Venezuelan Flan: My Best Creamy, Dreamy Caramel Custard
Venezuelan Flan
There are some desserts that do more than just satisfy a sweet tooth; they transport you, heart and soul, straight back to cherished memories. For me, that’s undoubtedly our family’s Venezuelan Flan. Just the thought of that shimmering golden caramel and the creamy, vanilla-scented custard instantly brings me to my grandmother’s sun-drenched kitchen, the air thick with anticipation and that unmistakable sweet aroma – it’s truly a hug in a pan, a comforting taste of home passed down through generations.
My own journey with this iconic dessert began with a memorable kitchen adventure, where the caramel nearly solidified too fast and I almost gave up, but the triumph of that silky custard sliding perfectly onto the plate was unforgettable. While I certainly appreciate the festive elegance of a white chocolate peppermint panna cotta for a special occasion, there’s an enduring, year-round comfort in this classic that truly can’t be beat.
Today, I’m absolutely thrilled to share our family’s secret for the most incredibly smooth and rich Venezuelan Flan, promising pure magic with every spoonful, and if you’re curious for another authentic take, you might also enjoy this Venezuelan flan recipe from Abuela – get ready to bring a piece of that heartwarming tradition into your own home!
Venezuelan Flan: My Creamy, Dreamy Caramel Custard
Course: DessertsCuisine: VenezuelanDifficulty: Medium4
servings30
minutes40
minutes300
kcalThis authentic Venezuelan Flan recipe creates a beautifully smooth, rich, and creamy custard topped with a glistening, golden caramel sauce. It’s a show-stopping dessert that’s surprisingly simple to make!
Ingredients
For the Caramel:
1 cup granulated sugar
1/4 cup water
For the Custard:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup whole milk
5 large eggs
1 tablespoon vanilla extract
Pinch of salt
Directions
- 1. Preheat oven to 350°F (175°C). Boil water for a water bath.
- 2. Prepare the Caramel: In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color. This takes about 8-10 minutes.
- 3. Carefully pour the hot caramel into a 9-inch round baking dish or flan mold, tilting the dish to coat the bottom and sides evenly. Set aside.
- 4. Prepare the Custard: In a blender, combine sweetened condensed milk, evaporated milk, whole milk, eggs, vanilla extract, and salt. Blend until smooth, about 30 seconds. Do not overmix to avoid too many air bubbles.
- 5. Carefully pour the custard mixture over the cooled caramel in the prepared baking dish.
- 6. Place the baking dish inside a larger roasting pan. Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the flan dish.
- 7. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. A knife inserted near the edge should come out clean.
- 8. Carefully remove the flan from the water bath and let it cool completely on a wire rack.
- 9. Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.
- 10. To serve, run a thin knife around the edge of the flan dish to loosen it. Place a serving plate upside down over the flan dish, then quickly and carefully invert the flan onto the plate. The caramel sauce will drip over the custard.
Notes
- Caramel Confidence: Don’t stir the sugar and water for the caramel. Let it do its magic! Watch it closely and remove it from the heat as soon as it reaches that beautiful amber color. It can burn quickly once it starts to change.
- The Water Bath Secret: The ‘bain-marie’ or water bath is crucial for a smooth, evenly cooked flan. It creates a moist environment that prevents the custard from curdling or developing cracks. Make sure the water is hot when you pour it into the roasting pan to help maintain oven temperature.
- Chill Out: Patience is key! Resist the urge to unmold the flan too early. Refrigerating it overnight truly makes a difference in its texture and allows the caramel to fully liquify into that glorious sauce.
