Vanilla Flan with Caramel Sauce

  • Serves: Makes one 4- to 5-cup soufflé dish
  • Baking Temp (degrees F): 350
  • Views: 5669
  • Comments: 3


Silky smooth and creamy, flan is an oven-baked caramel custard dessert that hails from Spain and Mexico, and is much loved throughout the world. It is very similar to the French creme caramel, but richer and a bit more dense. Made from whole eggs, egg yolks, and milk, cream, half and half, or sweetened condensed milk, it is baked in a caramel-lined dish, then chilled and inverted so that the caramel sauce coats the custard completely. Traditionally, flan is flavored simply with vanilla but there are countless variations such as almond, pistachio, orange, pumpkin, coffee, and coconut.

We will show you, step-by-step with color photos and detailed explanations, how to bake a flawless flan. We also let you know why some flan recipes fail, and how to avoid those pitfalls with our expert baking tips and techniques. I particularly love this recipe because it bakes in a deep dish, making an especially nice presentation. Make this recipe 12 to 24 hours before serving so it has a chance to completely solidify in the refrigerator.
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