Craving a sweet, creamy dessert that melts in your mouth? Say no more! This Classic Creamy Flan recipe brings the smooth, silky texture of caramel custard right to your table. In this recipe, we combine the rich flavors of sweetened condensed milk, evaporated milk, and cream cheese with a golden caramel sauce that adds just the right touch of sweetness. Easy to make and absolutely delicious, it’s the perfect treat to impress guests, or even to enjoy by yourself!
Ingredients & Kitchen Tools
Ingredients List
To prepare this delightful Classic Creamy Flan , gather the following ingredients:
- 1¼ cups granulated white sugar – This will be your caramel base.
- 2 tablespoons water – Helps the sugar melt to the perfect caramel consistency.
- One 14-ounce can sweetened condensed milk – Adds creamy sweetness to your custard.
- One 12-ounce can evaporated milk – Lends richness and depth to the dish.
- 3 tablespoons cream cheese – For that touch of added creaminess, making the texture irresistible.
- 4 large eggs – These will help to set your flan.
- 1 tablespoon vanilla extract – Adds a wonderful, aromatic flavor to your custard.
Required Kitchen Tools
Having the right tools on hand will make creating your flan a breeze:
- Blender – To blend the custard ingredients smoothly, making the texture ultra creamy.
- Medium Saucepan – For creating the caramel sauce.
- Ten 6-ounce Ramekins – These individual servings make for an elegant presentation.
- Roasting Pan – To create a delicious water bath for even cooking.
- Aluminum Foil – Essential for covering the flan as it sets in the oven.
- Wet Knife – For loosening the flan when you’re ready to serve.
Now that you have all your ingredients and tools, you’re ready to start making incredibly smooth and creamy flan. Let’s move on to the next step of preparing the caramel.
Caramel Preparation
Creating the caramel layer is one of the most iconic steps in making flan. This caramel will provide a beautifully rich, golden liquid that pools perfectly over the custard once inverted. Follow these steps carefully to achieve the perfect caramel.
Step 1: Start the Caramel
In a medium saucepan, combine 1¼ cups granulated white sugar and 2 tablespoons water over medium heat . As the sugar begins to dissolve, you’ll notice it bubbling. At this stage, it’s important to swirl the pan occasionally to ensure even cooking, but make sure not to stir the mixture. Stirring can cause your sugar to crystallize and ruin the texture of your caramel.
Step 2: Achieve the Perfect Caramel Color
Continue cooking and swirling the pan until the syrup turns into a rich caramel color . This process will take approximately 7 to 10 minutes . The color should be deep golden-brown—watch it closely, as caramel can turn from perfect to burnt very quickly.
Step 3: Coat the Ramekins
Once the caramel reaches that beautiful golden-brown color, promptly remove the saucepan from the heat. Working quickly, divide the caramel evenly among the ten 6-ounce ramekins . Tilt each ramekin so that the caramel coats the bottom evenly. Be careful—hot caramel is sticky and can burn, so work with caution.
Step 4: Let the Caramel Cool
After the ramekins are coated, set them aside to cool. The caramel will harden slightly at the bottom, creating a lovely contrast to the creamy custard we will soon pour on top.
Now that the caramel is perfect and ready in the ramekins, let’s move on to preparing the rich custard mixture!
Custard Preparation and Baking the Flan
In this step, we’ll prepare a smooth and rich custard that will sit beautifully on top of that delicious caramel you just made. This custard is the heart and soul of the flan – creamy, sweet, and with just the right amount of richness.
Step 1: Blend the Custard Ingredients
In a blender , combine the following ingredients:
- One 14-ounce can of sweetened condensed milk
- One 12-ounce can of evaporated milk
- 3 tablespoons cream cheese
- 4 large eggs
- 1 tablespoon vanilla extract
Blend on high speed until the mixture becomes perfectly smooth and creamy . The blender helps to eliminate lumps, especially from the cream cheese, and ensures an even texture throughout the flan. If you don’t have a blender, you can also use a hand mixer , but make sure everything is well combined and smooth.
Step 2: Pour the Custard
Now that your custard mixture is smooth and ready, you’ll want to slowly pour it into the caramel-lined ramekins . Pour slowly to avoid creating too many air bubbles on the surface of the custard. Divide the mixture evenly among the 10 ramekins, leaving some space at the top for the custard to expand slightly as it cooks.
Step 3: Prepare a Water Bath
To achieve that perfect smooth and creamy texture, the flan needs to cook gently and evenly. A water bath (also known as a bain-marie ) will ensure that.
- Place the filled ramekins in the roasting pan .
- Carefully pour hot water into the roasting pan until the water reaches about one-third of the way up the sides of the ramekins. Be cautious not to splash any water into the custard. The water bath will provide gentle, even heat during baking, preventing the flan from cracking or overcooking.
Step 4: Bake the Flan
Preheat your oven to 325°F (163°C) . Next, loosely cover the entire roasting pan with aluminum foil —this helps to prevent the top of the flan from browning too much and ensures even cooking.
- Bake the flans in the preheated oven for about 50 to 60 minutes . You’ll know the flans are done when they have set , but still jiggle slightly in the center when shaken gently. Think of it like a firm but wobbly center—it shouldn’t be completely solid.
Step 5: Remove from Oven
Once the flans are done baking, be extremely careful when removing the foil (there might be hot steam trapped inside). Allow the flans to cool in the water bath first. Let them cool to room temperature before removing them from the water.
Once they’ve cooled down, cover each ramekin with plastic wrap and transfer them to the fridge. These need to chill for at least 2 hours , but overnight is even better if you have the time. The chilling will allow the flavors to develop and the texture to firm up further.
Serving the Flan
Now that your flan is perfectly chilled, it’s time for the grand reveal—the moment when the beautiful caramel runs down the sides of the creamy custard. Let’s get these flans out of the ramekins and onto your plate in perfect form!
Step 1: Loosen the Flans
When you’re ready to serve, you’ll want to carefully loosen the flan from the ramekin. Here’s how you can do it:
- Run a wet dinner knife around the edges of each flan to gently separate it from the sides of the ramekin. Be sure to wet the knife to prevent sticking.
- Jiggle the ramekin slightly to ensure the flan is fully loosened.
Step 2: Invert and Unmold
To get that classic upside-down presentation with the caramel topping dripping over the custard, follow these steps:
- Place a serving plate over the top of the ramekin.
- Hold both the plate and ramekin firmly together and invert them in one swift movement.
- Give the bottom of the ramekin a gentle tap to help release the flan. Slowly lift the ramekin to reveal a gorgeous caramel-coated flan sitting proudly on your plate.
Step 3: Serve and Enjoy!
Once unmolded, your flan will be sitting in a pool of rich caramel sauce that runs perfectly down its sides. Serve your creamy flan cold for the best flavor and texture. The smooth custard paired with the sweet, slightly bitter caramel creates an indulgent dessert experience.
Optional Additions:
For a little extra flair or texture, you can serve your flan with some toppings such as:
- Fresh fruits like berries or citrus slices
- A dollop of whipped cream
- A sprinkle of crushed nuts for an added crunch
Enjoy Your Classic Creamy Flan!
This Classic Creamy Flan recipe is timeless and elegant, perfect for any occasion! Whether you’re hosting a dinner party or simply treating yourself, it always makes for an impressive yet accessible dessert.
Storage Tips:
- Refrigerate Leftovers : If you have any leftover flans, keep them covered tightly with plastic wrap in the refrigerator. They will stay fresh for up to 3 days.
- Avoid Freezing : It’s not recommended to freeze flan, as the texture can become grainy after thawing.
Conclusion:
You’ve now mastered the art of making a Classic Creamy Flan from start to finish! From the golden caramel to the custard’s creamy perfection, every step brings you closer to enjoying one of the most beloved desserts around. The best part? You can make this recipe ahead of time for a stress-free dessert that never disappoints. Now, gather your friends and family, dig in, and savor every spoonful of this luscious treat!