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Silky Classic Flan Recipe Easy Homemade Caramel Custard with Smooth Texture

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A rich and creamy caramel custard with a smooth texture and glossy caramel top, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 1 cup (200g) granulated sugar (for caramel)
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 5 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar (for custard)
  • 1 tablespoon pure vanilla extract
  • A pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Set a kettle of water to boil for the water bath.
  2. In a medium heavy-bottom saucepan, add 1 cup (200g) granulated sugar over medium heat. Stir constantly as the sugar melts and turns a rich amber color, about 8-10 minutes. Watch carefully to avoid burning.
  3. Quickly and carefully swirl the hot caramel into the bottom of each ramekin, coating evenly. Set ramekins aside to let caramel harden.
  4. In a large mixing bowl, whisk together 5 large eggs and 3/4 cup (150g) sugar until combined but not frothy.
  5. Gently warm 2 cups (480ml) whole milk and 1 cup (240ml) heavy cream in a saucepan over medium heat until just steaming, about 3-4 minutes.
  6. Slowly pour warm milk mixture into eggs while whisking constantly to temper the eggs and avoid curdling.
  7. Stir in 1 tablespoon pure vanilla extract and a pinch of salt.
  8. Pour custard mixture through a fine mesh strainer into a large jug or bowl to remove any cooked egg bits.
  9. Pour custard gently over the set caramel in each ramekin, leaving a little space at the top.
  10. Place ramekins in a large baking dish. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
  11. Bake for 45-55 minutes, or until flan is set but slightly jiggly in the center.
  12. Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  13. To unmold, run a knife gently around the edges, place a dessert plate over the ramekin, and invert quickly.

Notes

Warm the ramekin slightly if caramel hardens too quickly before pouring custard. Maintain water bath water level halfway up ramekins to ensure even cooking. Do not overbake; flan should jiggle slightly in the center. Chill for at least 4 hours or overnight for best texture.

Nutrition

Keywords: flan, caramel custard, classic flan, homemade flan, smooth texture, easy dessert, creamy custard

Find it online: https://evabake.com/silky-classic-flan-recipe-easy-homemade-caramel-custard-with-smooth-texture/