(A Rich, Creamy Caramel Delight!)
Servings: 8-10
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: ~1 hour 20 minutes
Ingredients
For the Caramel:
- 1 cup (200g) granulated sugar
- 2 tbsp water
For the Flan:
- 1 can (400ml) sweetened condensed milk
- 1 can (400ml) evaporated milk
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 cup (100g) granulated sugar (for the flan mixture)
- Pinch of salt
Instructions
- Make the Caramel:
- In a medium saucepan over medium heat, combine 1 cup sugar and 2 tbsp water. Stir until the sugar begins to dissolve.
- Let it cook without stirring until the mixture turns a golden amber color (this usually takes about 5-7 minutes). Watch closely, as caramel can go from perfect to burnt very quickly!
- Once it’s ready, carefully pour the hot caramel into a round 9-inch (23 cm) cake pan or flan mold, swirling the pan to evenly coat the bottom with the caramel. Set aside to cool and harden.
- Prepare the Flan Mixture:
- In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, 1/2 cup sugar, vanilla extract, and a pinch of salt. Mix until smooth and well-combined.
- Strain the mixture through a fine sieve to remove any egg bits or bubbles for a silky texture.
- Assemble the Flan:
- Pour the flan mixture over the caramelized sugar in the prepared pan.
- Cover the pan with aluminum foil to prevent the top from over-browning.
- Bake the Flan:
- Preheat your oven to 350°F (175°C).
- Place the flan pan in a larger baking dish and carefully add hot water to the outer dish, creating a water bath. The water should come halfway up the sides of the flan pan.
- Bake for 50-60 minutes, or until the flan is set (a toothpick or knife inserted in the center should come out clean, but it will still have a slight wobble).
- Cool and Unmold:
- Remove the flan from the oven and let it cool to room temperature. Once it’s cooled, refrigerate for at least 4 hours or overnight.
- To unmold, run a knife around the edges of the flan, place a serving plate on top of the pan, and carefully flip it over. The caramel will flow over the flan, creating a beautiful toffee sauce.
- Serve and Enjoy:
- Slice, serve, and enjoy the creamy, sweet perfection of your toffee flan! 🍮
Do’s and Don’ts
DO:
- Keep an eye on the caramel while it’s cooking. It’s super easy to burn it, and once it’s burnt, you can’t save it!
- Let the flan cool completely before unmolding it. It helps set the texture perfectly.
DON’T:
- Skip the water bath! It’s key to getting that smooth, silky texture.
- Rush the chilling time. The flan needs to be fully chilled to hold its shape when you turn it out.
Pro Tips:
- If you want a deeper flavor, you can add a splash of dark rum or a pinch of cinnamon to the flan mixture.
- For a showstopping finish, top with whipped cream and fresh berries!
This Toffee Flan is an irresistible dessert that’s smooth, creamy, and wonderfully sweet with the rich caramel flavor stealing the show. Perfect for special occasions or anytime you need a little indulgence! ✨🍮
