Vanilla Flan
This classic Vanilla Flan is a rich and creamy custard dessert topped with a smooth caramel sauce. Silky and indulgent, it’s the perfect make-ahead treat for any occasion!
Equipment
- Mixing bowls
- Saucepan
- Blender
- 9-Inch Cake Pan
- Baking Dish
- Oven
Ingredients
- 3/4 cup granulated sugar for caramel
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan over medium-low heat, melt the granulated sugar, stirring occasionally, until it turns into a golden caramel.
- Quickly pour the caramel into a 9-inch cake pan, tilting to coat the bottom evenly. Let it cool and harden.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth.
- Pour the custard mixture over the hardened caramel in the cake pan.
- Place the cake pan inside a larger baking dish and fill the outer dish with hot water, creating a water bath.
- Bake for 50-55 minutes, or until the center is just set and slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edges of the flan and carefully invert onto a serving plate to release the caramel sauce.
- Slice and serve chilled.
Notes
- Storage: Keep refrigerated for up to 5 days.
- Serving Tip: Garnish with fresh berries or a dollop of whipped cream for extra flavor.
- Variation: Add a splash of rum or cinnamon to the custard for a different twist.