Flan De Caramelo Clásico (Crème Caramel)

Name: Classic Caramel Flan (Crème Caramel)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 cup granulated sugar; 1/4 cup water; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tablespoon vanilla extract

Classic Caramel Flan (Crème Caramel)

Rated 5.0 stars by 1 users

Cuisine

Spanish

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

300

Flan, also known as crème caramel, is a dessert that has stood the test of time across cultures, celebrated for its silky texture and glossy caramel finish. This custard-based dish is especially popular in Spain, Latin America, and the Philippines, though it has found fans worldwide.

What makes flan truly special is its balance of simplicity and elegance—few ingredients transform into a luxurious dessert that feels indulgent yet approachable.

The caramel adds depth and bittersweet contrast to the sweet, creamy custard, creating a perfect harmony of flavors in every bite. Flan is also incredibly versatile, often adapted with hints of citrus, coffee, or coconut to suit different traditions.

Whether prepared in a family kitchen or served at a fine dining restaurant, flan carries both comfort and sophistication. It’s the kind of dessert that makes you slow down, savor, and appreciate the beauty of classic recipes passed down through generations.

Image of Classic Caramel Flan (Crème Caramel)

Ingredients

For the caramel

1 cup granulated sugar
1/4 cup water

For the custard

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Place a large baking dish in the oven and fill halfway with hot water for a water bath.
In a saucepan, combine sugar and water over medium heat. Cook until sugar dissolves and turns into golden caramel (8–10 minutes). Quickly pour caramel into the bottom of a round baking dish or 6 ramekins, swirling to coat.
In a large bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth.
Pour custard mixture over the caramel layer.
Place the dish (or ramekins) into the hot water bath. Bake for 50–60 minutes, or until a knife inserted comes out clean.
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate so caramel sauce drizzles over the top.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 6 grams; 30%
Cholesterol: 90 milligrams; 30%
Sodium: 120 milligrams; 5%
Carbs: 45 grams; 16%
Protein: 8 grams
Sugar: 42 grams
Fiber: 0 grams; 0%

10 consejos para hacer un flan perfecto

Cocine el caramelo lentamente para evitar que se queme.
Agite el caramelo rápidamente en el plato; se endurece rápidamente.
Cuele la mezcla de natillas para obtener una textura más suave.
Utilice un baño de agua para evitar que se cuaje.
No hornee demasiado: las natillas deben moverse ligeramente en el centro.
Deje enfriar completamente antes de refrigerar.
Enfríe durante la noche para obtener el mejor sabor y textura.
Pasa un cuchillo por los bordes antes de desmoldar.
Caliente brevemente el fondo del plato para soltar el caramelo si se atasca.
Experimente con sabores como café, coco o cítricos.

Sírvelo con sugerencias

Bayas frescas para dar brillo.
Una cucharada de nata montada
Chocolate rallado para disfrutar
Una taza de espresso o café fuerte.
Como parte de una fuente de postre con churros o galletas.

Preguntas frecuentes

P: ¿Puedo hacer flan con anticipación?
R: Sí, es mejor preparar el flan con un día de anticipación y enfriarlo durante la noche.

P: ¿Por qué mi flan está gomoso?
R: Hornear demasiado o tener una temperatura alta en el horno puede hacer que el flan se vuelva duro.

P: ¿Puedo usar leche en lugar de leche evaporada?
R: Sí, pero la textura será un poco más clara.

P: ¿Cómo sé cuándo está listo el flan?
R: Debe quedar asentado en los bordes pero aún moverse ligeramente en el centro.

P: ¿Se puede congelar el flan?
R: No, la congelación cambia la textura de las natillas. Es mejor comerlo fresco y frío.

Chef's Recommendation

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