Ultimate Vanilla Flan in Caramel Arro Mold – A Rich and Creamy Classic Dessert
Summary:
Vanilla flan is a timeless, creamy, and luscious dessert with a silky texture and deep caramel flavor. Made with simple ingredients like eggs, milk, sugar, and vanilla, this flan melts in your mouth with each spoonful. The rich caramel sauce adds a glossy, sweet layer that perfectly complements the custard’s delicate flavor. Using a traditional arro mold ensures even cooking, making this a foolproof recipe for both beginners and experienced bakers. Whether you serve it at a family dinner or a festive celebration, this vanilla flan will be a guaranteed crowd-pleaser.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes + cooling time
Servings: 8-10
Calories (per serving): 280-320 calories
Course: Dessert
Cuisine: Latin American, Spanish, French
Ingredients:
For the Caramel:
1 cup granulated sugar
1/4 cup water
1/2 teaspoon lemon juice (prevents crystallization)
For the Flan Custard:
4 large eggs
2 egg yolks
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Pinch of salt
Equipment:
Arro mold (or 9-inch round baking pan)
Saucepan for caramel
Whisk
Mixing bowls
Strainer (optional, for a smoother custard)
Roasting pan for water bath (bain-marie)
Aluminum foil
Oven mitts
Cooling rack
Instructions:
Step 1: Making the Caramel
Prepare the mold: Place the arro mold nearby so you can quickly pour the caramel once it’s ready.
Dissolve sugar: In a medium saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Stir gently to dissolve the sugar.
Caramelize: Let the mixture cook without stirring. Swirl the pan occasionally to ensure even caramelization. After about 7-10 minutes, the sugar will turn a deep golden amber color.
Pour immediately: Once the caramel reaches a rich golden brown, quickly pour it into the arro mold. Swirl the mold to coat the bottom evenly before the caramel hardens.
Step 2: Making the Flan Custard
Preheat oven: Set the oven to 325°F (163°C) and place a large roasting pan inside. This will be used for the water bath.
Whisk eggs: In a large mixing bowl, whisk 4 eggs and 2 egg yolks until well combined.
Add dairy: Slowly whisk in sweetened condensed milk, evaporated milk, and whole milk until smooth.
Incorporate sugar, vanilla, and salt: Add 1/2 cup sugar, vanilla extract, and a pinch of salt. Mix until fully blended.
Strain for smoothness (optional): Pour the mixture through a fine-mesh strainer to remove any egg bits, ensuring a perfectly smooth flan.
Pour into mold: Gently pour the custard mixture over the hardened caramel in the arro mold.
Step 3: Baking the Flan
Prepare the water bath: Place the arro mold inside the preheated roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold. This water bath prevents the flan from curdling.
Cover and bake: Loosely cover the mold with aluminum foil. Bake for 55-65 minutes, or until the flan is set but slightly jiggly in the center.
Cool and chill: Carefully remove the mold from the water bath and let it cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and texture to set.
Step 4: Unmolding and Serving
Loosen the edges: Run a knife around the edges of the flan to loosen it from the mold.
Invert onto a plate: Place a serving plate over the mold and carefully flip it upside down. The caramel will drizzle over the flan.
Slice and serve: Cut into slices and enjoy this rich and creamy dessert!
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