– dont rush the cooling process, a flan needs its time to cool down and set or else it would crumble and you could also get hurt
– dont stir the caramel, when making caramel specially if its your first time you might be scared of it getting burnt but its really important to not stir the caramel at all, if your stir the caramel its gonna cristalice
– pour the caramel into a greased mold immediately, if you wait for the caramel to cool down in the sauce pan its gonna harden
– when pouring the milk make sure to keep mixing, dont allow the milk to cook the eggs
– garnish with fresh fruits and mint leaves
Process
Traditional caramel flan
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RECIPE in cups and grams
INGREDIENTS:
Flan
- 1500 ml milk
- 180 grams granulated sugar
- 9 eggs
- 1 tablespoon vanilla (depends on what vanilla youre using, i use a really cheap one so i need more, if you use a good quality vanilla you need way less)
Caramel
- 65 grams granulated sugar
- 20 ml water
INSTRUCTIONS: traditional caramel flan
1)First step, eggs
We are gonna start by cracking 9 eggs. It’s always a good practice to crack them individually on a separate surface before pouring them into a bowl, this is to ensure that if one of the eggs s in a bad or spoiled state it dos now contaminate the other eggs or the entire batch of ingredients.
2)Second step, beat eggs
Now it’s important to properly beat them to ensure theyre well mixed and evenly combined, you wanna use a whisk or an electric mixer. Beat the eggs for about 2 minutes or until you can see an homogenous mixture.
Put the milk into a pan and bring it to boil.
3)Third step, rest of ingredients
Once the eggs are well beaten you wanna incorporate the granulated sugar and vanilla and mix with a whisk until its all combined. You now wanna pour the milk carefully and slowly into the egg mixture, it’s better if you can use the help of another person for this step. One should be mixing with the whisk and the other one pouring the milk into the mixture.
If you dont mix while the milk is being poured you are gonna make scrambled eggs. Now you wanna strain your flan mixture to ensure a smooth and creamy texture.
4)Forth step, caramel
In a small pan convine granulated sugar with water over medium/low heat. Dont stir, leave it on the stove and let the mixture come to a boil. You can swirl the pan gently if you want or feel like it’s needed but try not to touch it a lot or it will cristalice.
Once the caramel starts to look a little yellow allow it to boil for about 30 more seconds or until it has a little more color and remove from the heat. It will get darker on the pan and if you leave it there for too long it’s gonna get too dark.
Immediately pour the caramel into the bottom of your previously greased flan mold and then pour the flan mixture on top.
5)Fifth step, bake
You need to place the flan mold into a bigger baking dish, being careful not to splash any water into the flan mixture. The water should come up about halfway up the sides of the flan mold.
Place the baking dish with the flan into the oven at 180 C (356F) and bake for about 1h. However it’s important to check for oneness by inserting a wooden stick into the center of the flan. If it comes out clean, the flan is ready.
6)Sixth step, lift the mold away
Before doing this step allow the fan to cool down for some hours, we left it in the fridge for about 12h but 5h should be fine.
If you are using a silicone mold like we did this step is gonna be really difficult so you wanna grab a mold the same size as the flan and place it right under the flan mold, so the flan mold should be inside of the other mold.
Grab a big plate and place it upside down on top of the mold now quickly invert the entire setup. The plate should now be on the bottom, with the flan on top. Gently lift the mold away from the flan, allowing it to slowly release onto the plate.
If you are using a normal mold you have to do the same thing but without having to place the silicon mold inside of another mold.
final results
These are the final results on the traditional caramel flan, it should be super jiggly and delicious, you can make 10 portions out of it. We recommend decorating with raspberries and mint leaves and that’s it, enjoy.:)
flan recipe
Ingredients
Flan
- 1500 ml milk
- 180 grams granulated sugar
- 9 eggs
- 1 tablespoon vanilla depends on what vanilla youre using, i use a really cheap one so i need more, if you use a good quality vanilla you need way less
Caramel
- 65 grams granulated sugar
- 20 ml water
Instructions
1)First step, eggs
- We are gonna start by cracking 9 eggs. It’s always a good practice to crack them individually on a separate surface before pouring them into a bowl, this is to ensure that if one of the eggs s in a bad or spoiled state it dos now contaminate the other eggs or the entire batch of ingredients.9 eggs
2)Second step, beat eggs
- Now it’s important to properly beat them to ensure theyre well mixed and evenly combined, you wanna use a whisk or an electric mixer. Beat the eggs for about 2 minutes or until you can see an homogenous mixture.
- Put the milk into a pan and bring it to boil.1500 ml milk
3)Third step, rest of ingredients
- Once the eggs are well beaten you wanna incorporate the granulated sugar and vanilla and mix with a whisk until its all combined. You now wanna pour the milk carefully and slowly into the egg mixture, it’s better if you can use the help of another person for this step. One should be mixing with the whisk and the other one pouring the milk into the mixture.1500 ml milk, 180 grams granulated sugar, 1 tablespoon vanilla
- If you dont mix while the milk is being poured you are gonna make scrambled eggs. Now you wanna strain your flan mixture to ensure a smooth and creamy texture.
4)Forth step, caramel
- In a small pan convine granulated sugar with water over medium/low heat. Dont stir, leave it on the stove and let the mixture come to a boil. You can swirl the pan gently if you want or feel like it’s needed but try not to touch it a lot or it will cristalice.65 grams granulated sugar, 20 ml water
- Once the caramel starts to look a little yellow allow it to boil for about 30 more seconds or until it has a little more color and remove from the heat. It will get darker on the pan and if you leave it there for too long it’s gonna get too dark.
- Immediately pour the caramel into the bottom of your previously greased flan mold and then pour the flan mixture on top.
5)Fifth step, bake
- You need to place the flan mold into a bigger baking dish, being careful not to splash any water into the flan mixture. The water should come up about halfway up the sides of the flan mold.
- Place the baking dish with the flan into the oven at 180 C (356F) and bake for about 1h. However it’s important to check for oneness by inserting a wooden stick into the center of the flan. If it comes out clean, the flan is ready.
6)Sixth step, lift the mold away
- Before doing this step allow the fan to cool down for some hours, we left it in the fridge for about 12h but 5h should be fine.
- If you are using a silicone mold like we did this step is gonna be really difficult so you wanna grab a mold the same size as the flan and place it right under the flan mold, so the flan mold should be inside of the other mold.
- Grab a big plate and place it upside down on top of the mold now quickly invert the entire setup. The plate should now be on the bottom, with the flan on top. Gently lift the mold away from the flan, allowing it to slowly release onto the plate.
- If you are using a normal mold you have to do the same thing but without having to place the silicon mold inside of another mold.
final results
- These are the final results on the flan, it should be super jiggly and delicious, you can make 10 portions out of it. We recommend decorating with raspberries and mint leaves and that’s it, enjoy.:)
Nutrition
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