Flan Recipe Sweetened Condensed Milk - Easy & Delicious

Welcome to the wonderful world of flan, a dessert that truly transcends borders! From the bustling streets of Mexico to the cozy kitchens of Spain and beyond, this creamy, caramel-topped custard has captured hearts (and taste buds) worldwide. If you've ever dreamt of whipping up a show-stopping dessert that looks fancy but is surprisingly simple to make, you're in the right place. Our flan recipe sweetened condensed milk is designed for everyone, whether you're a baking newbie or a seasoned pro looking for an easy dessert sweetened condensed milk. Get ready to discover how effortless it is to create that perfectly smooth, rich custard and luscious caramel sauce right in your own kitchen. This isn't just a recipe; it's an invitation to savor a classic, baked custard dessert that promises pure delight in every spoonful.

Ingredients

• For the Caramel Sauce:
• ¾ cup granulated sugar
• ¼ cup water
• For the Flan Custard:
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk (or whole milk for a richer flavor)
• 4 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Part 1: Making the Caramel
2. Prepare your pan: Choose a 9-inch round baking pan, an 8x8 inch square pan, or 6-8 individual ramekins. Ensure it's oven-safe.
3. Combine sugar and water: In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just once to combine.
4. Cook the caramel: Place the saucepan over medium heat. Do NOT stir once it starts to boil. Allow the sugar mixture to boil and turn a beautiful amber color. This usually takes about 5-8 minutes. Keep a close eye on it, as caramel can burn quickly!
5. Pour the caramel: Once the caramel reaches a deep golden-amber (not dark brown, which indicates burning), immediately and carefully pour it into your chosen baking pan. Tilt the pan to evenly coat the bottom. Set aside to cool and harden. Be very careful, as hot caramel is extremely hot.
6. Part 2: Making the Custard
7. Preheat oven & water bath: Preheat your oven to 350°F (175°C). Place a larger roasting pan or baking dish in the oven, large enough to hold your flan pan. You'll be creating a water bath (bain-marie).
8. Blend the ingredients: In a large bowl, whisk together the sweetened condensed milk, evaporated milk (or whole milk), eggs, vanilla extract, and a pinch of salt until thoroughly combined and smooth. Avoid over-whisking, as too much air can create bubbles in your custard.
9. Strain for smoothness: For an extra silky-smooth flan, pour the custard mixture through a fine-mesh sieve directly into your caramel-coated baking pan. This removes any bits of cooked egg or undissolved solids.
10. Prepare the water bath: Carefully place your flan pan into the larger roasting pan already in the oven. Pour hot water into the larger pan until it reaches about halfway up the sides of the flan pan.
11. Bake the flan: Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The cooking time will vary depending on your pan size and oven.
12. Cool and chill: Carefully remove the flan pan from the water bath (leave the water bath in the oven to cool if you like, or remove with oven mitts). Let the flan cool completely on a wire rack at room temperature. Once cool, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
13. Part 3: Serving Your Flan
14. Loosen the edges: Once thoroughly chilled, run a thin knife around the edge of the flan to loosen it from the pan.
15. Invert: Place a serving plate (with a slight rim to catch the caramel) upside down over the flan pan. In one swift, confident motion, flip the pan and plate together.
16. Release: The flan should slide out, allowing the liquid caramel to cascade over the custard. Lift the pan, and voilà! Your beautiful creme caramel dish is ready to impress.