Creamy Caramel Flan 🍮✨ So Silky & Easy to Make!

By Natasha's Kitchen · 50 min

Ingredients

Instructions

1. Preheat the oven to 350°F with a rack in the middle. Boil a kettle of water for the water bath. Get out a 9-inch by 2-inch round non-stick cake pan.
2. Make the caramel: in a medium heavy saucepan, stir sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. When it starts to turn golden, swirl the pan often until it is the colour of cinnamon, about 1-2 minutes. Remove from heat and keep swirling for another 30 seconds as it turns amber.
3. Immediately pour the caramel into the cake pan and tilt the pan quickly to coat the bottom before it sets. Set the pan aside.
4. Make the custard: in a blender, combine condensed milk, evaporated milk, heavy cream, vanilla, eggs and salt. Blend for 1 minute on low speed. Strain through a fine sieve lined with cheesecloth (optional) and pour over the caramel in the cake pan.
5. Cover the pan with foil, making sure the foil does not touch the custard.
6. Water bath: set the cake pan in a large roasting pan and place it in the oven. Pour hot water from the kettle into the roasting pan until it reaches at least halfway up the sides of the cake pan, without reaching the top of the pan or getting into it.
7. Bake at 350°F for 70-80 minutes. It is done when the centre has a stiff jiggle when the pan is jolted. If it is too wobbly, bake 10 more minutes. Remove from the oven, uncover, move to a rack and cool to room temperature. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
8. To serve: run a knife around the edges. Set a rimmed platter over the pan, hold both with both hands and invert the cake onto the platter. If it does not slide out, tap the pan until it loosens, then lift the pan off gently. Garnish with berries if desired and serve with extra caramel.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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