Creamy Caramel Flan is an easy custard dessert recipe made with milk and so popular in many parts of the world: Europe, South America and some Asian countries too.
Browsing through the internet, there are soooo many variations of flan recipes: pumpkin flan, coconut, dulce de leche, flan de quest de cobra, pineapple, flan de naranja and so many others
Different types of flan recipes
After trying some of these different variations, I’ve noticed there are 2 types of flans:
- Creamy ones, having almost a custard consistency with sauce that covers the top. They are made with milk and separate really well and they have a wiggly move like a panna cota when you shake them.
- Pudding consistency ones that are rich and usually made with sweetened condensed milk. They don’t have that wiggly move.
Difference between caramel flan and creme brulee
The main differences are the finish tops of these custard desserts and the way they are cooked.
While Caramel Flan is a custard baked in caramel sauce lined ramekins, the Creme Brulee has a hard caramel layer on top, made from melting sugar with a blowtorch.
If you love creme brûlée, you be delighted with this dessert recipe. It doesn’t have that hard, burnt sugar finish on the top but has plenty of caramel sauce.
- egg yolks
- vanilla essence
- heavy creme
How to make the sauce
Speaking of making sauce, the recipe I initially tried gave me more headaches that I needed it. My first attempt was a disaster, the mix was looking like sea salt, having nothing to do with the running golden/ brown sauce.
To make the best caramel sauce, you’ll need a candy thermometer (you can read the article I wrote about finding the right boiling point for candy making) or some experience in boiling sugar to make different types of sauces 🙂
- Combine all sauce ingredients in a medium saucepan and cook over medium heat, stirring constantly.
- Boil mixture for around 5 minutes until it becomes bubbly and starts changing color (if you’re using a candy thermometer, the temperature should read between 242F-248F)
- Remove from heat and carefully pour into the ramekins/ pans
MORE POPULAR SOUTH AMERICAN DESSERTS
- Caramel Sauce
- 4 tbsp butter
- 1/4 cup heavy cream
- 1/2 cup sugar
- 2 cups hot milk
- 1/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- Combine all ingredients (butter, heavy cream and sugar) on the stove top and heat on a medium heat, constantly stirring.
- Cook the mixture until it starts to boil, keep stirring constantly and let it boil for 5 minutes before you remove from heat.
- Make sure it gets up to about 242F-248F during the boiling time.
- Working quickly, at the same time being very careful not to burn yourself, pour hot caramel into molds and spread throughout the base. Set aside.
- Preheat oven to 350F/ 180C.
- Make Flan
- Place milk and sugar in a saucepan and warm – do not let the milk boil-- over low heat, stirring, until sugar dissolves.
- In a bowl beat eggs and vanilla for 2 minutes, pour into hot milk and stir. Strain the mixture and divide it into the coated ramekins/ molds and place them in a baking dish.
- Fill half of it with hot water and bake in water bath for about 30 minutes or until a knife inserted in center of the custard comes out clean.
- Allow to cool, then refrigerate at least 4 hours before serving.
Amount Per Serving Calories 417Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 8gCholesterol 197mgSodium 213mgCarbohydrates 44gFiber 0gSugar 38gProtein 10g
What My Readers are Saying about my Caramel Flan Recipe and their True & Tried photos
“I used half and half plus whipping cream. I also added a fresh vanilla bean.” Photo: Tanja on Pinterest
Photo: Jody on Pinterest