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

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
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.
Cook sugar and water at medium heat Quickly remove from the heat when it turns brown Turn the pan around to coat the bottom
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 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.

5. Drain the mixture in the baking pan through a sieve to remove any chunks of egg and bubbles, then cover with aluminum foil.
Sift the mixture to prevent egg chunks and bubbles
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.
Pour boiling water in the bath Place the cake on the middle rack in the oven
7. Remove the flan: use a knife to cut around the edges of the pan then carefully invert it on a big serving plate.

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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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
- Preheat the oven to 330 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- Drain the mixture in the baking pan through a sieve to remove any chunks of egg, then cover with aluminum foil.
- 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.
- 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.