Caramel Flan

A baked caramel flan made with milk, fresh cream, condensed milk, eggs, and vanilla, baked in a water bath and chilled overnight. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @shivesh17

Original recipe source

Cook time: 180 minutes

Servings: 8

Ingredients

• 1 cup sugar for caramel
• 2 cup milk
• 2 cup fresh cream
• 0.5 cup condensed milk
• 8 whole eggs
• 1 tbsp vanilla extract

Instructions

1. Add the sugar to a pan and spread it into an even layer. Cook over medium heat without stirring until the sugar melts and turns a golden amber colour. Sugar is melted and golden amber.
2. Immediately pour the caramel into a 7-inch baking mould, carefully tilting the mould to spread the caramel evenly across the base. Set aside. Caramel evenly coats the base of the mould.
3. In a large bowl, add the milk, fresh cream, condensed milk, eggs and vanilla extract. Ingredients are combined in the bowl.
4. Whisk gently until all the ingredients are well combined. Mixture is evenly combined.
5. Strain the mixture through a fine-mesh sieve to remove any lumps and ensure a smooth, silky flan. Mixture is strained and smooth.
6. Pour the strained flan mixture gently over the set caramel. Mould is filled with strained flan mixture.
7. Cover the mould tightly with aluminium foil. Place the mould in a larger baking tray and pour in enough hot water to create a water bath, reaching about halfway up the sides of the flan mould. Water bath reaches halfway up the mould.
8. Bake at 160°C for approximately 2½ -3 hours, or until the edges are set while the centre still has a gentle jiggle. Edges are set and centre still jiggles gently.