Irresistible Caramel Flan Recipes Using Eagle Brand Sweetened Condensed Milk
Caramel flan, also known as crème caramel, is a classic dessert loved for its silky smooth texture and rich caramel flavor. This decadent treat is surprisingly easy to make at home, especially when you use Eagle Brand Sweetened Condensed Milk. Eagle Brand adds a creamy sweetness and helps to create a perfectly set flan every time. In this blog post, we’ll explore various caramel flan recipes using Eagle Brand, providing detailed instructions and tips to help you create the perfect dessert for any occasion.
## Why Eagle Brand Sweetened Condensed Milk is Perfect for Flan
Eagle Brand Sweetened Condensed Milk is a key ingredient in many flan recipes for several reasons:
* **Creaminess:** It provides a naturally creamy texture without the need for heavy cream, making the flan rich and decadent.
* **Sweetness:** It adds the perfect amount of sweetness, reducing the need for excessive sugar.
* **Stability:** It helps to stabilize the flan, ensuring a smooth and consistent texture.
* **Convenience:** It simplifies the recipe by combining milk and sugar into one easy-to-use ingredient.
## Classic Caramel Flan Recipe with Eagle Brand
This classic caramel flan recipe is a great starting point for anyone new to making flan. It’s simple, straightforward, and delivers a consistently delicious result.
**Ingredients:**
**For the Caramel:**
* 1 cup granulated sugar
* 1/4 cup water
**For the Flan:**
* 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
* 1 (12-ounce) can evaporated milk
* 4 large eggs
* 1 teaspoon vanilla extract
**Equipment:**
* 6-inch round cake pan or flan mold
* Large baking pan
* Aluminum foil
* Mixing bowls
* Whisk
**Instructions:**
1. **Make the Caramel:** In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and let the mixture simmer until it turns a deep amber color. This will take about 5-10 minutes. Watch carefully, as the caramel can burn quickly.
2. **Pour the Caramel into the Mold:** Immediately pour the caramel into the bottom of the cake pan or flan mold. Tilt the pan to evenly coat the bottom. Be careful, as the caramel is extremely hot.
3. **Prepare the Flan Mixture:** In a large mixing bowl, whisk together the Eagle Brand Sweetened Condensed Milk, evaporated milk, eggs, and vanilla extract until smooth. Avoid over-whisking, as this can incorporate too much air into the mixture.
4. **Pour the Flan Mixture into the Mold:** Gently pour the flan mixture over the caramel in the prepared pan.
5. **Prepare the Water Bath:** Place the cake pan inside a larger baking pan. This will create a water bath, which helps the flan cook evenly and prevents it from cracking. Pour hot water into the outer baking pan until it reaches about halfway up the sides of the cake pan.
6. **Bake the Flan:** Cover the entire setup with aluminum foil. This helps to retain moisture and prevents the top of the flan from browning too quickly. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. To check for doneness, gently shake the pan. If the flan moves like jelly, it needs more time. If it’s mostly firm with a slight wobble, it’s ready.
7. **Cool the Flan:** Carefully remove the baking pan from the oven and let the flan cool in the water bath for about 30 minutes. Then, remove the cake pan from the water bath and let it cool completely at room temperature.
8. **Chill the Flan:** Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flan to fully set and develop its flavors.
9. **Unmold the Flan:** To unmold the flan, run a thin knife around the edge of the pan to loosen it. Place a serving plate over the pan and invert it quickly. The caramel will drizzle over the flan.
10. **Serve and Enjoy:** Serve the caramel flan chilled and enjoy its creamy, sweet, and decadent flavor.
## Variations and Tips for Perfect Flan
Here are some variations and tips to help you customize your caramel flan and ensure perfect results:
* **Flavor Variations:**
* **Coffee Flan:** Add 1-2 tablespoons of instant coffee powder to the flan mixture for a coffee-flavored twist.
* **Coconut Flan:** Add 1/2 cup of shredded coconut to the flan mixture for a tropical flavor.
* **Vanilla Bean Flan:** Use a vanilla bean instead of vanilla extract for a more intense vanilla flavor. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the milk mixture. Remove the pod before baking.
* **Chocolate Flan:** Add 1/4 cup of cocoa powder to the flan mixture for a chocolatey delight. You may need to adjust the sweetness slightly, so taste the mixture before baking.
* **Orange Flan:** Add the zest of one orange to the flan mixture for a citrusy flavor. You can also add a tablespoon of orange liqueur for an extra boost of flavor.
* **Tips for Perfect Flan:**
* **Don’t Overbake:** Overbaking the flan can result in a dry and rubbery texture. Check for doneness frequently during the last 15 minutes of baking.
* **Use a Water Bath:** The water bath is crucial for even cooking and prevents the flan from cracking. Make sure the water level is high enough to reach halfway up the sides of the cake pan.
* **Strain the Flan Mixture:** Straining the flan mixture through a fine-mesh sieve before pouring it into the mold can help to remove any lumps and ensure a smoother texture.
* **Cool Completely:** Allowing the flan to cool completely before refrigerating is important for proper setting.
* **Refrigerate Overnight:** Refrigerating the flan overnight allows the flavors to meld and the texture to become even smoother.
* **Use a Non-Stick Pan:** While not essential, using a non-stick cake pan can make it easier to unmold the flan.
* **Be Patient with the Caramel:** Making caramel requires patience and attention. Don’t rush the process, and watch carefully to prevent burning.
## Individual Caramel Flans
For a more elegant presentation, you can make individual caramel flans using ramekins or small custard cups.
**Ingredients:**
* Same as the Classic Caramel Flan Recipe, but adjust quantities as needed.
**Equipment:**
* 6-8 ramekins or custard cups
* Large baking pan
* Aluminum foil
* Mixing bowls
* Whisk
**Instructions:**
1. **Make the Caramel:** Prepare the caramel as described in the Classic Caramel Flan Recipe.
2. **Pour the Caramel into the Ramekins:** Divide the caramel evenly among the ramekins, coating the bottom of each.
3. **Prepare the Flan Mixture:** Prepare the flan mixture as described in the Classic Caramel Flan Recipe.
4. **Pour the Flan Mixture into the Ramekins:** Gently pour the flan mixture into the ramekins, filling them almost to the top.
5. **Prepare the Water Bath:** Place the ramekins inside a large baking pan. Pour hot water into the outer baking pan until it reaches about halfway up the sides of the ramekins.
6. **Bake the Flans:** Cover the entire setup with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the flans are set but still slightly jiggly in the center.
7. **Cool and Chill the Flans:** Carefully remove the baking pan from the oven and let the flans cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
8. **Unmold the Flans:** To unmold the flans, run a thin knife around the edge of each ramekin to loosen it. Place a small plate over the ramekin and invert it quickly. The caramel will drizzle over the flan.
9. **Serve and Enjoy:** Serve the individual caramel flans chilled and enjoy!
## Cream Cheese Caramel Flan
Adding cream cheese to the flan mixture creates an extra creamy and rich dessert.
**Ingredients:**
**For the Caramel:**
* 1 cup granulated sugar
* 1/4 cup water
**For the Flan:**
* 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
* 1 (12-ounce) can evaporated milk
* 4 large eggs
* 4 ounces cream cheese, softened
* 1 teaspoon vanilla extract
**Equipment:**
* 6-inch round cake pan or flan mold
* Large baking pan
* Aluminum foil
* Mixing bowls
* Whisk
* Electric mixer (optional)
**Instructions:**
1. **Make the Caramel:** Prepare the caramel as described in the Classic Caramel Flan Recipe.
2. **Pour the Caramel into the Mold:** Pour the caramel into the bottom of the cake pan or flan mold.
3. **Prepare the Flan Mixture:** In a large mixing bowl, beat the cream cheese until smooth. Add the Eagle Brand Sweetened Condensed Milk, evaporated milk, eggs, and vanilla extract. Mix until well combined. An electric mixer can be used for a smoother consistency.
4. **Pour the Flan Mixture into the Mold:** Gently pour the flan mixture over the caramel in the prepared pan.
5. **Prepare the Water Bath:** Place the cake pan inside a larger baking pan. Pour hot water into the outer baking pan until it reaches about halfway up the sides of the cake pan.
6. **Bake the Flan:** Cover the entire setup with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
7. **Cool and Chill the Flan:** Carefully remove the baking pan from the oven and let the flan cool in the water bath for about 30 minutes. Then, remove the cake pan from the water bath and let it cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
8. **Unmold the Flan:** Unmold the flan as described in the Classic Caramel Flan Recipe.
9. **Serve and Enjoy:** Serve the cream cheese caramel flan chilled and enjoy its extra creamy and rich flavor!
## Dulce de Leche Flan
This variation uses dulce de leche, a caramel-like confection made by slowly heating sweetened condensed milk, for an even more intense caramel flavor.
**Ingredients:**
**For the Caramel:**
* 1/2 cup granulated sugar
* 1/4 cup water
**For the Flan:**
* 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
* 1 (12-ounce) can evaporated milk
* 1 cup dulce de leche
* 4 large eggs
* 1 teaspoon vanilla extract
**Equipment:**
* 6-inch round cake pan or flan mold
* Large baking pan
* Aluminum foil
* Mixing bowls
* Whisk
**Instructions:**
1. **Make the Caramel:** Prepare the caramel using the sugar and water. Pour it into your mold.
2. **Prepare the Flan Mixture:** In a large mixing bowl, whisk together the Eagle Brand Sweetened Condensed Milk, evaporated milk, dulce de leche, eggs, and vanilla extract until smooth. Make sure the dulce de leche is well incorporated.
3. **Pour the Flan Mixture into the Mold:** Gently pour the flan mixture over the caramel in the prepared pan.
4. **Prepare the Water Bath:** Place the cake pan inside a larger baking pan. Pour hot water into the outer baking pan until it reaches about halfway up the sides of the cake pan.
5. **Bake the Flan:** Cover the entire setup with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
6. **Cool and Chill the Flan:** Carefully remove the baking pan from the oven and let the flan cool in the water bath for about 30 minutes. Then, remove the cake pan from the water bath and let it cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
7. **Unmold the Flan:** Unmold the flan as described in the Classic Caramel Flan Recipe.
8. **Serve and Enjoy:** Serve the dulce de leche flan chilled. Garnish with additional dulce de leche if desired!
## No-Bake Caramel Flan (Gelatin-Based)
If you’re looking for a no-bake option, you can create a caramel flan using gelatin to set the mixture.
**Ingredients:**
**For the Caramel:**
* 1/2 cup granulated sugar
* 1/4 cup water
**For the Flan:**
* 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
* 1 (12-ounce) can evaporated milk
* 1/2 cup milk
* 2 tablespoons unflavored gelatin
* 1/4 cup cold water (for blooming gelatin)
* 1 teaspoon vanilla extract
**Equipment:**
* 6-inch round cake pan or flan mold
* Mixing bowls
* Whisk
* Saucepan
**Instructions:**
1. **Make the Caramel:** Prepare the caramel as described in the Classic Caramel Flan Recipe. Pour the caramel into your mould.
2. **Bloom the Gelatin:** In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
3. **Heat the Milk:** In a saucepan, heat the milk over medium heat until it’s warm but not boiling. Remove from heat.
4. **Dissolve the Gelatin:** Add the bloomed gelatin to the warm milk and stir until completely dissolved.
5. **Prepare the Flan Mixture:** In a large mixing bowl, whisk together the Eagle Brand Sweetened Condensed Milk, evaporated milk, and vanilla extract. Add the gelatin-milk mixture and stir until well combined.
6. **Pour the Flan Mixture into the Mold:** Gently pour the flan mixture over the caramel in the prepared pan.
7. **Chill the Flan:** Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the flan is completely set.
8. **Unmold the Flan:** Unmold the flan as described in the Classic Caramel Flan Recipe.
9. **Serve and Enjoy:** Serve the no-bake caramel flan chilled. Garnish as desired!
## Vegan Caramel Flan with Eagle Brand (Alternative Milk)
Eagle Brand does not make a vegan product. To make a vegan version, you can use sweetened condensed coconut milk, or sweetened condensed oat milk (if available). These substitutes will create a similar texture and sweetness to the original.
**Ingredients:**
**For the Caramel:**
* 1 cup granulated sugar
* 1/4 cup water
**For the Flan:**
* 1 (14-ounce) can Sweetened Condensed Coconut Milk (or Oat Milk alternative)
* 1 (12-ounce) can Coconut Milk (full fat, for best results)
* 1/2 cup plant-based milk (Almond, Soy, etc.)
* 4 tablespoons cornstarch
* 1 teaspoon vanilla extract
* Pinch of salt
**Equipment:**
* 6-inch round cake pan or flan mold
* Large baking pan
* Aluminum foil
* Mixing bowls
* Whisk
* Saucepan
**Instructions:**
1. **Make the Caramel:** Prepare the caramel using the sugar and water as described earlier. Pour into the pan.
2. **Combine Ingredients:** In a saucepan, whisk together the sweetened condensed coconut milk (or Oat Milk alternative), coconut milk, plant-based milk, cornstarch, vanilla extract, and salt.
3. **Cook and Thicken:** Cook over medium heat, whisking constantly, until the mixture thickens significantly and starts to bubble. This will take about 5-10 minutes. Make sure to whisk vigorously to prevent lumps from forming.
4. **Pour into Mold:** Pour the mixture over the caramel. Let it cool slightly.
5. **Prepare the Water Bath:** Place the cake pan inside a larger baking pan. Pour hot water into the outer baking pan until it reaches about halfway up the sides of the cake pan.
6. **Bake the Flan:** Cover the entire setup with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. Due to the cornstarch, the flan will be firmer compared to the egg version.
7. **Cool and Chill:** Cool completely then refrigerate as described previously.
8. **Unmold and Serve:** Unmold and serve as the previous recipes describe.
## Troubleshooting Common Flan Problems
Even with a great recipe, you might encounter some common flan-making challenges. Here’s a guide to troubleshoot:
* **Cracked Flan:** This is usually caused by baking the flan at too high a temperature or without a water bath. Make sure to use a water bath and monitor the oven temperature. Ensure the water level in your water bath is adequate.
* **Rubbery Flan:** Overbaking is the most common culprit. Reduce the baking time and check for doneness frequently towards the end of the cooking period.
* **Watery Flan:** This could be due to underbaking or not letting the flan set properly in the refrigerator. Extend the chilling time.
* **Burnt Caramel:** Caramel can burn quickly. Watch it closely and remove it from the heat as soon as it reaches a deep amber color.
* **Flan Not Unmolding:** Make sure the flan is thoroughly chilled before attempting to unmold. Run a thin knife around the edges to loosen it. If it still sticks, briefly dip the bottom of the pan in warm water to loosen the caramel.
* **Grainy Texture:** This can occur if the ingredients aren’t mixed smoothly enough. Use an electric mixer for a smoother consistency, especially when adding cream cheese.
## Serving Suggestions and Garnish Ideas
Caramel flan is delicious on its own, but you can enhance its presentation and flavor with a variety of serving suggestions and garnishes:
* **Fresh Fruit:** Serve with fresh berries (strawberries, raspberries, blueberries) or sliced tropical fruits (mango, pineapple, kiwi) to add a burst of freshness and color.
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of elegance and complements the rich flavor of the flan.
* **Chocolate Shavings:** Sprinkle dark chocolate shavings over the flan for a decadent and sophisticated touch.
* **Toasted Nuts:** Toasted almonds, pecans, or walnuts add a crunchy texture and nutty flavor.
* **Caramel Sauce:** Drizzle extra caramel sauce over the flan for an even more intense caramel flavor.
* **Mint Sprig:** A sprig of fresh mint adds a pop of green and a refreshing aroma.
* **Edible Flowers:** Use edible flowers to create a beautiful and elegant presentation.
## Conclusion
Caramel flan is a versatile and delicious dessert that can be enjoyed in many different ways. With these recipes and tips, you can create the perfect caramel flan using Eagle Brand Sweetened Condensed Milk for any occasion. Whether you prefer a classic flan, a cream cheese flan, or a vegan flan, there’s a recipe here for everyone. So, get in the kitchen and start baking! Enjoy!