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.
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.