Serves 8
80 min
Baked Flan
Recipe GLPR53df96712d485b
A silky Spanish custard dessert with a rich caramel layer, baked in a water bath until golden and set. This elegant treat features eggs and cream for a delicate, creamy texture and is topped with a glossy layer of dark caramel sauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup whole milk
5 large eggs
2 teaspoons vanilla extract
Directions
Preheat your oven to 350°F (175°C).
Place the white sugar in a small nonstick saucepan over medium heat. Allow it to dissolve slowly, gently shaking and swirling the pan occasionally to ensure even melting. Do not stir constantly, as this can cause crystallization.
Once the sugar has dissolved and begins to turn golden brown, carefully lift the pan 4 to 6 inches above the heat source. Continue allowing the sugar to deepen in color to a rich dark golden brown. You may make gentle movements, but avoid continuous stirring.
Pour the hot caramelized sugar into a 1½ quart casserole dish or large loaf pan. Quickly swirl the pan to coat the bottom and lower sides evenly with the caramel. Set aside to cool briefly.
In a blender, combine the sweetened condensed milk, heavy cream, whole milk, eggs, and vanilla extract. Blend on high speed for approximately one minute until the mixture is completely smooth and well combined.
Carefully pour the custard mixture over the caramelized sugar layer in the casserole dish.
Place the filled casserole dish into a larger roasting pan. Add approximately 1 inch of hot water to the outer pan to create a water bath around the flan.
Bake in the preheated oven for 50 to 60 minutes, until the custard is set but still slightly jiggly in the very center (the internal temperature of the custard should reach 160°F or higher). The flan should be pale golden on top.
Remove the flan from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours before serving.
To serve, run a thin knife around the edges and invert the flan onto a serving plate so the caramel sauce pools over the top.
