Creamy Caramel Flan



Creamy Caramel Flan

Picture this: a velvety, indulgent dessert that melts in your mouth with every spoonful. Our Creamy Caramel Flan is the epitome of elegance and flavor, a culinary masterpiece that combines the rich sweetness of caramel with the smoothness of creamy custard.

Ingredients

  • 1 cup granulated sugar
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, melt brown sugar over medium heat until it turns into a golden caramel. Pour this into the bottom of your flan mold.
  3. In a mixing bowl, whisk together eggs, milk, cream, granulated sugar, and vanilla extract until well combined.
  4. Pour the mixture over the caramel in the flan mold.
  5. Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold.
  6. Bake for 45-50 minutes or until the flan is set but still slightly jiggly in the center.
  7. Remove from the oven, let it cool, and then refrigerate for at least 4 hours or overnight.
  8. When ready to serve, run a knife around the edge of the flan, place a serving plate on top, and invert to release the flan with its caramel layer on top.

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Yields: 8 servings

Creamy Caramel Flan is a timeless dessert that effortlessly blends the rich sweetness of caramel with the silky texture of custard. It’s a treat for the senses, perfect for any occasion.

Nutritional Information: Calories per serving – 320 | Total Fat – 18g | Cholesterol – 185mg | Sodium – 75mg | Total Carbohydrates – 35g | Protein – 6g

Make this Creamy Caramel Flan to elevate your dessert game, and be prepared to indulge in a symphony of flavors that will leave your guests craving more. It’s not just a dessert; it’s a culinary experience.

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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