Ingredients:

For the Caramel:

• 140 g sugar
• 50 g water

For the Flan:

• 640 g whole milk
• 220 g heavy cream (30% fat)
• 6 eggs
• 120 g sugar
• A few drops of vanilla extract (or a vanilla bean for a more intense flavor)

Steps to Make Classic Caramel Flan:

1. Preparing the Caramel:

• Start by making the caramel sauce. In a medium saucepan, combine the 140 g of sugar and 50 g of water.
• Place the saucepan over medium heat. Stir the mixture gently until the sugar dissolves.
• Allow the sugar to cook without stirring. As it heats, it will start to bubble and turn a golden amber color. Watch it carefully as it can go from golden to burnt very quickly.
• Once the caramel reaches a deep amber color, remove the pan from the heat and immediately pour the caramel into a round baking dish or individual ramekins. Quickly tilt the dish to ensure the caramel coats the bottom evenly. Set it aside to cool and harden.

2. Preparing the Flan Custard:

• In a separate bowl, whisk the 6 eggs and 120 g of sugar until well combined and slightly frothy.
• In a medium saucepan, combine the 640 g of whole milk and 220 g of heavy cream. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
• Gradually pour the warm milk and cream mixture into the eggs and sugar, stirring constantly to prevent the eggs from scrambling.
• Add a few drops of vanilla extract or the seeds from a vanilla bean to enhance the flavor.
• Strain the mixture through a fine sieve to ensure it’s smooth and free of any egg solids.

3. Baking the Flan:

• Preheat your oven to 160°C (325°F). Place a large roasting pan in the oven and fill it with water—this will create a water bath for the flan, ensuring even cooking.
• Pour the flan mixture into the caramel-lined baking dish or ramekins, ensuring the mixture is evenly distributed.
• Carefully place the baking dish or ramekins into the water bath, making sure the water comes about halfway up the sides of the dish.
• Bake for 50-60 minutes, or until the flan is set but still slightly wobbly in the center.
• To check if the flan is done, insert a knife into the center. It should come out clean when the flan is ready.
• Once the flan is cooked, remove it from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for the best texture.

4. Serving:

• Once the flan has chilled, run a knife around the edge of the dish to loosen it from the sides. Place a plate over the top of the baking dish and carefully invert it.
• The caramel should flow over the flan, creating a beautiful glossy layer on top.
• Serve the flan chilled, either whole or sliced into portions.

Prep Time:

• 15 minutes for preparation.

Cooking Time:

• 50-60 minutes for baking.

Total Time:

• 4 hours and 15 minutes (including cooling and chilling time).

Kcal (Per Serving):

• Approximately 200-250 kcal per serving, depending on portion size and specific ingredients used.

Servings:

• This recipe yields about 6 servings, depending on the size of your baking dish or ramekins.

Why Classic Caramel Flan is Timeless:

Classic Caramel Flan has been cherished for centuries in various cultures, each with its slight variation on the traditional recipe. However, the core concept remains the same: a rich, creamy custard topped with a sweet, glossy caramel layer. The combination of the luscious texture of the flan and the deep, sweet flavor of the caramel has made it a classic dessert, passed down through generations.

Its timelessness comes from its simplicity and elegance. Unlike other more complicated desserts, flan is made with only a few ingredients—milk, eggs, sugar, and vanilla—but its flavors are anything but simple. The technique of caramelizing sugar and the gentle cooking of the custard create a dessert that is as impressive as it is delicious. Whether you’re serving it at a festive gathering or enjoying it on a quiet evening at home, flan has the ability to make any occasion feel special.

The versatility of flan also plays a role in its enduring popularity. The basic recipe can be customized with different flavorings, such as chocolate, coffee, or citrus zest, to suit your preferences. But at its heart, the classic version with vanilla and caramel remains the most cherished.

Nutrition Facts:

• Calories: 200-250 kcal per serving
• Fat: 12 g
• Carbohydrates: 25 g
• Protein: 4 g
• Fiber: 0 g
• Sugar: 22 g

These values are approximate and depend on the exact ingredients and portion sizes used.

FAQs:

1. Can I make this flan without a water bath?

• A water bath ensures even cooking and helps prevent the flan from cracking. While it’s possible to make the flan without a water bath, we strongly recommend using one for the best results.

2. Can I make this flan ahead of time?

• Absolutely! In fact, flan tastes even better when it has had time to chill and set. You can make it a day in advance and store it in the fridge until you’re ready to serve.

3. Can I use low-fat milk or a dairy-free alternative?

• While whole milk and heavy cream create the best texture and richness for flan, you can experiment with lower-fat or dairy-free milk alternatives. However, the texture may be slightly different.

4. How do I store leftover flan?

• Leftover flan should be stored in an airtight container in the fridge for up to 3 days. Be sure to cover it with plastic wrap to prevent the caramel from hardening.

Tips to Make the Best Flan:

• Watch the Caramel: When making the caramel, keep a close eye on it as it cooks. It can burn quickly, and burnt caramel has a bitter flavor.
• Strain the Custard: Straining the custard before pouring it into the baking dish ensures a smooth, silky texture and eliminates any coagulated bits of egg.
• Cool Gradually: Allow the flan to cool to room temperature before refrigerating. This gradual cooling helps maintain the delicate texture.
• Vanilla: Fresh vanilla beans can elevate the flavor of the flan. If you have access to them, scrape out the seeds and add them to the custard.

Storage Tips:

• Flan can be stored in the refrigerator for up to 3 days. Always cover it with plastic wrap to prevent the caramel from hardening.
• If you’re making the flan in individual ramekins, it’s easier to store them and serve portions as needed.

Conclusion:

Classic Caramel Flan is more than just a dessert—it’s a slice of nostalgia, a sweet treat that transcends cultures and generations. Its smooth, velvety texture, combined with the deep flavor of caramel, makes it a universally beloved dish. Whether you’re serving it at a formal dinner or simply indulging in something special on a quiet evening, this flan never fails to impress.

Its simplicity in ingredients, paired with its elegance in execution, makes it a timeless dessert. The creamy custard, the sweetness of the caramel, and the luxurious mouthfeel create an experience that no other dessert quite matches. Each bite is a reminder of the joys of simple pleasures, of sharing something delicious with friends and family, and of the beauty found in classic, comforting desserts.

So, the next time you’re craving something indulgent, give this Classic Caramel Flan a try. The process may be easy, but the result is nothing short of extraordinary. Enjoy the creamy, sweet perfection, and let the joy of this timeless dessert fill your kitchen with warmth and happiness