Caramel Flan

Caramel Flan is the ultimate make-ahead dessert, boasting a velvety custard crowned with flowing amber caramel. Follow this fool-proof recipe to master the traditional technique, discover flavor twists, and learn pro tips for achieving a perfectly smooth Caramel Flan every time.

Ingredients

• 120 g granulated sugar (½ cup) – for the caramel
• 2 Tbsp water – for the caramel
• 750 ml whole milk (3 cups) — for a dairy-free note, replace 250 ml with coconut milk
• Strips of orange or lemon zest (optional, for infusion; remove before mixing)
• 1 vanilla bean, split lengthwise & scraped or 2 tsp pure vanilla extract
• 4 large eggs
• 2 large egg yolks
• 120 g granulated sugar (½ cup) – for the custard
• Fresh berries or lightly whipped cream, to serve (optional)

Instructions

1. Prepare your mold(s). Lightly grease one 1.2-liter loaf pan or six 6-oz ramekins. Place them near the stove so the hot caramel can be poured in immediately.
2. Make the caramel.
   a) Combine 120 g sugar and 2 Tbsp water in a small, heavy-bottomed saucepan over medium heat.
   b) Without stirring, let the syrup bubble until the edges begin to color. Swirl the pan gently for even browning.
   c) Once the caramel reaches a deep amber shade, immediately and carefully pour it into the prepared mold(s), tilting so the bottom is evenly coated. Set aside to harden.
3. Infuse the milk.
   a) Pour the milk (plus any coconut-milk substitution) into a medium saucepan.
   b) Add citrus zest strips if using, and scrape the vanilla bean seeds into the milk; drop in the pod.
   c) Heat just to a simmer, remove from heat, cover, and steep 10 minutes for maximum flavor. Discard zest and vanilla pod. (If using extract, add it later in Step 6.)
4. Preheat and set up a bain-marie. Pre-heat the oven to 165 °C / 325 °F. Place a folded kitchen towel in the bottom of a deep roasting pan to prevent the ramekins from sliding, and bring a kettle of water to a boil for the water bath.
5. Mix the custard.
   a) In a large bowl whisk 4 eggs, 2 egg yolks, and the remaining 120 g sugar just until slightly lightened; avoid creating foam.
   b) While whisking, slowly stream the warm infused milk into the egg mixture to temper it.
   c) If using vanilla extract, whisk it in now.
6. Strain for ultimate silkiness. Pour the custard through a fine-mesh sieve into a pitcher, catching any cooked egg bits or foam for a pristine texture.
7. Fill and bake.
   a) Place the caramel-lined mold(s) inside the prepared roasting pan.
   b) Pour the custard over the set caramel, leaving ¼ inch of headspace.
   c) Slide the pan onto the middle oven rack. Carefully add hot water around the mold(s) to reach halfway up their sides.
   d) Bake 45–50 minutes for one large flan, or 30–35 minutes for ramekins, until the center jiggles ever so slightly when nudged. (It will finish setting as it cools—do not over-bake.)
8. Cool, chill, and unmold.
   a) Remove the flan from the water bath and let it cool to room temperature.
   b) Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, for flavors to meld and the caramel to liquefy.
   c) To serve, run a thin knife around the edge, invert onto a rimmed plate, and gently shake or tap until the Caramel Flan releases and the caramel sauce cascades over it. Garnish with berries or whipped cream if desired.

FAQ

Q: Can I make Caramel Flan two days in advance?
A: Absolutely. The dessert keeps perfectly for up to 3 days when covered and refrigerated. Unmold just before serving to preserve its glossy finish.

Q: Why is a water bath important for Caramel Flan?
A: The gentle, even heat of a bain-marie prevents the custard from curdling or cracking, ensuring that signature creamy texture.

Q: My Caramel Flan won’t release from the mold—what can I do?
A: Dip the bottom of the chilled mold in hot water for 10–15 seconds, then try inverting again. The brief heat loosens the caramel, helping the flan slide out intact.

Conclusion

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You can also learn more about 750 ml whole milk (3 cups) here:
750 ml whole milk (3 cups) on www.healthline.com.