Creamy caramel flan
Ingredients
1 cup granulated sugar
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
13/4 cup unsweetened heavy whipping cream
1 tbsp vanilla beans paste
5 large eggs, room temperature
3 egg yolks
Pinch of salt
Method :
Preheat the oven to 350°F. In a saucepan add sugar on medium heat. Swirl the pan Once you see it start to turn golden then start swirling the pan frequently over the heat until it's the color of cinnamon and it's no more lumpy, and the sugar is completely desolved.
Immediately pour melted sugar into your round 9' cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the flan mixture .
In a bowl add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend with hand blender for 1 minute on low speed (to avoid too much foam/bubbles).
Strain the mixture through a strainer.
Add the mixture to the cake pan over caramel.
Cover the cake pan with a sheet of foil, making sure the foil isn't touching the top of the custard.
Set the cake pan inside of a large roasting pan then set the roasting pan in your oven. Pour hot water into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn't reach the top of your baking pan or get inside your cake pan.
Bake at 350 for 1 hour 30 minutes. When it's done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes.
Remove from oven, uncover, transter to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.
To Serve, Run a knife around the edges of the pan. Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn't slide out easily, tap the cake pan until you feel it dislodging then lift the cake pan gently off the cake.
Garnish with berries if desired and serve spooning extra caramel sauce over each slice.
If you're interested in experimenting with your flan, consider adding a pinch of salt for a subtle salted caramel twist that enhances the rich caramel flavor. Many flan lovers prefer to use a water bath (bain-marie) during baking, like described here, to gently cook the custard and prevent cracking or curdling. This technique keeps the heat even and makes the flan velvety smooth. For presentation, garnishing your flan with fresh berries adds a pop of color and a refreshing balance to the creamy sweetness. It also makes the dessert more visually appealing when serving guests. One helpful tip I discovered is blending the custard mixture on low speed to avoid creating too many air bubbles, ensuring your flan sets with a perfect silky texture. Lastly, chilling the flan overnight is key. It allows the caramel sauce to meld with the custard, enriching every bite with that luscious caramel creaminess.
