Flan classico al caramello (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 consigli per preparare un flan perfetto

Cuocere lentamente il caramello per evitare che si bruci.
Agitare rapidamente il caramello nel piatto: si indurisce velocemente.
Filtrare la miscela di crema pasticcera per ottenere una consistenza più liscia.
Utilizzare un bagnomaria per evitare la cagliatura.
Non cuocere troppo: la crema pasticcera dovrebbe oscillare leggermente al centro.
Raffreddare completamente prima di refrigerare.
Raffreddare durante la notte per ottenere il miglior sapore e consistenza.
Passare un coltello attorno ai bordi prima di sformare.
Scaldare brevemente il fondo del piatto per rilasciare il caramello se bloccato.
Sperimenta sapori come caffè, cocco o agrumi.

Servitelo con suggerimenti

Bacche fresche per luminosità
Un ciuffo di panna montata
Cioccolata rasata per indulgenza
Una tazza di caffè espresso o caffè forte
Come parte di un piatto da dessert con churros o biscotti

Domande frequenti

D: Posso preparare il flan in anticipo?
R: Sì, è meglio preparare il flan il giorno prima e lasciarlo raffreddare durante la notte.

D: Perché il mio flan è gommoso?
R: Una cottura eccessiva o una temperatura elevata del forno possono rendere il flan duro.

D: Posso usare il latte invece del latte evaporato?
R: Sì, ma la consistenza sarà leggermente più leggera.

D: Come faccio a sapere quando il flan è pronto?
R: Dovrebbe essere posizionato ai bordi ma oscillare leggermente al centro.

D: Il flan può essere congelato?
R: No, il congelamento cambia la consistenza della crema pasticcera. È meglio consumarlo fresco e refrigerato.

Chef's Recommendation

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