Caramel Flan with Raspberries
A silky, baked custard flan with a rich caramel sauce, topped with fresh raspberries. This classic dessert is surprisingly simple to make and perfect for a special occasion.
- Total time
- 75 min
- Servings
- 8
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup sugar
- ¼ cup water
- 14 oz sweetened condensed milk
- 1.5 cups whole milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup raspberries
Instructions
- 1
Preheat oven to 350°F. In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally, until deep amber, about 10 minutes.
- 2
Immediately pour the hot caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- 3
In a blender, combine the 14 oz sweetened condensed milk, 1.5 cups whole milk, 4 eggs, and 1 tsp vanilla. Blend until smooth, about 30 seconds.
- 4
Pour the custard mixture over the hardened caramel in the baking dish. Place the dish in a larger roasting pan.
- 5
Pour hot water into the roasting pan to reach halfway up the sides of the baking dish. Bake until the flan is set but still jiggles slightly in the center, about 50-60 minutes.
- 6
Remove the flan from the water bath and let cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight.
- 7
To serve, run a knife around the edge of the flan. Invert onto a serving plate, letting the caramel sauce flow over the top. Scatter 1 cup raspberries over the flan and serve chilled.
Tools you’ll need
- 9-inch round baking dish
- roasting pan
- small saucepan
- blender
- wire rack
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