Basic caramel cream Flan

Caramel cream, caramel custard, leche flan – this dessert may have many names, but it means just one thing: a thick, eggy custard made sweet with condensed milk and caramel sauce. A little of this dessert goes a long way, and with this basic caramel cream flan recipe, you can create your own variation as you wish.
Caramel cream can be a challenging dessert to make, especially for one who isn’t used to making it. This basic caramel cream flan recipe, however, takes you through the steps for making a perfect flan without a lot of fuss. Once you’ve mastered it, you can make your own variations to put your unique touch on this dessert.


  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 large eggs
  • 3 large egg yolks
  • 1/4 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 can sweetened condensed milk
  • 1 1/2 cups low-fat milk (about 1% or 2% fat)


Preheat the oven to 350F.
Place a kitchen towel in the bottom of a large baking dish, and place a 9-inch cake pan in the center. (This helps keep your cake pan from sliding in the water bath.)
Bring the sugar and water to a boil in a small saucepan, swirling the pan gently until the sugar has dissolved (about 3 minutes).
Reduce to a simmer and cook, swirling the pan occasionally (but not actually stirring) until the mixture has caramelized and turned a deep mahogany (7 to 10 minutes).
Slowly pour the caramel into the 9-inch cake pan. Let caramel cool until slightly hardened.
Bring a large saucepan of water to boil.
Meanwhile, whisk eggs and egg yolks together in a medium bowl until combined, about 1 minute. Whisk in the zest, vanilla extract, condensed milk, and low-fat milk.
Pour the mixture into the cake pan, then transfer the roasting pan with the cake pan inside to the oven. Pour the boiling water into the roasting pan until the water reaches halfway up the side of the cake pan.
Bake for about 30 to 40 minutes, or until the custard has just barely set and is no longer sloshy. You want the center of the custard to be 170 to 175 degrees. Don’t worry if the flan hasn’t entirely set, it will finish setting during cooling.
Remove the roasting pan from the oven and transfer the cake pan to a wire rack and let cool for about 2 hours.
Wrap the cake pan with plastic wrap and refrigerate until the custard is completely chilled (between 2 hours and up to 24 hours).
run a knife around the edge of the cake pan to loosen the custard, then invert a large serving platter over the top of the cake pan. Holding both the plate and pan, flip the custard over onto the platter. Drizzle any extra caramel sauce over the top of the flan and serve. (You may want to make extra caramel sauce for the flan, just repeat steps 3 and 4 of the recipe to create more).

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Source : allrecipes

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