This Classic Flan is the perfect dessert for flan lovers, with its creamy, smooth texture that melts in your mouth. Made with fresh eggs, sugar, whole milk, and a hint of vanilla, this flan is slowly cooked in a water bath to achieve that irresistible, silky consistency. The caramel adds a rich sweetness that elevates the dessert. It’s easy to make, yields plenty of servings, and is ideal for sharing with family or friends during the weekend.
Why You’ll Love This Recipe:
You’ll love this recipe for its simplicity and the amazing results. The flan is rich and flavorful, with a smooth texture that pairs beautifully with the caramel. It’s a classic dessert that’s easy to prepare, perfect for gatherings, and can be made ahead of time, making it convenient for any occasion.
Perfect Occasion:
This flan is perfect for any occasion, from casual family meals to more special gatherings. It’s great for serving after dinner or as a sweet treat during weekend get-togethers. Its ability to be made in advance makes it ideal for holidays or parties, where you need a dessert that’s both impressive and easy to prepare.
Ingredients:
For the Flan:
- 8 whole eggs
- 4 egg yolks
- 200g sugar
- 1 teaspoon vanilla extract (or vanilla paste)
- 1 liter whole milk
For the Caramel:
- 250g sugar
Instructions:
- Prepare the Caramel:
Melt the 250g of sugar in a small saucepan over medium heat until it turns into a golden caramel. Carefully pour the caramel into a clean 26 cm mold, tilting it to evenly coat the bottom. Use kitchen towels to handle the hot mold and avoid burns. Set aside. - Prepare the Flan Mixture:
In a large bowl, combine the sugar, vanilla, whole eggs, and egg yolks. Whisk gently until everything is just mixed. Add the whole milk and whisk again until fully combined. - Strain the Mixture:
Strain the mixture through a fine mesh sieve into the caramel-coated mold to remove any lumps or bubbles. - Bake the Flan:
Preheat your oven to 160°C (320°F). Place the flan mold in a deep baking dish and fill the dish with hot water to create a water bath. Bake for 1 hour to 1 hour 20 minutes, or until the flan has set but still jiggles slightly in the center. - Cool the Flan:
Remove the flan from the oven and allow it to cool on a wire rack at room temperature for 2-3 hours. Once cooled, place it in the refrigerator for at least 6 hours or overnight to fully set. - Unmold and Serve:
When ready to serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top, adding extra sweetness.
Enjoy your delicious, classic flan!
