Easy creamy caramel flan recipe

by Lilian Nguyen
creamy caramel flan recipe

The creamy caramel flan can be made easily with the following ingredients and directions

Prep Time: 15M | Cook Time: 60M | Total Time: 75M | Servings: 6

creamy caramel flan recipe
The flan has smooth and creamy texture.

Ingredients

For the caramel

  • 50g sugar
  • 20ml water
  • 1 tsp lemon juice

For the flan

creamy caramel flan recipe
  • 450ml milk
  • 50ml heavy cream or whipping cream (33% milk fat)
  • 4 egg yolks
  • 2 eggs
  • 80g sugar
  • 1/2 tsp vanilla extract
  • 1 pinch of salt

Directions

1. Preheat the oven to 280 degrees F (140 degrees C).

2. In a small saucepan, cook the sugar and water on medium low heat until it caramelizes to a golden brown color. Quickly remove from the heat and add lemon juice in . Quickly and carefully pour the caramel in a 6- inch round baking pan, turning the pan around to evenly coat its bottom. Set aside.

Note: The lemon juice helps liquify the hardening caramel as well as reduce the sweetness as the lemon juice is acidic. You can preheat the pan a little bit for easy coating.

3. In another saucepan, heat the milk, whipping cream and salt at the low heat to 80 Celsius degrees. Make sure the milk does not boil.

flan-milk-boiling

4. In a large bowl, add eggs and sugar in, then gently stir the mixture until well combined. Slowly pour the warm milk into the egg mixture, add salt and vanilla and stir well.

Note: If you beat the mixture quickly, it will create air bubbles in the texture.

mix-milk-with-egg
Gently stir the mixture

5. Drain the mixture in the baking pan through a sieve to remove any chunks of egg and bubbles, then cover with aluminum foil.

6. Place the pan in a bath filled with boiling water, bake in a preheated oven at 330 degrees F (165 degrees C) for 60 minutes (depending on each oven), then let cool completely. You can speed up the cooling process by putting the pan in iced water then put the flan pan in the fridge for at least 2 hours before serving. 

7. Remove the flan: use a knife to cut around the edges of the pan then carefully  invert it on a big  serving plate.

creamy caramel flan recipe

Tip: 

The secret in the smooth and creamy caramel flan recipe is:

  • Bake at low temperature for longer time (330 degrees F /165 degrees C for 60 minutes)
  • Gently stir the mixture to avoid air bubbles from forming.
  • Add 50ml whipping cream or heavy cream in the recipe to make it richer.
  • Use 4 egg yolks instead of 4 whole eggs.

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creamy caramel flan recipe
The creamy caramel flan can be made easily with the following ingredients and directions Prep Time: 15M | Cook Time: 60M |… Desserts Easy creamy caramel flan recipe European Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 2 voted )

Ingredients

For the caramel

  • 50g sugar
  • 20ml water
  • 1 tsp lemon juice

For the flan

  • 450ml milk
  • 50ml heavy cream or whipping cream (33% milk fat)
  • 4 egg yolks
  • 2 eggs
  • 80g sugar
  • 1/2 tsp vanilla extract
  • 1 pinch of salt

Instructions

  1. Preheat the oven to 330 degrees F (165 degrees C).
  2. In a small saucepan, cook the sugar and water on medium low heat until it caramelizes to a golden brown color. Quickly remove from the heat and add lemon juice. Quickly and carefully pour the caramel in a 6- inch round baking pan, turning the pan around to evenly coat its bottom. Set aside. 
  3. In another saucepan, heat the milk, whipping cream and salt at the low heat to 80 Celsius degrees. Make sure the milk does not boil.
  4. In a large bowl, add eggs and sugar in, then carefully stir the mixture until well combined. Slowly pour the warm milk into the egg mixture, add salt and vanilla and stir well. Note: If you beat the mixture quickly, it will create air bubbles in the texture.
  5. Drain the mixture in the baking pan through a sieve to remove any chunks of egg, then cover with aluminum foil.
  6. Place the pan in a bath filled with boiling water, bake in a preheated oven at 330 degrees F /165 degrees C for 60 minutes (depending on each oven), then let cool completely. You can speed up the cooling process by putting the pan in iced water then put the flan pan in the fridge for at least 2 hours before serving. 
  7. How to remove the flan: use a knife to cut around the edges of the pan then carefully  invert it on a big  serving plate.

Notes

The secret to making smooth and creamy flan:
Bake at low temperature for longer time (130 C degrees in 60 minutes).
Gently stir the mixture to avoid air bubbles from forming.
Add 50ml whipping cream or heavy cream in the recipe to make it richer. Use 4 egg yolks instead of 4 whole eggs.

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