This creamy delicious flan is topped with an irresistible caramel coating.
Updated: Jan 29, 2021
This Creamy, delicious Flan Is one of my favourite desserts Topped With An Irresistible Caramel Coating and fresh berries.
For the Custard
2 cups whole milk
2 cans of sweet condensed milk
1 tsp vanilla extract
1 tsp Nescafé instant coffee ( optional )
For the Caramel
1 cup sugar
1/4 cup water
Make the Custard :
Add all custard ingredients (eggs, milk, vanilla, Nescafé and sweet condensed milk) whisk to combine, strain and Set aside.
Make the Caramelized Sugar Sauce :
Preheat oven to 350°. Add the sugar and water into a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns an golden brown colour, 8-10 mins. Be sure to watch the pan at all times to avoid burning the sugar.
When the sugar is golden brown, carefully pour it in the bundt pan. Coat the inside of the pan with the caramel by swirling it gently in the centre of the pan.
The sugar will be super hot, so be extra careful!
Place the pan in a large roasting pan. Then, pour the custard on top of the caramel.
Pour enough hot water into roasting pan to come halfway, and bake for 1 hour to 1 hour 15 mins until the center is just set (mixture will jiggle). Remove the cooked flan from the oven.
Let the cooked flan sit in the water bath outside of the oven for another hour or so, until the pan is cool to touch. Don’t jiggle the pan!
Place plastic wrap over the flan and refrigerate in the pan for at least 4-6 hours or overnight.
To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off pan allowing caramel syrup to run over flan, serve with fresh berries and enjoy.