Flan de caramelo, also known as crème caramel, is a custard dessert with a layer of soft, silky caramel on top. Originating from Spain, this classic dessert has won hearts all over the world with its rich, creamy texture and the bittersweet caramel that perfectly complements the custard. It’s surprisingly easy to make at home, and the result is a truly impressive treat that will satisfy any sweet tooth.
This recipe will guide you through each step to create your own flan de caramelo, ensuring a smooth, creamy custard and a perfectly-caramelized top. Get ready to impress your family and friends with this classic Spanish delight!
Ingredients You’ll Need
For the Caramel:
- ½ cup granulated sugar
- ¼ cup water
For the Custard:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment Needed
- 9-inch round baking pan or cake pan
- Larger roasting pan for water bath
- Medium saucepan
- Whisk or electric mixer
- Heatproof spatula or spoon
- Sieve or fine-mesh strainer (optional)
Step-by-Step Instructions
1. Prepare the Caramel
- In a medium saucepan, combine the granulated sugar and water over medium heat.
- Stir constantly with a heatproof spatula or spoon until the sugar dissolves and the mixture starts to bubble.
- Reduce heat to low and continue to cook, swirling the pan occasionally, until the caramel turns a beautiful amber color. Be careful not to burn it!
- Immediately pour the hot caramel into the bottom of your 9-inch baking pan, tilting it to coat the base evenly. Be extremely cautious as the caramel will be very hot. Set aside to cool and harden.
2. Make the Custard
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined and smooth. You can also use an electric mixer for this step.
- For an extra smooth custard, you can strain the mixture through a fine-mesh sieve to remove any bubbles.
3. Assemble and Bake
- Carefully pour the custard mixture over the hardened caramel in the baking pan.
- Place the baking pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking pan. This water bath helps the flan cook evenly and prevents it from cracking.
- Bake in the preheated oven for 50-60 minutes, or until the flan is just set but still slightly jiggly in the center.
- To check for doneness, insert a toothpick or knife into the center of the flan. It should come out clean or with a few moist crumbs attached.
4. Cool and Chill
- Remove the roasting pan from the oven and carefully lift out the baking pan containing the flan. Let it cool completely on a wire rack.
- Once cooled, cover the baking pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
5. Unmold and Serve
- To unmold the flan, carefully run a thin knife around the edges of the pan to loosen it.
- Place a serving plate upside down over the baking pan and, holding both firmly, carefully invert the flan onto the plate. The caramel sauce will drizzle down the sides.
Tips and Tricks for the Perfect Flan
- Caramel Consistency: The key to a smooth, lump-free caramel is to resist the urge to stir once it starts bubbling. Swirling the pan gently is enough to ensure even cooking.
- Water Bath Essential: The water bath is crucial for a silky smooth flan. It helps to regulate the temperature and prevents the custard from overcooking.
- Avoid Overbaking: Overbaking can lead to a rubbery texture. Start checking for doneness around the 50-minute mark, and remember that the flan will continue to cook slightly as it cools.
- Unmolding Patience: For a clean unmolding, ensure the flan is completely chilled and run a thin knife along the edges to release any air pockets.
Ingredients for Flan de Caramelo
Flan de Caramelo Baking
Frequently Asked Questions
Can I make flan de caramelo without a water bath?
While a water bath is highly recommended for the best results, you can try baking the flan without it. If you choose to skip the water bath, reduce the oven temperature by 25°F and bake for a shorter amount of time, checking frequently for doneness. However, be aware that the flan might not be as smooth and silky without the water bath.
How do I know if my caramel is ready?
The caramel should be a rich amber color and have a slightly thick, syrupy consistency. Be careful not to cook it for too long, or it will burn and taste bitter.
Can I use a different type of pan?
A 9-inch round baking pan or cake pan works best for this recipe. However, you can use a slightly smaller or larger pan, adjusting the baking time accordingly. If using a different material like ceramic or glass, you may need to adjust the baking time as well.
How long will flan de caramelo last in the refrigerator?
Flan de caramelo is best enjoyed within 2-3 days of making it. Make sure to store it in an airtight container in the refrigerator to prevent it from absorbing other flavors.
Indulge in the Sweet Delight!
There you have it – your very own homemade flan de caramelo! This classic Spanish dessert is easier to make than you might think, and the results are incredibly rewarding. From the smooth, velvety custard to the rich, decadent caramel topping, every bite is a taste of pure indulgence.
We encourage you to give this recipe a try and share your experience in the comments below. Happy baking!
