Here's how to make a super easy caramel flan

@itsangusnguyen

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Why it worked

The video provides a clear, step-by-step tutorial for making a classic dessert, which appeals to a broad audience interested in home baking. The creator's encouraging tone and reassurance that mistakes can still lead to a good outcome likely resonate with viewers.

Summary

The video demonstrates how to make a caramel flan. It covers making the caramel sauce, preparing the custard mixture with eggs, condensed milk, and evaporated milk, and then baking it in a water bath. Finally, it shows how to unmold and serve the flan.

Structure

1Make caramel sauce
2Prepare custard mixture
3Bake in water bath
4Chill the flan
5Unmold and serve

On-screen text

Original caption

Classic Caramel Flan 🍮 Silky, creamy, and topped with a rich homemade caramel sauce. This timeless dessert is surprisingly simple to make and always feels a little bit special. The hardest part? Waiting overnight before digging in! Caramel * 6-inch (2.5–3-inch tall) cake pan: ½ cup (100 g) granulated sugar + 2 tbsp water * 8-inch cake pan: ¾ cup (150 g) granulated sugar + 3 tbsp water Custard * 1 can (300 mL) sweetened condensed milk * 1 can (354 mL) evaporated milk * 4 large eggs * 2 egg yolks * 1 tsp vanilla extract * Pinch of salt Instructions 1. Preheat your oven to 325°F (160°C). 2. Add the sugar and water to a saucepan over medium heat. Don’t stir—just gently swirl the pan as it cooks. Once it reaches a deep amber colour, immediately pour it into your cake pan, tilting to coat the bottom evenly. 3. In a bowl, whisk together the eggs, egg yolks, condensed milk, evaporated milk, vanilla, and salt until smooth. Strain through a fine-mesh sieve into the caramel-lined pan. 4. Place the cake pan into a larger roasting pan and pour hot water halfway up the sides to create a water bath. Loosely cover the flan with foil. 5. Bake until the edges are set and the centre still has a gentle wobble: * 6-inch (2.5–3-inch tall) cake pan: 70-75 minutes * 8-inch cake pan: 50–60 minutes 6. Remove the flan from the water bath and let it cool uncovered to room temperature. Cover and refrigerate for at least 6 hours, but overnight is best. 7. Run a thin knife around the edge, dip the bottom of the pan in warm water for 10–15 seconds, then invert onto a serving plate. Tips * Straining the custard is the secret to an ultra-silky texture. * Don’t overbake—the centre should still jiggle slightly, as it will continue setting while it cools. * Chilling overnight gives the best texture and allows the caramel to melt into a beautiful sauce. #flan #caramelflan #dessert #homebaking #Recipe

More from @itsangusnguyen

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Here's how to make a super easy caramel flan. Now that's what one of the slices looks like. So here's how to make caramel flan. Step one is really simple. We just have to make the caramel sauce first, which means we're adding a half cup of sugar and three tablespoons of water to a pan. Now for the caramel, we're not going to stir it at all. We're going to let the heat do its thing to cook the sugar and we're just going to occasionally swirl the pan like this. And remember, whenever cooking a sugar syrup, be careful because it's very, very hot. You'll see the sugar continuing to cook up like this. As the sugar is caramelizing, you'll see it deepen in color. As soon as it reaches a deep amber color, we're going to take it off the heat right away and then pour it into our cake pan. Be careful with this now. Soak this with hot water so that you can clean it easily. Then we're going to set this aside to let the caramel cool and harden up. Then we have to make the custard, which means we're adding four large eggs, two egg yolks, one can of evaporated milk, one can of sweetened condensed milk, and a teaspoon of vanilla and a little bit of salt. We're going to break the eggs and whisk this all together. Don't forget to preheat your oven to 325 degrees Fahrenheit. And keep going until you no longer see chunks of egg white in here. And now that the caramel has cooled, it's completely hardened at the bottom, which means we can now pour the custard batter into the pan. Pour this through the mesh. And this is going to remove any big chunks of egg white that are still in here. Do not skip this step if you want a really silky, smooth flan. Look at all the globules of egg whites that are still in here. Now for the last step, we're going to prepare a water bath, which means we're going to put the flan pan into a bigger one so that it fills up to about halfway. And we're doing this because water only boils at 100 degrees Celsius, so this is going to keep the heat really consistent and even around the flan as it bakes. And because I'm making a taller, thicker flan, this is going to take longer to bake. So if you bake in an 8-inch pan and it's wider and flatter, it'll actually cook faster. I put two different cooking times in the recipe for you. And we're using a tent to foil technique like this to allow steam to escape and prevent the top from burning. Now in the oven this goes. So the flan has baked up. I chilled it for six hours in the fridge. And now we're going to put it in a bowl of hot water for about 15 seconds to help it release. And while it's in the hot water, we're going to run a knife along the edge of the pan. And you'll see some of the caramel sauce coming up as well. Come on flan, you can do it. You can do it. Look at this beautiful caramel flan. I overbaked it by 10 minutes and it's still turned out beautifully. So guys, even if you make a mistake in the kitchen, don't worry. A lot of the times it's going to turn out anyway. Let's give it a try. Because I overbaked it, it's a little firmer than I wanted, but it's still delicious.