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#Fflan Reel by @aieats123 - 🍮🔥 FLAN - MAIN CHART

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: ~1 hour 15 minutes + chill time
Servings: 6
Cook Method: Caramelize — 🍮🔥 FLAN — MAIN CHART Prep Time: 15 minutes Cook Time: 50–60 minutes Total Time: ~1 hour 15 minutes + chill time Servings: 6 Cook Method: Caramelize + bake in water bath Texture Goal: Silky smooth custard with glossy caramel sauce Flavor Profile: Sweet caramel, creamy vanilla custard, rich and delicate ⸻ Ingredients Caramel • 1 cup sugar • ¼ cup water Custard • 4 large eggs • 1 can (14 oz) sweetened condensed milk • 1 can (12 oz) evaporated milk • 1 tbsp vanilla extract • Pinch of salt ⸻ Steps 1. Make the caramel In a saucepan combine: Sugar Water Heat over medium heat without stirring. The sugar will slowly dissolve and turn deep amber. Once fully caramelized, immediately pour the caramel into a baking dish or ramekins. Tilt gently so the caramel coats the bottom evenly. Let it cool and harden. ⸻ 2. Prepare the custard In a mixing bowl whisk together: Eggs Sweetened condensed milk Evaporated milk Vanilla Pinch of salt Whisk until smooth and fully combined. For extra smooth flan, strain the mixture through a fine mesh sieve. ⸻ 3. Pour into the mold Pour the custard mixture over the hardened caramel in the baking dish. The caramel will stay solid for now — it melts again during baking. ⸻ 4. Create the water bath Place the baking dish into a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the flan dish. This gentle heat ensures a silky custard texture. ⸻ 5. Bake Bake at 350°F (175°C) for 50–60 minutes. The flan should be set around the edges but slightly jiggly in the center. Remove from oven and cool to room temperature. Then refrigerate at least 4 hours or overnight. ⸻ 6. Unmold and serve Run a knife around the edges of the flan. Place a plate on top and flip quickly. The caramel sauce will flow over the custard. Silky texture. Golden caramel. Classic dessert perfection. Follow @aieats123 #flan #howtomake #custard #dessertrecipe #foodreels aieats123 caramel foodasmr homemadedessert latinodesserts

#Fflan Reel by @tastelessbaker (verified account) - Flan (Créme Caramel) 🍮

Caramel:
60 g white sugar
30 ml water
Splash lemon juice

Custard:
10 egg yolks
350 ml evaporated milk
300 ml condensed milk — Flan (Créme Caramel) 🍮 Caramel: 60 g white sugar 30 ml water Splash lemon juice Custard: 10 egg yolks 350 ml evaporated milk 300 ml condensed milk 10 ml vanilla extract 8 ml lemon juice 4g salt 1. Add the sugar, water, and lemon juice to a small pan, preferably a light-coloured one. 2. Cook on medium-low heat and do not stir. Let the sugar melt and turn a deep amber colour. Pick up the pan and lightly swirl the liquid every so often. I repeat: do not f***ing stir. 3. Transfer the caramel into a 6 to 7-inch round pie pan or flan pan and coat the bottom as evenly as you can. Set aside to harden. 4. For the custard, add 10 egg yolks to a bowl and break them up gently. Keyword: GENTLY. 5. Add the remaining custard ingredients and combine, again gently. 6. Strain the mixture through a sieve 3 times, with the final strain going directly into the flan pan over the hardened caramel. 7. Cover with the pan lid or aluminium foil. 8. In a large pot or Dutch oven, bring water to a boil, enough to come halfway up the flan pan. Then reduce to the lowest heat so it just barely bubbles. 9. Place the flan pan in the centre. For best results, sit it on a silicone mat or folded tea towel at the bottom of the pot. 10. Cover and steam for 45–60 minutes, or until set with a gentle jiggle in the middle. 11. Remove the flan pan from the pot, take off the lid, and let it cool completely. You can swap the hot water for cold and let the pan cool in there. DO NOT just throw it in the fridge. 12. Once fully cooled, refrigerate overnight or for at least 4 hours. 13. Remove from the fridge, run a knife along the edges to loosen, flip onto a plate, and serve.

#Fflan Reel by @connies_sweetest_things (verified account) - 🍮 Classic Creamy Flan

Caramel (Hardened Sugar)
• 1 cup sugar
• 1/4 cup water

Custard
• 4 eggs
• 1 (14 oz) can condensed milk
• 1 (14 oz) can e — 🍮 Classic Creamy Flan Caramel (Hardened Sugar) • 1 cup sugar • 1/4 cup water Custard • 4 eggs • 1 (14 oz) can condensed milk • 1 (14 oz) can evaporated milk • 1 cup heavy whipping cream • 1 tablespoon vanilla extract (or 1 vanilla bean) Other • Boiling water (for water bath) ⸻ Instructions 1. Preheat oven Preheat your oven to 375°F (190°C). 2. Make the caramel In a saucepan, combine the sugar and water. Stir until dissolved, then place over medium heat. Let it cook without stirring for about 3–5 minutes until it turns from light yellow to a golden amber brown. Immediately pour the caramel into a 9-inch pan or bundt pan, tilting to coat the bottom evenly. Set aside to harden. 3. Make the custard In a blender, add: • evaporated milk • heavy cream • condensed milk • eggs • vanilla Blend for about 30 seconds, until smooth. For extra smooth flan: Strain the mixture (you can place a paper towel under the strainer) to remove bubbles. 4. Assemble Pour the custard mixture over the hardened caramel. Cover tightly with aluminum foil. 5. Water bath (Bain-Marie) Place your pan into a larger baking tray. Pour boiling water into the tray until it reaches about halfway up the sides of your pan. 6. Bake Bake for 65–75 minutes. You’ll know it’s ready when: • the edges are set • the center is slightly jiggly 7. Cool & chill Let it cool at room temperature for 1 hour, then refrigerate for at least 3–4 hours (overnight is even better). 8. Serve Run a knife around the edges, then flip onto a plate. If it doesn’t release right away, gently loosen the edges and try again. #flan #dessert #fyp #fypシ #recipe

#Fflan Reel by @rossmiami.food - Classic Crème Caramel Recipe 🎁

📝 Ingredients

for a 16 cm / 6.3-inch round pan

For the caramel

• 90 g sugar
• 1½ tbsp water (22-23g)

For the fla — Classic Crème Caramel Recipe 🎁 📝 Ingredients for a 16 cm / 6.3-inch round pan For the caramel • 90 g sugar • 1½ tbsp water (22-23g) For the flan • 600 ml whole milk • 4 eggs (size M) • 95 g sugar • 1 tsp vanilla extract • 1 pinch of salt 🤍 Instructions 1. Preheat the oven to 160 °C / 320 °F (top/bottom heat). Prepare a large roasting pan for a water bath. 2. Heat the sugar and water in a small saucepan without stirring until a golden caramel forms. Immediately pour it into the 16 cm pan and gently swirl to coat the bottom evenly. Let it set. 3. Heat the milk until hot but not boiling. Remove from the heat and let it cool slightly. 4. In a bowl, gently whisk the eggs, sugar, vanilla, and salt until combined. Do not whip in air. 5. Slowly pour the warm milk into the egg mixture while stirring gently. 6. Strain the mixture through a fine sieve into a clean bowl. → For an extra-silky result, pass the mixture through the sieve 2–3 times, until it is completely smooth with no bubbles or particles. 7. Carefully pour the flan mixture over the set caramel. 8. Place the pan into the larger roasting pan and add hot water until it reaches about halfway up the sides of the flan pan. 9. Bake for 55–65 minutes. The edges should be set, while the center still has a gentle wobble. 10. Remove from the oven and let rest in the water bath for 10 minutes, then take out and cool completely. 11. Refrigerate for at least 4 hours, preferably overnight. 12. To serve, loosen the edges and invert onto a plate. The caramel will flow naturally over the flan. Any remaining caramel in the pan can be poured on top. 📝 Practical Note: For best results, use a pan without a removable base, as it is fully leak-proof. If using a springform pan, seal the bottom very well with 2–3 layers of aluminum foil, wrapping up the sides to prevent water from entering during baking. (thanks to foodwithstyle_official)

#Fflan Reel by @muneezpatel - Best Dessert Ever - Flan 🤤 #desserts #flan

Flan is the ultimate "impressive but secretively easy" dessert. It's essentially just eggs, milk, and su — Best Dessert Ever - Flan 🤤 #desserts #flan Flan is the ultimate "impressive but secretively easy" dessert. It’s essentially just eggs, milk, and sugar, but the magic happens in the oven. Here is a foolproof recipe for a classic Vanilla Crème Caramel. The Ingredients * The Caramel: 1 cup granulated sugar. * The Custard: * 3 large eggs + 2 egg yolks (for extra richness) * 1 can (14 oz) sweetened condensed milk * 1 can (12 oz) evaporated milk * 1 tbsp vanilla extract * A pinch of salt The Steps 1. Make the Caramel Place the sugar in a heavy saucepan over medium heat. Don't stir it! Just swirl the pan occasionally. Once the sugar melts into a clear, golden-brown liquid, immediately pour it into a 9-inch round cake pan or individual ramekins. Tilt the pan to coat the bottom before the sugar hardens. 2. Mix the Custard In a large bowl, whisk the eggs and yolks together. Gently whisk in the sweetened condensed milk, evaporated milk, vanilla, and salt. > Pro Tip: Don't whip it too vigorously; you want to avoid creating too many air bubbles for a silky smooth texture. > 3. The Water Bath (Bain-Marie) Place your caramel-lined pan inside a larger roasting pan. Pour the custard mixture through a fine-mesh strainer into the caramel pan (this removes any stray egg bits). Fill the outer roasting pan with hot water until it reaches halfway up the sides of the flan pan. 4. Bake and Chill Bake at 350°F (175°C) for about 50–60 minutes. The flan is done when the edges are set but the center still has a slight, Jell-O-like jiggle. * Remove from the water bath and let it cool to room temperature. * Refrigerate for at least 4 hours (overnight is even better). 5. The Unveiling Run a thin knife around the edge of the pan. Place a large rimmed plate over the pan and—in one confident motion—flip it over. The caramel will have turned into a liquid sauce that coats the top! Quick Success Tips * Don't burn the sugar: Caramel goes from "perfect" to "burnt" in about 5 seconds. Take it off the heat as soon as it looks like the color of a copper penny. * Strain it: Straining the mixture is the difference between an "okay" flan and a "restaurant-quality" flan.

#Fflan Reel by @tineeehands - Not the cleanest slice because I couldn't wait…
but to be honest it was delicious 🍮 ✨

Ingredients (Serves 4)

For the Caramel
• ½ cup sugar
• 2 t — Not the cleanest slice because I couldn’t wait… but to be honest it was delicious 🍮 ✨ Ingredients (Serves 4) For the Caramel • ½ cup sugar • 2 tbsp water For the Custard • 2 cups milk • 3 eggs • ½ cup sugar • 1 tsp vanilla extract • Pinch of salt (Optional: you can replace part of the milk with condensed milk for a richer flan.) Step 1: Make the Caramel 1. Add ½ cup sugar + 2 tbsp water to a pan. 2. Heat on medium flame without stirring. 3. Let it turn deep golden amber. 4. Immediately pour the caramel into your baking mold or bowl and swirl to coat the bottom. Step 2: Make the Custard 1. Warm the milk slightly (do not boil). 2. In a bowl whisk: • eggs • sugar • vanilla • pinch of salt 3. Slowly pour the warm milk into the eggs while whisking. 4. Strain the mixture through a sieve (this removes bubbles and makes the flan smoother). Step 3: Assemble 1. Pour the custard mixture over the hardened caramel in the mold. 2. Cover loosely with foil. Step 4: Bake (Water Bath Method) 1. Preheat oven to 170°C. 2. Place the mold in a larger tray. 3. Pour hot water into the tray until it reaches halfway up the mold. 4. Bake for 35–45 minutes. ✔️ It’s done when the center is slightly jiggly but set. Step 5: Chill & Unmold 1. Let it cool at room temperature for 30 minutes. 2. Refrigerate for 3–4 hours (or overnight). 3. Run a knife around the edge. 4. Flip onto a plate, the caramel will flow over the flan. #caramel #fypppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppp #bts #dessert

#Fflan Reel by @murmur_atl - A creamy caramel custard dessert - FLAN

In a small saucepan, add 100g sugar + 30g water. Cook without stirring until it turns golden brown. Quickly p — A creamy caramel custard dessert - FLAN In a small saucepan, add 100g sugar + 30g water. Cook without stirring until it turns golden brown. Quickly pour the caramel into the bottom of your mold and swirl to coat the bottom. Set aside to cool and harden. For the custard: 1 can (397g) sweetened condensed milk 1 can (354ml) evaporated milk 2 eggs + 2 yolks 1 tbs vanilla paste or extract a pinch of salt Blend everything until smooth. That’s it! Pour the mixture through a fine mesh strainer into the caramel-coated mold. Place the mold into a deep baking tray. Pour hot water into the tray (bain-marie). Cover the flan dish with foil. Bake at 160°C(320F) for 50–60 minutes. But sometimes it takes longer. Keep an eye on the texture: the flan should set around the edges, but jiggle in the center. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours. Enjoy 🫰🏻 #recipe #recipes #flan #bakingtime #flanrecipe

#Fflan Reel by @chula_buonappettito - ✨ Creamy Caramel Flan ✨�Silky smooth, melt-in-your-mouth custard topped with rich golden caramel… this is the ultimate dessert that looks fancy but is — ✨ Creamy Caramel Flan ✨�Silky smooth, melt-in-your-mouth custard topped with rich golden caramel… this is the ultimate dessert that looks fancy but is actually so easy to make 😍 🍮 Ingredients�Custard: * 10 small eggs * 2 cans sweetened condensed milk * 2 cans evaporated milk * 2 tsp vanilla paste * 1 tsp salt Caramel: * 150g sugar * 50ml water 🔥 Method 1. Preheat oven to 350°F (175°C) and prepare a water bath. 2. In a pan, heat sugar + water until it turns a deep amber colour. Swirl (don’t stir!), then pour into your baking dish. 3. Whisk eggs, milk, vanilla & salt until smooth. Strain into the caramel-lined pan. 4. Place in water bath & bake for 40–45 mins (slightly jiggly center = perfect). 5. Cool, then chill for at least 4 hours or overnight. * 🍯 To serve:�Run a knife around the edges, flip onto a plate, and watch that caramel flow 😍 * Save this recipe & try it this weekend! #flan #dessertlover #easyrecipe #homebaking #chula_buonappettito

#Fflan Reel by @vessys_gourmet_kitchen (verified account) - Irresistibly Smooth Coconut Flan 🍮
Ingredients:
2 cans @lalachera condensed milk
1 cup milk or half and half
1 can coconut milk
6 eggs, at room — Irresistibly Smooth Coconut Flan 🍮 Ingredients: 2 cans @lalachera condensed milk 1 cup milk or half and half 1 can coconut milk 6 eggs, at room temperature 1 tsp vanilla 1/2 tsp salt Caramel: 1 cup sugar 1 cup water Method: 1. Start making regular caramel by adding water and sugar to a pan, swirl the pan but don’t stir it; cook until amber to brownish color; pour into your pan and let it cook completely; 2. Preheat oven to 350 F; 3. To make the flan- add all ingredients to a blender and mix until well incorporated for about 1 minute; 4. Pour mixture over the cooled caramel; cover with a foil and cook in a water bath with a lid or without for about 70 mins or until jiggly center; let cool in a room temperature then refrigerate for at 4 hours until set and enjoy! #flan #coconutflan #dessertlovers❤️

#Fflan Reel by @sara__mariam___salman - Silky, creamy and melt-in-the-mouth Cream Cheese Flan 🍮✨

One of the easiest desserts you can make with just a few ingredients - but the result taste — Silky, creamy and melt-in-the-mouth Cream Cheese Flan 🍮✨ One of the easiest desserts you can make with just a few ingredients — but the result tastes like something from a fancy bakery. The caramel layer + rich custard + slight cream cheese tang… absolutely perfect 🤍 If you love caramel custard, you NEED to try this version! Save this recipe and make it this weekend ✨ ⸻ Recipe Ingredients For caramel • ¾ cup sugar For custard • 200 g cream cheese • 1 cup evaporated milk (or normal milk) • ½ cup condensed milk • 6 large eggs • 1 tsp vanilla essence ⸻ Method 1️⃣ Make the caramel In a pan add sugar and melt on medium heat until it turns golden caramel. 2️⃣ Prepare the pan Immediately pour the caramel into your baking pan and swirl to coat the base. Let it set. 3️⃣ Prepare the custard mixture In a blender add cream cheese, milk, condensed milk, eggs and vanilla. Blend until completely smooth. 4️⃣ Assemble Pour the custard mixture over the caramel layer. 5️⃣ Bake (water bath method) Place the pan inside a larger tray with hot water. Bake at 170°C for 60 minutes or until set. 6️⃣ Cool Let it cool completely, then refrigerate for a few hours. 7️⃣ Serve Run a knife around the edges and flip onto a plate. Slice and enjoy the silky cream cheese flan 🍮 #food #blog #vlog #foodie #foodlover

#Fflan Reel by @beauty_bymayboll - Hello IG family ❤️
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Follow me @beauty_bymayboll and @coffee_wyth_may for more recipes ❤️
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Ingredients
½ cup sugar for caramel
12 eggs
500 ml — Hello IG family ❤️ : : : : Follow me @beauty_bymayboll and @coffee_wyth_may for more recipes ❤️ : : Ingredients ½ cup sugar for caramel 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes#beautybymayboll #comohacerflan

#Fflan Reel by @cookingwithpetals - caramel flan 🍮

(✿) recipe

ingredients:
for the caramel:
80 g sugar
20 g water

20 g water (added once the caramel turns amber)

for the custard:
4 — caramel flan 🍮 (✿) recipe ingredients: for the caramel: 80 g sugar 20 g water 20 g water (added once the caramel turns amber) for the custard: 4 eggs 2 egg yolks 120 g sugar (about 1/2 cup + 2 tbsp) 440 ml milk instructions: make the caramel: add 80 g sugar and 20 g water to a saucepan. cook over medium heat until the sugar melts and turns a deep amber color. carefully add another 20 g water and swirl the pan to combine. pour the caramel into your mold and set aside. prepare the custard: in a bowl, whisk together 4 eggs and 2 egg yolks until smooth. add 120 g sugar and mix until fully dissolved. heat the milk until it just begins to simmer (small bubbles around the edges). slowly pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from cooking. strain the mixture twice through a fine sieve to remove bubbles and any bits of egg. pour the custard into the caramel-lined mold. cover the mold loosely with aluminum foil. place the mold in a baking dish. pour hot water into the dish until it reaches about halfway up the sides of the mold. bake at 150°C (302°F) for about 60 minutes, until the custard is set but still slightly jiggly in the center. let cool, then chill in the refrigerator before serving. run a knife around the edge and invert onto a plate to release the caramel sauce.

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