Making the Perfect Flan, Caramel Custard Pudding

Caramel custard pudding, more commonly known as flan, is a luscious and indulgent dessert enjoyed in many parts of the world. Its silky-smooth custard base, topped with a rich caramel sauce, creates a harmonious blend of sweet flavors and contrasting textures. In this guide, we’ll walk you through the step-by-step process of making this delightful treat right in your own kitchen. Whether you’re a seasoned dessert enthusiast or a novice in the world of baking, you’ll find that creating flan is both rewarding and surprisingly achievable.

Caramel Custard Pudding

How to make the perfect Caramel Custard Pudding, also known as Flan. Get ready to indulge in a silky-smooth custard topped with a rich, golden caramel sauce.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine French

Servings 8

Ingredients

  

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Custard:

• 3 large eggs
• 1 can 14 ounces sweetened condensed milk
• 1 can 12 ounces evaporated milk
• 1 tablespoon vanilla extract

Instructions

 

Prepare the Caramel:

• In a heavy-bottomed saucepan, combine the sugar and water.
• Heat the mixture over medium-high heat, stirring gently until the sugar dissolves.
• Once the sugar has dissolved, stop stirring and let it simmer until it turns a deep amber color. Swirl the pan occasionally to ensure even caramelization.
• As soon as the caramel reaches the desired color, immediately pour it into the bottom of 9-inch round glass baking dish swirling to coat the bottom evenly. Be careful as the caramel will be extremely hot. Allow it to cool and harden.

Prepare the Custard:

• Preheat your oven to 350°F (175°C) and also bring a kettle of water to boil.
• In a large bowl, whisk the eggs until they are well beaten.
• Gradually add the sweetened condensed milk, evaporated milk, and vanilla extract to the eggs. Mix until well combined, but try not to incorporate too much air into the mixture to avoid bubbles in your flan.

Strain the Custard (optional):

• Strain the custard mixture through a fine-mesh sieve to remove any lumps and ensure a smooth texture.
• Pour the strained custard mixture over the caramel in the baking pan and cover with foil.

Bake the Flan:

• Place the baking pan with custard inside of a large deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the Custard baking pan. This creates a water bath, which helps the flan cook evenly.
• Carefully transfer the baking dish to the preheated oven.
• Bake for about one hour, or until the flan is set but still slightly jiggly in the center. The exact baking time may vary, so keep an eye on it.

Chill and Serve:

• Remove the flan from the oven and remove it from the water bath. Remove the cover and let it cool to room temperature over a rack.
• Once cooled, refrigerate the flan for at least 4 hours or overnight to allow it to set and develop its flavor.
• To serve, run a knife around the edge of the flan to loosen it. Place a serving plate upside down on top of the mold or ramekin, then quickly flip it over to release the flan. The caramel sauce will flow over the top, creating a delicious glaze.

Keyword custard pudding, flan

Ingredients You’ll Need

Before diving into the preparation, let’s gather our ingredients. You’ll require:

• Eggs
• Sugar
• Evaporated Milk
• Condensed Milk
• Vanilla extract

These fundamental ingredients form the base of your flan, creating its signature velvety texture and creamy flavor. Additionally, you’ll need a bit of water to create the caramel sauce that crowns the dessert.

Preparing the Caramel

The caramel is the crown jewel of your flan, adding a deep, amber sweetness that perfectly complements the creamy custard beneath. Here’s how to create the caramel sauce:

1. Combine Sugar and Water: In a heavy-bottomed saucepan, combine one cup of granulated sugar with a 1/4 cup of water. This mixture will form the caramel.
2. Dissolve Sugar: Heat the mixture over medium-high heat, gently stirring until the sugar fully dissolves.
3. Caramelize the Sugar: Allow the sugar-water mixture to simmer without stirring, swirling the pan occasionally to ensure even caramelization. This process will take several minutes, and the sugar will transform into a rich amber color.
4. Pour into Mold: As soon as the caramel reaches the desired color, immediately pour it into the bottom of your flan mold, swirling it to coat the bottom evenly. Be cautious, as the caramel will be extremely hot. Allow it to cool and harden.

Making the Custard

Now that the caramel is ready, it’s time to prepare the custard:

1. Whisk the Eggs: In a large bowl, whisk four large eggs until they are well beaten.
2. Add Milk and Vanilla: Gradually add one can of sweetened condensed milk, and one can of evaporated milk, and a tablespoon of vanilla extract to the beaten eggs. Mix until the ingredients are fully combined, taking care not to incorporate too much air, which can lead to bubbles in your flan.
3. Strain the Mixture: To ensure a silky-smooth texture, strain the custard mixture through a fine-mesh sieve into another bowl. This step removes any potential lumps.

Assembling and Baking

With both the caramel and custard prepared, it’s time to assemble and bake your flan:

1. Preheat the Oven: Set your oven to 350°F (175°C)  to preheat while you continue.
2. Coat the Mold: Place the round baking pan in a larger baking dish. Pour the caramel-coated bottom of the baking pan with the custard mixture.
3. Create a Water Bath: Fill the larger baking dish with hot water until it reaches halfway up the sides of the flan mold. This creates a water bath, which ensures even cooking.
4. Bake: Carefully transfer the baking dish to the preheated oven. Bake for about one hour, or until the flan is set but still slightly jiggly in the center. Keep an eye on it, as the exact baking time may vary.

Cooling and Unmolding

After baking, follow these steps to complete your flan:

1. Cooling: Remove the flan from the oven and let it cool to room temperature in the water bath. This gradual cooling prevents cracks from forming.
2. Refrigerate: Once cooled, refrigerate the flan for at least 4 hours or overnight. This resting period allows the flavors to meld and the custard to set perfectly.
3. Unmolding: To serve, run a knife around the edge of the flan to loosen it. Place a serving plate upside down on top of the mold or ramekin, then quickly flip it over to release the flan. The caramel sauce will flow over the top, creating a luscious glaze.

Serving and Enjoying

Flan is a versatile dessert that can be enjoyed on its own or with various accompaniments. Consider garnishing with a sprig of mint, a drizzle of chocolate sauce, or a dollop of whipped cream. Pair it with a cup of coffee or a glass of wine for a delightful dessert experience.

Troubleshooting Common Issues

While making flan is relatively straightforward, you might encounter a few challenges along the way. Here are some common issues and how to address them:

1. Caramel Hardens Too Quickly: If your caramel hardens before coating the mold, warm it gently in the saucepan until it’s pourable again.
2. Custard Has Bubbles: To prevent bubbles in your custard, avoid vigorous whisking and strain the mixture thoroughly.
3. Flan Doesn’t Set: If your flan doesn’t set after baking, it may need more time in the oven. Be patient and allow it to cook until it’s slightly jiggly but not liquid.

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