Homemade Caramel Flan – Creamy, Silky, and Irresistible

Homemade Caramel Flan – Creamy, Silky, and Irresistible

Introduction
Flan is one of those timeless desserts that brings comfort and elegance to the table in equal measure. This classic caramel custard is a favorite across cultures—whether served at a family gathering, special occasion, or simply as a sweet treat to end the day. With its silky smooth texture and deep golden caramel glaze, this homemade flan is sure to impress anyone who takes a bite. At deesviral, we believe the beauty of flan lies not just in its simplicity, but in the balance of flavor and texture that makes every spoonful melt in your mouth.

Ingredients
For the Caramel:

• 1 cup granulated sugar

• 1/4 cup water

For the Flan Custard:

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 cup whole milk

• 5 large eggs

• 1 tablespoon vanilla extract

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Instructions

1. Make the Caramel:
   In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat without stirring, just gently swirling the pan occasionally. Let the sugar melt and turn into a golden amber caramel. Quickly pour the caramel into the bottom of a heatproof baking dish or flan mold, swirling to coat the base evenly. Set aside to cool and harden.

2. Prepare the Flan Custard:
   In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract until fully combined and smooth. For an ultra-silky texture, strain the mixture through a fine mesh sieve directly into the caramel-coated dish to remove any bubbles or egg bits.

3. Bake in a Water Bath:
   Preheat your oven to 325°F (160°C). Place the baking dish in a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish. Carefully place in the oven and bake for 50 to 60 minutes, or until the center is just set and a knife comes out clean when inserted.

4. Chill and Unmold:
   Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight. To unmold, run a thin knife around the edges of the flan, place a serving plate over the dish, and quickly invert to release. The caramel will flow over the custard, creating a luscious glaze.

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Conclusion
This homemade caramel flan is everything a classic dessert should be—simple, elegant, and absolutely unforgettable. Whether you’re serving it at a celebration or savoring it slowly on a quiet evening, it brings a touch of sweetness to any moment. From the deesviral kitchen to yours, we hope this creamy masterpiece becomes a favorite in your dessert collection.