A decadently smooth Creamy Caramel Flan featuring a foolproof dry-caramel technique. This classic Latin American dessert is ideal for elegant dinner parties, offering a rich, custard-like texture that is naturally gluten-free. Ready in 75 minutes with a sophisticated, professional-grade finish.
Ingredients
Instructions
Step 1
Heat 1 cup of sugar in a heavy saucepan over medium heat for 8–10 minutes until it turns into a golden-amber liquid.
Step 2
Immediately pour the hot caramel into a 9-inch cake pan; swirl quickly to coat the bottom before it hardens.
Step 3
In a large bowl, whisk eggs, condensed milk, evaporated milk, vanilla, salt, and zest slowly to avoid bubbles.
Step 4
Strain the mixture through a fine-mesh sieve directly into the caramel-lined pan for a silky texture.
Step 5
Place the pan in a larger roasting dish filled with hot water (water bath) and bake at 175°C (350°F) for 50-60 minutes.
Step 6
Remove when edges are set but the center has a slight jiggle; cool to room temperature.
Step 7
Refrigerate for at least 4 hours, then invert onto a plate to let the caramel sauce flow over the sides.