Silky Caramel Pudding Flan (Printable Version)
Silky caramel pudding features delicate custard and glossy caramel for an irresistible classic dessert.
# What You'll Need:
→ Caramel
01 -
150 g granulated sugar
02 -
30 ml water
03 -
A few drops lemon juice (optional, to prevent crystallization)
→ Custard
04 -
500 ml whole milk
05 -
3 large eggs
06 -
2 egg yolks
07 -
65 g granulated sugar
08 -
1 teaspoon pure vanilla extract
09 -
Pinch of salt
# Steps To Follow:
01 -
Combine sugar and water in a saucepan over medium heat. Allow to melt undisturbed until it becomes amber golden and completely smooth, about 6–8 minutes. Pour immediately into the base of ramekins or a flan mold, tilting to coat the bottoms evenly. Set aside to cool and harden.
02 -
In a separate saucepan, warm the milk over medium heat until it is just steaming but not boiling.
03 -
In a mixing bowl, whisk together the eggs, egg yolks, sugar, salt, and vanilla extract until smooth.
04 -
Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
05 -
Pass the custard mixture through a fine sieve to achieve a silky texture, then pour evenly into the caramel-lined ramekins.
06 -
Preheat oven to 160°C. Place filled ramekins in a deep baking dish, then pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes or until the center is just set with a slight jiggle.
07 -
Remove ramekins from the hot water and let them cool to room temperature. Refrigerate for at least 4 hours or overnight to set fully.
08 -
Run a thin knife around the edges of each custard, then invert onto serving plates to release the flan along with the caramel pool.
# Notes and Tips:
01 -
Straining the custard mixture before baking ensures an exceptionally smooth and silky final texture.