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Velvety Caramel Custard or Caramel Flan Recipe

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This Velvety Caramel Custard, also known as Caramel Flan, is a smooth and creamy dessert featuring a rich caramel sauce topped with a delicate custard. Baked in a water bath to ensure a soft, silky texture, this classic recipe combines milk, cream, eggs, and caramelized sugar for an indulgent treat perfect for any occasion.

Ingredients

Caramel

  • 1/2-2/3 cup sugar (2/3 cup for a round pan, 1/2 cup for a loaf pan)
  • 1/2 cup water

Custard

  • 2 cups whole milk (or minimum 2%)
  • 1 cup cream (whipping or table cream, half and half also acceptable)
  • 3/4 cup sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  1. Preheat the oven: Preheat your oven to 325 degrees F. Place a roasting pan with an inch or two of water inside the oven to preheat for the water bath.
  2. Prepare the caramel: Pour the 1/2 cup water into a heavy-bottomed pan, sprinkle the sugar over the top without stirring. Place the pan over medium heat and watch closely as the sugar dissolves and caramelizes. Do not stir; instead, gently swirl the pan as the sugar turns from honey color to a dark amber liquid. Once the caramel reaches a rich amber color, quickly pour it into your custard dish, coating the bottom evenly.
  3. Heat the custard liquids: Pour the milk, cream, 3/4 cup sugar, and salt into the same caramelizing pan to capture the residual caramel flavor. Warm the mixture over medium heat, stirring occasionally until the sugar dissolves. Remove from heat once warmed through but not boiling.
  4. Blend the eggs and vanilla: Crack the 6 eggs into a blender, add the 2 teaspoons of vanilla extract, and pulse or blend briefly to combine evenly without incorporating too much air.
  5. Combine custard mixture: With the blender running on low, slowly pour the warm milk and cream mixture through the feed tube into the eggs to mix evenly. If uncomfortable pouring while blending, allow the milk mixture to cool to room temperature before blending.
  6. Assemble for baking: Pour the custard mixture into the caramel-coated custard dish. Skim off any foam on top with a spoon for a smoother finish.
  7. Set up the water bath: Place the custard dish inside the preheated roasting pan. Carefully pour additional hot water into the roasting pan so it rises about an inch up the sides of the custard dish, avoiding water entering the custard.
  8. Bake the custard: Bake in the preheated oven until the edges are set but the center still jiggles slightly. This takes about 50 to 55 minutes for a loaf pan and 40 to 45 minutes for a round pan. The top will feel soft but will be set.
  9. Cool the custard: Remove the custard dish from the water bath and let it cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, to firm up and develop flavors.
  10. Serve: Before serving, run a knife along the edges to loosen the custard. Invert the dish onto a serving plate with high sides to catch the caramel sauce. Pour any remaining caramel sauce from the custard dish into a small bowl to accompany the dessert. Serve chilled and enjoy.

Notes

  • Use whole milk or at least 2% fat content for the best creamy texture.
  • Make sure not to stir the sugar during caramelization to prevent crystallization.
  • If you prefer a less rich custard, half and half can be used instead of cream.
  • Keep a close eye on the caramel as it can quickly turn from perfect to burnt.
  • Water bath baking ensures gentle and even cooking of the custard, preventing cracking.
  • Remove the foam from the custard mixture for a smoother surface on the flan.
  • Refrigerate overnight for best flavor and texture.
  • Use a heavy-bottomed pan for caramelizing sugar to prevent burning.

Find it online: https://marthatasty.com/velvety-caramel-custard-or-caramel-flan-recipe/