Decadent Caramel Flan
A classic flan recipe with a modern twist, featuring a rich caramel topping and a creamy custard filling. Perfect for any occasion.
Equipment Needed
- 9-inch round cake pan
- Blender
- Roasting Pan
- Saucepan
- Whisk
Ingredients
- 110.00 gramsGranulated Sugar(For the caramel)
- 360.00 mlEvaporated Milk(Full-fat for best flavor)
- 400.00 mlSweetened Condensed Milk(Full-fat)
- 240.00 mlFull-Fat Coconut Milk(Use full-fat for richness)
- 4.00 piecesLarge Eggs(Room temperature for best results)
- 1.00 tablespoonVanilla Extract(Pure vanilla for the best flavor)
- 4.00 tablespoonsWater(For caramel)
Instructions
Preheat oven to 350°F (175°C). Prepare a roasting pan large enough to hold a 9-inch round cake pan with space around it. Line the pan with a clean cotton kitchen towel.
Estimated time: 5 minutes
In a small saucepan, combine sugar and water. Cook over medium-high heat, swirling the pan until sugar dissolves and turns amber.
Estimated time: 10 minutes
Carefully pour the hot caramel into the prepared cake pan and let it cool and set.
Estimated time: 10 minutes
In a blender, combine evaporated milk, condensed milk, coconut milk, eggs, and vanilla extract. Blend until smooth.
Estimated time: 30 minutes
Pour the custard mixture into the caramel-lined cake pan.
Estimated time: 5 minutes
Cover the cake pan tightly with aluminum foil.
Estimated time: 2 minutes
Place the cake pan inside the roasting pan and pour boiling water into the roasting pan until it comes about ¾ up the sides of the cake pan.
Estimated time: 5 minutes
Bake for 50-60 minutes, or until the flan is set on the outside but still slightly wobbly in the center.
Estimated time: 60 minutes
Remove the cake pan from the roasting pan and let it cool on a wire rack. Remove the foil and refrigerate overnight.
Estimated time: 120 minutes
Run a knife around the edges of the flan to loosen it. Invert onto a serving platter and serve chilled, sliced into wedges.
Estimated time: 10 minutes