Caramel Custard or flan is a baked creamy, delicious milk custard, glazed with light brown caramelized sugar syrup and served chilled!!
This flan can be made with or without eggs; my version in this recipe uses eggs. Some custards use only milk which makes for a lighter custard and the one made using condensed milk comes out slightly thicker and denser.
I often have a can of condensed milk in my pantry all the time and whenever my urge to have caramel custard arises, this recipe is a very quick and easy version, as it uses a blender to mix the custard. My boys love it and I have made them often; the long wait is only for the chilling of this amazing dessert!!!
4-Ingredient Caramel Custard or Flan
(Serves 6 to 8)
Total time: 1 hour 30 minutes
1 can condensed milk any brand (14 ounces or 400 gms)
1 can milk (about 1 and ¼ cups)
1 tsp vanilla essence or extract (optional)
½ cup sugar plus 2 tbsp water for the caramel
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
To make the caramel sauce:
In a non-stick pan or any saucepan, pour the sugar and water and heat on medium heat.
As the sugar starts melting, stir with a spoon or spatula.
Keep stirring till the sugar melts and starts to change color.
Continue to stir and cook till it gets to a caramel light brown color.
Remove from stove and pour into an 8 inch or 9 inch pan. Swirl the pan to coat the bottom of the pan completely. This process should be done quickly as the caramel can set very fast and take care not to burn yourself with the caramel. Set aside.
To make the custard:
In a blender jar or mixer jar, pour the condensed milk, milk, eggs and vanilla(if using).
Blend for about 20 to 30 seconds till well mixed.
Pour this mixture through a strainer into the caramel coated pan.
Take a large pan which can fit the pan in which you have set the caramel custard and place the baking pan containing the custard in it. Pour hot water into the larger pan till it reaches at least half way up the baking pan.
Place this in the preheated oven and bake for 45 minutes to 1 hour till a knife inserted halfway between the center of the custard and the edge, comes out clean. The center will be slightly wiggly.
Remove from the oven, and place on a cooling rack for about 30 minutes.
Cover and refrigerate till completely chilled, at least 8 hours and up to 48 hours.
To serve, carefully run a knife around the custard, place the serving plate on top of the pan, and holding tightly, turn it upside down. Tap the top of the pan or shake gently to loosen the caramel custard.
Caramel sauce will collect around the custard.
Caramel can be made with only sugar too, but I have found that using a bit of water helps in the process.
Caramel can go from the perfect and tasty light brown to burnt dark and bitter very quickly, so keep watch over the caramel and do not leave the pan unattended.
In the water bath, use only hot water and not boiling!! Water bath is used to cook the custard gently or else the edges can cook too fast and the custard an develop cracks.
Store leftovers in the refrigerator for up to 4 days.