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.
Easy Caramel Flan Recipe
Browsing through the internet, there are soooo many variations of flan recipes: pumpkin flan, coconut flan, dulce de leche flan, flan de quest de cobra, pineapple flan, flan de naranja and so many others
Different Types of Flan Recipes
After trying some of these different variations of flan recipes, I’ve noticed there are 2 types of flans:
- Creamy flans having almost a custard consistency with caramel sauce that covers the top. These creamy flans are made with milk and separate really well and they have a wiggly move like a panna cota when you shake them.
- Pudding consistency flans 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 between Caramel Flan and Creme Brulee 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 Caramel Flan dessert recipe. It doesn’t have that hard, burnt sugar finish on the top but has plenty of caramel sauce.
Caramel Flan Ingredients
- sugar
- milk
- egg yolks
- vanilla essence
Caramel Sauce Ingredients
- sugar
- butter
- heavy creme
How to Make Caramel Sauce for Flan
Speaking of making caramel 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 caramel sauce.
To make the best caramel sauce for flan, 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 caramel 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 Flan Recipe
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.
- Caramel Sauce
- 4 tbsp butter
- 1/4 cup heavy cream
- 1/2 cup sugar
- Flan
- 2 cups hot milk
- 1/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
-
Make Caramel sauce
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.
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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.
Sarah @ SnixyKitchen says
July 8, 2014 at 5:48 pmThis looks so delicious! I’ve never made flan, but yours is making me want to try!
huntfortheverybest says
July 10, 2014 at 10:39 amthis looks so creamy and good. yum!
Oana Iancu says
July 10, 2014 at 11:46 pmThank you so much! It is creamy and too yummy..unfortunately 🙂