Cheflog

@mashnoon33/test
CreatedSep 30, 2025
UpdatedSep 30, 2025

Double-Caramel Flan Recipe

This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.

16 ingredients · 23 steps

Ingredients

Oven Setup

  1. 1

    Preheat oven to 325°F (160°C) and adjust rack to middle position.

  2. 2

    Bring [3 quarts] water to a boil for water bath.

Dish Caramel

  1. 3

    In 3-quart saucepan, add sugar and water.

  2. 4

    Cover with lid and bring to simmer over medium heat, about .

  3. 5

    Remove lid and cook until caramel reaches desired golden shade.

  4. 6

    Pour hot caramel into 9-inch pie plate and swirl to coat bottom and sides.

  5. 7

    Set aside caramel-lined dish.

Custard Caramel

  1. 8

    In same unwashed pot, add sugar and water.

  2. 9

    Cook until caramel reaches desired golden shade.

  3. 10

    Add cream and milk, bring to simmer while stirring to dissolve caramel.

Custard Base

  1. 11

    Pour caramel cream mixture into blender pitcher.

  2. 12

    Turn blender on low and while running, add eggs, yolks, salt, and vanilla.

  3. 13

    Pour custard into prepared caramel-lined dish.

  4. 14

    Cover lightly with plastic wrap or foil.

Baking

  1. 15

    Place foil ring or wire rack in roasting pan.

  2. 16

    Rest custard dish on top and place in oven.

  3. 17

    Pour boiling water into roasting dish until halfway up custard dish.

  4. 18

    Bake until custard is set with slight jiggle, about .

  5. 19

    Cool fully in refrigerator at least , preferably overnight.

Serving

  1. 20

    Run paring knife along edge to loosen flan from dish.

  2. 21

    Flip over onto rimmed plate to catch caramel sauce.

  3. 22

    Sprinkle with Maldon salt to taste.

  4. 23

    Keep refrigerated covered for [3-5 days].