Teresa's Recipes
Flan (Caramel Custard)
A creamy and smooth flan topped with a rich caramel sauce, this Cuban dessert is a beloved classic that embodies the sweet flavors of Latin American cuisine. Traditionally served at special occasions, flan is cherished for its delicate texture and delightful sweetness.
Ingredients
- 1 cup (for caramel) Granulated sugar
- 4 large Eggs
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 1 teaspoon Vanilla extract
- a pinch Salt
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 280
- Fat: 10g
- Carbs: 42g
- Protein: 6g
- Sodium: 150mg
- Sugar: 32g
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden brown color. Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth.
- Pour the egg mixture over the cooled caramel in the flan mold or ramekins.
- Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold.
- Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate, allowing the caramel to drizzle over the top.