Ingredients
Caramel
- 1 cup coconut sugar
- ¼ cup water
Custard
- 2 cups whole milk
- ½ cup coconut sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- pinch kosher salt
Instructions
- Make the caramel. Preheat your oven to 325°F (160°C). In a small saucepan, combine 1 cup coconut sugar and ¼ cup water over medium heat, stirring until sugar dissolves. When boiling, stop stirring and let simmer for 5–7 minutes, swirling occasionally, until the temperature reaches 245-250°F (soft-ball to hard-ball candy stage). Reduce heat if sugar smells burning.
- Pour the caramel. Pour the caramel carefully into six ramekins or one 8-inch round cake pan, tilting each to coat the bottom evenly. Set aside to let caramel harden.
- Heat the milk and sugar. In a separate saucepan over medium-low heat, combine 2 cups whole milk and ½ cup coconut sugar. Heat until sugar dissolves and milk is steaming but not boiling (about 4-5 minutes). Remove from heat and allow to cool for 5 minutes.
- Whisk the eggs. In a bowl, whisk 4 large eggs with 2 teaspoons vanilla extract and a pinch of kosher salt until creamy and well combined.
- Make the custard. Gradually pour the warm milk mixture into the eggs while whisking constantly to incorporate. Strain the custard through a fine-mesh sieve into prepared ramekins to remove any bubbles or lumps. Cover each ramekin with aluminum foil.
- Bake the flan. Place ramekins in a large roasting pan or casserole dish. Pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a water bath. Bake for 40 to 45 minutes until edges are set but the center jiggles slightly when shaken. The flan is done when the internal temperature reaches 175°F (79°C). Remove from water bath, cool to room temperature, then refrigerate for at least 6 hours or preferably overnight.
- Serve. Run a thin knife around the edges of each ramekin. Dip ramekins in hot water for 10–15 seconds to loosen flan. Invert onto rimmed plates and allow caramel sauce to flow over the flan before serving.
Notes
- Use a candy thermometer to ensure caramel reaches the correct temperature for perfect consistency.
- Covering ramekins with foil while baking prevents skin from forming on the custard.
- The water bath helps the custard cook evenly and maintain its creamy texture.
- Refrigerate flan overnight for optimal texture and flavor.
- Dipping ramekins in hot water before unmolding helps release the caramel without breaking the flan.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Gluten Free
