Caramel Flan

A smooth, dense custard with a perfect hold, topped with a deep liquid amber caramel. The texture is creamy and hole-free, with a bold vanilla aroma.

• Prep time: 15 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 553
• Protein: 13 g
• Carbs: 95 g
• Fat: 14 g

Ingredients

• 100 g White sugar ( for the caramel )
• 2.7 piece Egg ( whole )
• 266.7 ml Whole sweetened condensed milk ( at room temperature )
• 233.3 ml Unsweetened condensed milk ( evaporated milk type )
• 0.7 tbsp Vanilla extract ( liquid )

Instructions

1. Making the caramel

   Pour the white sugar into a heavy-bottomed saucepan. Heat over medium without stirring. When the sugar turns deep amber and starts to smoke slightly, pour immediately into the bottom of a mold. Tilt the mold to coat the sides.

2. Preparing the custard

   In a mixing bowl, whisk the eggs with the vanilla extract. Add the sweetened condensed milk and the evaporated milk. Mix gently with a whisk without incorporating air to avoid bubbles during baking. Strain the mixture through a fine mesh sieve.

3. Bain-marie baking

   Pour the mixture into the caramelized mold. Place the mold in a larger dish filled two-thirds with hot water. Bake at 160°C. The flan is ready when the center is set but still jiggles like jelly.

Chef's tips

• Do not over-whisk: air bubbles create holes during baking; the flan should be solid.
• Straining is mandatory to remove egg chalazae and ensure a silky texture.
• Let it chill for at least 6 hours before unmolding, or the flan will collapse.

Storage

Can be kept for 3 days in the refrigerator in its mold or under a cake dome.