Creamy Caramel Flan 🍮✨ So Silky & Easy to Make!

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk

Coconut cream is lower in sugar and adds a unique flavor.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is often more affordable.

Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil for the water bath.

In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once it starts to turn golden, swirl the pan frequently until it’s the color of cinnamon, about 1-2 minutes, then remove from heat and swirl for another 30 seconds as it turns amber-colored.

Immediately pour melted sugar into your round cake pan and quickly tilt to spread the caramel over the bottom before it sets. Set the pan aside.

In a blender, add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed to avoid too much foam. Strain the mixture through a fine mesh sieve lined with cheesecloth and pour it into the cake pan over the caramel layer.

Cover the cake pan with foil, ensuring it isn’t touching the top of the custard.

Set the cake pan inside a large roasting pan and pour hot water from the kettle into the roasting pan, at least halfway up the sides of the cake pan, without getting inside the cake pan.

Bake at 350 for 70-80 minutes. When done, there should be a stiff jiggle in the center. If it seems too liquid, bake for another 10 minutes. Remove from oven, uncover, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.

Run a knife around the edges of the pan. Set a rimmed platter over the cake pan and invert the cake onto the platter. If it doesn’t slide out easily, tap the cake pan until it dislodges. Garnish with berries if desired and serve with extra caramel sauce.

Cooking Techniques

Equipment Needed

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