Description

A rich, silky custard dessert featuring a distinct two-toned look with a deep golden caramel sauce. This make-ahead masterpiece is elegant, smooth, and easier to make than it looks.

Ingredients

Scale

1 cup (200g) Granulated White Sugar
2 tablespoons (30ml) Water
2 cups (480ml) Whole Milk
1 cup (240ml) Heavy Cream
1 can (14oz / 397g) Condensed Milk
4 large Eggs (room temperature)
2 teaspoons Vanilla Extract
1 teaspoon Lemon Zest (optional)
1 pinch Salt

Instructions

Pour sugar and water into a heavy-bottomed saucepan. Stir gently to wet sugar, then heat on medium-high without stirring until it reaches a deep golden amber color.
Immediately swirl the pan to coat the bottom and sides of a 9-inch round or springform pan with the caramel. Set aside to harden.
In a blender, combine whole milk, heavy cream, condensed milk, eggs, vanilla extract, lemon zest, and salt. Blend on low speed just until combined.
Pour the mixture through a fine-mesh sieve into a large measuring cup to remove any lumps or chalaza.
Pour the strained custard carefully into the caramel-coated flan pan.
Place the flan pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.
Preheat oven to 325°F (160°C). Cover the top of the flan pan loosely with aluminum foil.
Bake for 45-55 minutes until edges are set but the center still has a slight jiggle.
Remove from water bath and let cool on a wire rack for 30 minutes.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
To serve, run a thin knife around the edge, place a serving plate upside down over the pan, flip confidently, and lift the pan off.

Notes

Do not stir the sugar while caramelizing to prevent crystallization. Ensure eggs are room temperature for a smoother emulsion. The water bath is essential for gentle, even cooking. Straining the custard is crucial for a silky texture. Do not freeze as the texture may change.

Prep Time: 20 minutes
Cook Time: 45-55 minutes
Category: Dessert
Cuisine: Latin American

Nutrition

Serving Size: 1/8 of flan
Calories: 320
Sugar: 38
Sodium: 100
Fat: 14
Saturated Fat: 8
Carbohydrates: 42
Protein: 8

Keywords: flan napolitano, golden caramel, custard dessert, make ahead dessert, latin dessert, easy flan, creamy flan