Caramel Flan
Silky Mexican custard with a layer of caramelized sugar on top that cracks to reveal the creamy custard beneath. Each spoonful delivers the perfect contrast between the bitter-sweet caramel and rich, vanilla-scented custard.
Ingredients
- •4 pcs Eggs
- •400 g Sweetened condensed milk
- •350 ml Evaporated milk
- •1 tsp Vanilla
- •100 g Sugar
- •1 to taste Coconut milk
- •1 to taste Caramel sauce
- •1 to taste Nutmeg
Instructions
- 1
Make caramel: combine 1 cup sugar and 1/4 cup water in saucepan. Cook over medium heat without stirring until amber-colored, about 8-10 minutes. Immediately divide among 6 ramekins.
💡 Watch carefully - caramel goes from amber to burnt in seconds. Swirl the pan instead of stirring.
- 2
Preheat oven to 350°F (175°C). Warm 2 cups milk in saucepan with vanilla bean (or extract). Whisk 4 egg yolks with 3/4 cup sugar until pale.
💡 Temper the eggs slowly to prevent scrambling. The mixture should be thin before baking.
- 3
Slowly whisk warm milk into egg mixture. Strain through fine mesh sieve into pitcher. Pour into ramekins on baking sheet.
💡 Straining removes any bits that would ruin the smooth texture. Fill ramekins 3/4 full.
- 4
Add hot water to baking sheet halfway up ramekins. Bake 40-45 minutes until edges set but center jiggles slightly.
💡 Water bath ensures gentle, even cooking. The jiggle indicates carryover cooking will finish it.
- 5
Cool to room temp, then refrigerate at least 4 hours or overnight. To unmold, run knife around edge, place plate on top, and invert.
💡 Overnight is best - the caramel seeps into the custard. Invert just before serving.