Creamy Caramel Flan
Creamy Caramel Flan is a classic dessert that is loved by many. This delicious dessert is made with a creamy custard base and a rich caramel sauce. If you're looking for a dessert that is both elegant and easy to make, then this is the perfect recipe for you.
Ingredients (serves 6):
For the caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
For the custard:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F.
2. To make the caramel sauce, place the sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved, then stop stirring and let the mixture come to a boil. Cook until the mixture turns a deep amber color, then pour it into a 9-inch round baking dish.
3. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth. Pour the mixture over the caramel sauce in the baking dish.
4. Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
5. Bake for 50-60 minutes, or until the custard is set but still jiggles slightly in the center.
6. Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
7. To serve, run a knife around the edge of the flan to loosen it from the dish. Invert the dish onto a serving platter and carefully lift off the baking dish. The caramel sauce will flow over the top of the flan.
This Creamy Caramel Flan is a perfect dessert for any occasion. The custard is smooth and creamy, with a rich caramel flavor that is perfectly balanced by the sweetness of the condensed milk. The caramel sauce adds a beautiful golden color and a deliciously sweet and sticky texture. This dessert is sure to impress your guests and leave them wanting more.
Type: Dessert
Ingredients: Sweetened condensed milk, evaporated milk, eggs
