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Super Creamy Flan with 4 Ingredients Recipe

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4 from 2 reviews

This Super Creamy Flan is a rich, silky dessert made with just 4 main ingredients and no blender required. The combination of extra egg yolks and heavy cream creates an ultra creamy custard with a smooth texture, topped with a beautifully caramelized sugar layer. Perfect for festive occasions or an elegant dessert treat.

Ingredients

Caramel

  • 1 cup granulated sugar (200g)

Custard

  • 2 large eggs
  • 6 egg yolks
  • 1 can sweetened condensed milk (14oz or 396g)
  • 2 cups heavy cream (480g)
  • 1 tsp vanilla bean paste (optional)
  • 1/2 tsp salt (optional)

Instructions

  1. Prepare the caramel: Preheat oven to 300°F (conventional). Evenly spread sugar in a clean, dry, light-colored wide-bottom pan over medium to medium-low heat. Allow the bottom layer to melt without stirring initially. Once it starts melting, gently stir with a dry wooden spatula to help the top sugar melt, breaking lumps as needed. When all sugar melts and turns light golden, lower heat and continue stirring until caramel reaches deep amber color without burning.
  2. Caramel setting: Quickly pour the caramel into an 8-inch cake pan, tilt the pan using a dish towel to spread caramel evenly on the bottom and slightly up the sides. Refrigerate to harden the caramel.
  3. Prepare the custard: In a bowl, gently whisk the eggs and egg yolks until just combined, avoiding air bubbles by using a stirring motion. Add sweetened condensed milk, heavy cream, vanilla bean paste, and salt if using. Slowly stir until combined.
  4. Strain the custard: Pass the custard through a fine mesh sieve into another bowl to remove any lumps, then strain back into the original bowl gently to avoid air bubbles.
  5. Assemble and bake: Once caramel is set, pour the custard evenly over the caramel in the cake pan, ensuring no air bubbles remain. Place the cake pan inside a larger 9×13 inch pan and carefully add 1/2-inch boiling water to create a water bath around the flan pan without splashing inside. Bake in preheated oven for 50-55 minutes until edges are set and the center jiggles slightly.
  6. Cool and chill: Remove flan from oven and water bath carefully, let cool at room temperature for 10 minutes. Transfer to fridge and chill for at least 4 hours or overnight.
  7. Unmold and serve: To unmold, run a knife around flan edges. Warm the bottom of the pan on the stove over low heat for about 30 seconds until caramel softens and flan releases. Invert the flan onto a serving plate, shake gently until it releases. If desired, reheat leftover caramel and drizzle over the flan. Slice and enjoy.

Notes

  • This flan can be made 2 days in advance and stored covered in the refrigerator.
  • For best texture, remove flan from the pan when ready to serve.
  • Keep leftovers refrigerated covered for up to 5 days.
  • Use a blow dryer on low to pop any air bubbles on the custard surface before baking.

Find it online: https://bitezly.com/super-creamy-flan-with-4-ingredients-recipe/