Caramel Flan Recipe

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Grace Published: April 15, 2021 Modified: May 31, 2021

How To Make Caramel Flan

This velvety and decadent caramel flan is a rich sweet treat made with milk, eggs, and a dash of bourbon; that’s prepped in just 20 fast minutes!

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Cool and Refrigerate Time: 9 hours
Total: 10 hours 50 minutes

Serves:

Ingredients

  • cupsugar
  • 2large eggs,plus 5 yolks
  • 14ozsweetened condensed milk,(1 can)
  • 12ozevaporated milk,(1 can)
  • ½cupwhole milk,half-and-half or 2% milk may be substituted, do not use skim milk
  • 2tspvanilla extract
  • 1tbspBourbon
  • ½tspsalt

Instructions

  1. Adjust a rack to the middle position and preheat the oven to 300 degrees F.

  2. Stir together the sugar and ¼ cup of water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden.

  3. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan for 15 to 20 seconds, until the sugar is reddish-amber and fragrant.

  4. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam.

  5. Pour the caramel into an 8½x4½-inch loaf pan; do not scrape out the saucepan. Set the loaf pan aside.

  6. Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated.

  7. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.

  8. Place the loaf pan in the center of a 9×13-inch baking or roasting pan to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan.

  9. Bake for 75 to 90 minutes, until the custard is set around the edges but still a bit jiggly in the center.

  10. Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.

  11. Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.

  12. To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. If it still doesn’t come out, try running the knife around the edges again.

  13. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter.

  14. Slice the flan and spoon the sauce over individual portions, serve, and enjoy!

Recipe Notes

Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.

Nutrition

  • Calories: 297.41kcal
  • Fat: 8.03g
  • Saturated Fat: 4.96g
  • Monounsaturated Fat: 2.32g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 48.79g
  • Sugar: 48.80g
  • Protein: 7.30g
  • Cholesterol: 30.73mg
  • Sodium: 260.24mg
  • Calcium: 269.49mg
  • Potassium: 334.97mg
  • Iron: 0.19mg
  • Vitamin A: 71.37µg
  • Vitamin C: 2.10mg
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