Venezuelan Flan Recipe
Venezuelan Flan is a creamy, dreamy treat that’s pure comfort in every bite. This beloved dessert features a silky custard base topped with a luscious caramel layer that’s as eye-catching as it is delicious. The magic of Venezuelan Flan lies in its simplicity—just a handful of everyday ingredients transform into a show-stopping finale that melts in your mouth. Whether you grew up savoring this classic or you’re tasting it for the first time, there’s something irresistible about the contrast of sweet caramel and smooth custard. Let’s dive in and make this unforgettable dessert together!
Ingredients You’ll Need
You’ll be amazed at how these simple ingredients come together to create such an elegant dessert! Each one plays a crucial role in achieving the signature taste, texture, and golden color of Venezuelan Flan.
- Granulated Sugar (for caramel): This is the star of the caramel topping, melting into a deep amber sauce that gives the flan its signature finish.
- Sweetened Condensed Milk: Adds richness, creaminess, and a subtle sweetness that makes the custard perfectly smooth.
- Evaporated Milk: Balances the sweetness and contributes to the silky texture without making the dessert too heavy.
- Large Eggs: The backbone of the custard—eggs set the flan and provide that classic, delicate wobble.
- Vanilla Extract: Just a teaspoon infuses the flan with warm, aromatic flavor that ties everything together.
- Pinch of Salt: A tiny bit goes a long way to enhance all the other flavors, making them pop.
How to Make Venezuelan Flan
Step 1: Make the Caramel
Start by making the caramel, which is truly the heart of any Venezuelan Flan. Pour the granulated sugar into a dry, medium saucepan and heat it over medium. Gently stir the sugar as it melts and gradually turns a rich, amber color—don’t rush this part! The transformation takes about 6 to 8 minutes. As soon as the caramel is ready, carefully pour it into your round 8-inch cake pan or flan mold. Swirl the pan immediately to coat the bottom in an even, glossy layer. Set the pan aside to let the caramel cool and harden while you prepare the custard.
Step 2: Whisk the Custard
In a large bowl, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Whisk everything together until the mixture is perfectly smooth and the eggs are fully incorporated. This step is where the magic happens—the mixture will bake into the creamy, velvety custard that makes Venezuelan Flan so irresistible.
Step 3: Assemble and Prepare the Water Bath
Pour the custard mixture over the cooled caramel in your prepared pan. To ensure the flan bakes gently and evenly, place the flan pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the flan pan, creating a water bath (bain-marie). This cozy water bath is the secret to achieving that tender, smooth texture without any cracks.
Step 4: Bake
Carefully transfer the setup to your preheated oven. Bake at 350°F (175°C) for 50 to 60 minutes, or until the flan is mostly set but still has a slight jiggle in the center when gently shaken. Don’t overbake—it’s okay if it looks a little wobbly! Remove the flan from the oven and the water bath, then let it cool to room temperature.
Step 5: Chill and Unmold
Once the flan has cooled, refrigerate it for at least 4 hours, or overnight if you can wait. Chilling allows the flavors to meld and the flan to firm up just right. When you’re ready to serve, run a thin knife around the edge of the pan to loosen the flan. Place a serving plate on top and quickly invert it—watch as the golden caramel cascades over the silky custard. Venezuelan Flan is now ready to steal the show!
How to Serve Venezuelan Flan
Garnishes
While Venezuelan Flan shines on its own, a few thoughtful garnishes can really make it pop. Try a sprinkle of fresh citrus zest, a handful of juicy berries, or even a dollop of whipped cream for a touch of elegance. Toasted coconut or slivered almonds add a delightful crunch that contrasts beautifully with the creamy custard. No matter how you dress it up, the caramel sauce will always take center stage!
Side Dishes
If you’re serving Venezuelan Flan as part of a larger meal, consider pairing it with light, refreshing sides. A simple fruit salad of mango, pineapple, or papaya echoes the dessert’s tropical roots. For an extra-special treat, offer a small cup of strong coffee or espresso—its bold flavor is the perfect counterpart to the flan’s sweetness.
Creative Ways to Present
Don’t be afraid to get creative with your presentation! Try making mini individual flans in ramekins for an adorable, single-serve option. Arrange slices on a platter with edible flowers or colorful fruit for a festive look, especially during holidays or celebrations. For a playful twist, drizzle a bit of spiced chocolate sauce or infuse the caramel with citrus zest before pouring it into the mold. Venezuelan Flan is as versatile as your imagination allows!
Make Ahead and Storage
Storing Leftovers
Venezuelan Flan keeps beautifully in the fridge, making it a fantastic make-ahead dessert. Simply cover the flan (either in its mold or on a plate) tightly with plastic wrap or foil. It will stay fresh and creamy for up to 4 days, and the caramel sauce will continue to soak into the custard, making every bite even more delicious.
Freezing
If you need to store Venezuelan Flan for longer, freezing is an option. Wrap individual slices or the whole flan tightly in plastic wrap and then in foil to prevent freezer burn. Store in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving; the texture may soften slightly, but the flavor will still be wonderful.
Reheating
Flan is best enjoyed chilled, straight from the fridge, but if you prefer it a little warmer, you can let it sit at room temperature for about 20 minutes before serving. Avoid microwaving, as this can cause the custard to separate or become rubbery. Trust us—Venezuelan Flan is at its best with its cool, silky texture and luscious caramel sauce!
FAQs
Why did my caramel harden so quickly?
Caramel sets rapidly as it cools, so it’s important to swirl it in the pan right away after pouring. If it hardens before you finish, don’t worry—the custard will soften it as it bakes, resulting in that classic caramel topping.
Can I make Venezuelan Flan without a water bath?
A water bath is highly recommended for even, gentle baking and that smooth, creamy texture. Without it, the flan might overcook at the edges or develop bubbles, so try not to skip this step if you want classic results.
What’s the best way to unmold the flan?
After chilling, run a thin knife around the edges of the flan to loosen it. Place a plate over the pan, then flip it quickly and confidently. A little tap or shake usually helps release the flan and caramel in one beautiful piece.
How can I add flavors to my Venezuelan Flan?
You can easily customize the flavor by adding a teaspoon of orange or lime zest to the custard, infusing the caramel with spices like cinnamon or star anise, or swapping vanilla for almond extract. Just remember, a little goes a long way!
Is Venezuelan Flan gluten-free?
Yes! This recipe uses only eggs, dairy, sugar, and vanilla—no flour or gluten-containing ingredients—making it a naturally gluten-free dessert that everyone can enjoy.
Final Thoughts
If you’re searching for a dessert that’s simple yet stunning, Venezuelan Flan is the answer. Its creamy texture, rich caramel sauce, and irresistible flavor will win over anyone at your table. Give this recipe a try, and don’t be surprised if it becomes your new go-to sweet treat!
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Venezuelan Flan Recipe
- Total Time: 1 hour 15 minutes plus 4 hours chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Venezuelan Flan recipe offers a rich, creamy custard dessert topped with a luscious caramel sauce. Made with sweetened condensed milk and evaporated milk, it’s a smooth, indulgent treat perfect for any occasion, showcasing classic Latin American flavors with an easy baking method.
Ingredients
Caramel
- 1 cup granulated sugar
Custard
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare caramel: Preheat your oven to 350°F (175°C). In a medium saucepan over medium heat, add the 1 cup of granulated sugar. Stir gently and continuously until the sugar fully melts and turns a deep amber color, taking about 6 to 8 minutes. Quickly pour the caramel into an 8-inch round cake pan or flan mold, swirling to coat the bottom evenly. Set aside to cool and harden.
- Mix custard: In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt until the mixture is smooth and fully combined, ensuring no streaks remain.
- Combine and bake: Pour the custard mixture carefully over the cooled caramel layer in the pan. Place the flan pan inside a larger baking dish. Pour hot water into the outer dish so it comes halfway up the sides of the flan pan, creating a water bath to ensure gentle, even cooking. Transfer carefully to the preheated oven.
- Bake until set: Bake for 50 to 60 minutes. The flan is done when it is set around the edges but still slightly jiggly in the center. Remove the flan and water bath from the oven and allow it to cool to room temperature.
- Chill and serve: Refrigerate the flan for at least 4 hours or overnight for best results. When ready to serve, run a knife around the edges to loosen the flan, then invert it onto a serving plate so the caramel sauce drizzles on top.
Notes
- For a citrus twist, add 1 teaspoon of orange or lime zest to the custard mixture before baking.
- Flan tastes best when made ahead of time to allow chilling and full setting.
- Use a water bath to avoid cracking and to guarantee a creamy texture.
- Serve chilled for optimal flavor and consistency.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Venezuelan, Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 34g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
