Caramel flan, also known as crème caramel, is a classic dessert with a rich and creamy texture, topped with a luscious caramel sauce. This indulgent treat has a fascinating history and is beloved in many cultures around the world.

Caramel flan is a delectable dessert consisting of a smooth custard made from eggs, milk, and sweetened condensed milk, baked in a caramel-coated mold. It is known for its velvety texture and the caramel sauce that forms when the flan is inverted onto a serving platter. Caramel flan is a beloved dessert in many Latin American, European, and Asian countries, and its origins can be traced back centuries.

The exact origin of caramel flan is uncertain, as variations of custard-based desserts can be found in many cultures throughout history. It is believed to have originated in ancient Rome, where eggs and milk were combined to create sweet custards. Over time, this dessert spread across Europe and evolved into different variations.

Caramel flan gained popularity in Latin American countries through Spanish influence during the colonization period. The Spaniards brought their culinary traditions, including flan, to the New World. The dessert quickly became ingrained in the local cuisines, with each region adding its own unique touch. Today, caramel flan is a staple dessert in Latin American cuisine, often served during festive occasions and family gatherings.

PREP: 20 MIN. + STANDING

BAKE: 55 MIN. + CHILLING

MAKES: 8-10 SERVINGS

INGREDIENTS

• ½ cup sugar
• 1⅔ cups sweetened condensed milk
• 1 cup milk
• 3 eggs
• 3 egg yolks
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a large skillet over medium heat, cook the sugar until it melts, about 12 minutes. Avoid stirring the sugar during this process. Once melted, reduce the heat to low and continue cooking, stirring occasionally, until the syrup turns a golden brown color, approximately 2 minutes.
2. Quickly pour the caramelized syrup into an ungreased 2-qt. round souffle dish, tilting the dish to coat the bottom evenly. Let it stand for 10 minutes to cool and set.
3. In a blender, combine the sweetened condensed milk, milk, eggs, egg yolks, and vanilla extract. Cover the blender and process for about 15 seconds or until the mixture is well blended and smooth. Slowly pour this custard mixture over the caramelized syrup in the souffle dish.
4. Place the souffle dish into a larger baking pan and add approximately 1 inch of boiling water to the pan. This water bath will help the flan cook evenly and prevent it from curdling. Bake the flan at 350°F (175°C) for 55-60 minutes or until the center is just set. The flan should still jiggle slightly when gently shaken.
5. Carefully remove the souffle dish from the water bath and place it on a wire rack to cool for 1 hour. Once cooled, cover the dish and refrigerate it overnight to allow the flan to set and flavors to develop.
6. To unmold the flan, run a knife around the edge of the dish to loosen it. Invert the flan onto a large rimmed serving platter, allowing the caramel sauce to cascade over the flan. The caramel sauce will serve as a delightful topping. Alternatively, you can spoon the flan into individual dessert plates and pour the caramel sauce over each serving.
7. Serve the caramel flan chilled and enjoy its creamy texture and the irresistible combination of the smooth custard and the rich caramel sauce.

Caramel flan is a timeless dessert that delights with its creamy texture and caramel sweetness. Whether enjoyed on its own or served as a finale to a memorable meal, caramel flan is sure to impress your taste buds and bring joy to any occasion.