Get ready to indulge in the creamy, dreamy world of desserts with our roundup of 12 Delicious Caramel Glazed Flan Recipes! Whether you’re a seasoned baker or just starting out, these recipes promise to bring a touch of sweetness to your table. From classic to creative twists, each flan is a perfect blend of smooth custard and rich caramel. Let’s dive into these irresistible treats that are sure to impress!
Classic Caramel Glazed Flan
Fancy a dessert that’s as fun to make as it is to devour? Let’s dive into the creamy, dreamy world of Classic Caramel Glazed Flan, where every bite is a sweet escape from the mundane.
Ingredients
- 1 cup of sugar (because life’s too short for less)
- 4 large eggs (the flan’s best friends)
- 1 can (14 oz) of sweetened condensed milk (for that irresistible creaminess)
- 1 can (12 oz) of evaporated milk (because we’re doubling down on dairy)
- 1 tsp of vanilla extract (a splash of love)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) because patience is a virtue, especially in baking.
- In a medium saucepan, melt the sugar over medium heat until it turns a golden amber color, stirring occasionally. Tip: Keep an eye on it like it’s the season finale of your favorite show—sugar burns fast!
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Work fast, or the caramel will set.
- In a blender, combine the eggs, condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth. Tip: No blender? A whisk and some elbow grease will do the trick.
- Pour the mixture over the caramel in the baking dish.
- Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is the secret to a silky texture—don’t skip it!
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges and invert onto a plate. The caramel will cascade down the sides—magic!
Yum! This flan is the epitome of creamy perfection, with a caramel glaze that’s just the right amount of sticky. Serve it chilled with a side of fresh berries for a contrast that’ll make your taste buds sing.
Chocolate Drizzled Caramel Glazed Flan
Unbelievably decadent and sinfully smooth, this Chocolate Drizzled Caramel Glazed Flan is the dessert dreams are made of. It’s like your favorite custard decided to dress up in its fanciest caramel and chocolate attire for a night out.
Ingredients
- 1 cup of sugar (for that sweet, sweet caramel)
- 4 large eggs (the flan’s backbone)
- 1 can (14 oz) of sweetened condensed milk (because why not?)
- 1 can (12 oz) of evaporated milk (its creamy counterpart)
- 1 tsp of vanilla extract (a dash of love)
- A pinch of salt (to balance the sweetness)
- 1/2 cup of heavy cream (for the chocolate drizzle)
- 1/2 cup of chocolate chips (the star of the drizzle)
Instructions
- Preheat your oven to 350°F (175°C) because it’s showtime.
- Melt the sugar in a saucepan over medium heat until it turns a golden amber color, stirring constantly to avoid burning. Tip: Keep a close eye on it; sugar goes from perfect to burnt in seconds.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Tip: Work fast; caramel sets quicker than your last relationship.
- In a blender, combine eggs, condensed milk, evaporated milk, vanilla, and salt. Blend until smooth. Tip: This is your flan’s DNA, so make it silky.
- Pour the mixture over the caramel in the baking dish.
- Place the dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is the secret to a flan that doesn’t throw a fit and crack.
- Bake for 50-60 minutes until the flan is set but still jiggly in the center.
- Let it cool, then refrigerate for at least 4 hours, preferably overnight. Patience is a virtue, especially in desserts.
- For the chocolate drizzle, heat the heavy cream until just boiling, then pour over chocolate chips. Let sit for a minute, then stir until smooth.
- Invert the flan onto a serving plate, letting the caramel drizzle over the top, then drizzle with the chocolate sauce.
Outrageously creamy with a rich caramel and chocolate contrast, this flan is a showstopper. Serve it with a side of berries or a dollop of whipped cream to take it from ‘wow’ to ‘how did you make this?’
Coconut Infused Caramel Glazed Flan
Venture into the realm of desserts with a twist that’ll make your taste buds dance—a flan that’s not just any flan, but a Coconut Infused Caramel Glazed Flan. It’s like your favorite custard dessert went on a tropical vacation and came back with a tan and a whole new attitude.
Ingredients
- 1 can (14 oz) of sweetened condensed milk, because why not start with the good stuff?
- 1 can (13.5 oz) of coconut milk, for that island vibe
- 4 large eggs, the flan’s best friends
- 1 tsp of vanilla extract, a dash of love
- 1 cup of granulated sugar, for the caramel that’ll make it all worthwhile
- A splash of water, to keep things smooth
Instructions
- Preheat your oven to 350°F (175°C), because every great dessert starts with a warm hug from the oven.
- In a saucepan over medium heat, melt the sugar with a splash of water, stirring until it turns a golden amber color. Tip: Keep an eye on it like it’s the season finale of your favorite show—it goes from perfect to burnt in seconds.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Warning: It’s hotter than a summer day in Arizona, so handle with care.
- In a blender, mix the sweetened condensed milk, coconut milk, eggs, and vanilla extract until smooth. Tip: This is your chance to play DJ—blend it until the mix is as smooth as your favorite jam.
- Pour the mixture over the caramel in the baking dish. Tip: Place the dish in a larger pan and fill the pan with hot water halfway up the sides of the baking dish for a water bath. This keeps the flan moist and prevents cracking.
- Bake for 50 minutes or until the center is set but still jiggly, like a good dance move.
- Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight if you can resist the temptation.
- To serve, run a knife around the edges and invert onto a plate, revealing the glorious caramel glaze.
And there you have it—a flan that’s creamy, dreamy, and packed with coconutty goodness. Serve it with a sprinkle of toasted coconut or a side of fresh fruit to take it from great to ‘can I have seconds?’ great.
Espresso Caramel Glazed Flan
So, you’ve decided to dive into the decadent world of desserts with a twist, huh? This Espresso Caramel Glazed Flan is like the love child of your morning coffee and your favorite creamy dessert, and trust me, it’s a match made in heaven.
Ingredients
- 1 cup of sugar (for that caramel that’ll make your heart sing)
- 4 large eggs (the flan’s best friends)
- 1 can (14 oz) of sweetened condensed milk (because richness is key)
- 1 1/2 cups of whole milk (a splash of luxury)
- 1 tbsp of vanilla extract (for that sweet, sweet aroma)
- 2 shots of espresso (or a couple of tbsp of strong brewed coffee, for the caffeine kick)
Instructions
- Preheat your oven to 350°F (175°C) because it’s showtime.
- In a saucepan, melt the sugar over medium heat until it turns into a golden caramel, stirring constantly to avoid burning. Tip: Wear oven mitts; sugar burns are no joke.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Work fast; caramel waits for no one.
- In a blender, combine eggs, condensed milk, whole milk, vanilla extract, and espresso. Blend until smooth. Tip: This is your chance to pretend you’re a barista and a chef at the same time.
- Pour the mixture over the caramel in the baking dish.
- Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is the secret to a silky flan.
- Bake for about 50 minutes, or until the flan is set but still jiggly in the center.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges and invert onto a plate. Behold, the caramel glaze cascading down the sides like a waterfall.
Bold in flavor with a velvety texture, this flan is a showstopper. Serve it with a side of espresso shots for the ultimate coffee lover’s dessert, or just eat it straight from the dish—no judgment here.
Orange Zest Caramel Glazed Flan
Fancy a dessert that’s as fun to make as it is to devour? Our Orange Zest Caramel Glazed Flan is a creamy, dreamy treat that’ll have your taste buds doing the tango with every silky bite.
Ingredients
- 1 cup of sugar (for that caramel magic)
- 4 large eggs (the flan’s best friends)
- 1 can (14 oz) of sweetened condensed milk (because richness is key)
- 1 can (12 oz) of evaporated milk (for that perfect texture)
- A splash of vanilla extract (the secret whisper of flavor)
- The zest of 1 orange (for a zesty kick)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) because every great flan starts with the right temperature.
- In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring constantly to prevent burning. This is your caramel, so don’t walk away!
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a blender, combine the eggs, condensed milk, evaporated milk, vanilla extract, orange zest, and salt. Blend until smooth, about 30 seconds.
- Pour the mixture over the hardened caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is crucial for even cooking.
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will cascade down the sides like a delicious waterfall.
Perfectly silky with a bold orange zest twist, this flan is a showstopper. Serve it chilled with a sprinkle of extra orange zest or a side of fresh berries for a pop of color and freshness.
Pumpkin Spice Caramel Glazed Flan
Mmm, imagine diving into a dessert that’s like a cozy autumn sweater but in edible form—yes, we’re talking about a flan that’s been flirted with pumpkin spice and then drizzled with a scandalous amount of caramel. It’s the kind of treat that makes you want to write home about, or at least post a very enthusiastic Instagram story.
Ingredients
- 1 can (14 oz) of sweetened condensed milk, because we’re not here to skimp on sweetness
- 1 cup of heavy cream, for that luxurious texture
- 1/2 cup of whole milk, to keep things balanced
- 3 large eggs, the backbone of our flan
- 1 tsp of vanilla extract, for a whisper of sophistication
- 1/2 cup of pumpkin puree, the star of the show
- 1 tsp of pumpkin spice, because it’s not fall without it
- 1/2 cup of granulated sugar, for the caramel glaze that’ll make your heart sing
- A pinch of salt, to make all the flavors pop
Instructions
- Preheat your oven to 350°F (175°C) and grab a 9-inch round baking dish. This is where the magic happens.
- In a medium saucepan over medium heat, melt the granulated sugar until it turns into a golden caramel, about 5-7 minutes. Pour this liquid gold into the baking dish, tilting to coat the bottom evenly. Tip: Work quickly but carefully—caramel is hotter than your last summer fling.
- In a blender, combine the sweetened condensed milk, heavy cream, whole milk, eggs, vanilla extract, pumpkin puree, pumpkin spice, and salt. Blend until smooth, about 30 seconds. Tip: This is your chance to play DJ—blend until the mix is as smooth as your favorite playlist.
- Pour the blended mixture over the caramel in the baking dish. Then, place the dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is like a spa day for your flan, ensuring it cooks evenly and stays creamy.
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges of the dish and invert onto a plate. The caramel will cascade down the sides like a waterfall of deliciousness.
Now, this flan is a textural dream—creamy, with a hint of spice, and that caramel glaze is the perfect sweet finish. Serve it with a dollop of whipped cream and a sprinkle of extra pumpkin spice for that extra ‘wow’ factor at your next dinner party.
Vanilla Bean Caramel Glazed Flan
Oh, buckle up, buttercup, because we’re about to dive into a dessert that’s as smooth as your best pickup line and twice as sweet. This Vanilla Bean Caramel Glazed Flan is the culinary equivalent of a warm hug from your grandma—if your grandma was a world-class pastry chef.
Ingredients
- 1 cup of sugar (because we’re sweetening the deal)
- 4 large eggs (the flan’s backbone)
- 1 can (14 oz) of sweetened condensed milk (for that creamy dreaminess)
- 1 can (12 oz) of evaporated milk (its creamy counterpart)
- 1 vanilla bean, split and scraped (or a splash of vanilla extract if you’re in a pinch)
- A pinch of salt (to balance the sweet)
Instructions
- Preheat your oven to 350°F because it’s showtime.
- Melt the sugar in a saucepan over medium heat until it turns a deep amber color, stirring constantly to avoid a sugar apocalypse. Tip: Keep a close eye; sugar goes from golden to burnt faster than a teenager’s patience.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Warning: It’s hotter than a summer in Arizona.
- In a blender, combine the eggs, condensed milk, evaporated milk, vanilla bean seeds, and salt. Blend until smoother than your morning latte. Tip: Straining the mixture ensures your flan is as flawless as your Instagram feed.
- Pour the mixture over the caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is the flan’s spa day.
- Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the center like a good belly laugh. Tip: A knife inserted near the center should come out clean.
- Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight if you can resist the temptation.
- To serve, run a knife around the edges, place a plate on top, and flip with the confidence of a pancake pro. The caramel will cascade down the sides like a golden waterfall.
Yum, this flan is so creamy it’s basically a cloud that decided to dress up in caramel. Serve it with a side of fresh berries or a drizzle of extra caramel for those who like to live on the edge. Either way, it’s a showstopper that’ll have everyone asking for seconds before they’ve even finished their first bite.
Salted Caramel Glazed Flan
Craving something sweet, creamy, and with just the right amount of drama? Let me introduce you to a dessert that’s like the love child of caramel and custard, with a sprinkle of salt to keep things interesting. This Salted Caramel Glazed Flan is your ticket to dessert heaven, no passport required.
Ingredients
- 1 cup of sugar (because we’re sweet but not that sweet)
- 4 large eggs (the flan’s backbone)
- 1 can (14 oz) of sweetened condensed milk (for that creamy dreaminess)
- 1 can (12 oz) of evaporated milk (the flan’s best friend)
- 1 tsp of vanilla extract (a dash of love)
- A pinch of salt (to make the caramel pop)
- 1/4 cup of water (just a splash to get things moving)
Instructions
- Preheat your oven to 350°F because we’re about to get baking.
- In a medium saucepan, melt the sugar over medium heat until it turns a deep amber color, stirring occasionally. This is your caramel, so don’t walk away – it’s a needy little thing.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Tip: Work fast, caramel waits for no one.
- In a blender, combine the eggs, condensed milk, evaporated milk, vanilla, and salt. Blend until smooth – no lumps allowed in this velvet party.
- Pour the egg mixture over the caramel in the baking dish. Tip: Do this gently to keep the layers distinct.
- Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is the flan’s spa day.
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. Tip: The toothpick test is your friend here.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Patience is a virtue, especially in dessert making.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will cascade down the sides like a delicious waterfall.
Absolutely divine, this flan is creamy, dreamy, and just the right amount of sweet with that salty caramel kick. Serve it with a side of fresh berries or a dollop of whipped cream to take it from ‘wow’ to ‘how did you make this?’ overnight.
Berry Compote Topped Caramel Glazed Flan
Let’s dive into a dessert that’s as fun to make as it is to eat, blending the creamy dreaminess of flan with the zesty zing of berry compote and the rich, buttery allure of caramel. It’s a trio of textures and tastes that’ll have your taste buds throwing a party.
Ingredients
- 1 cup of sugar (for that caramel magic)
- 4 large eggs (the flan’s backbone)
- 1 can (14 oz) of sweetened condensed milk (because richness is key)
- 1 can (12 oz) of evaporated milk (for that smooth texture)
- 1 tsp of vanilla extract (a splash of flavor)
- 2 cups of mixed berries (strawberries, blueberries, raspberries – your pick)
- 1/4 cup of water (to get the berry party started)
- 1 tbsp of lemon juice (for a little tang)
Instructions
- Preheat your oven to 350°F (175°C) – no guessing here, precision is your friend.
- In a saucepan over medium heat, melt the sugar until it turns a deep amber color, swirling occasionally. Tip: Keep an eye on it; sugar goes from golden to burnt in a flash.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Careful, it’s hotter than a summer day in Arizona.
- In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Blend until smooth. Tip: This is your flan base, so no lumps allowed.
- Pour the mixture over the caramel in the baking dish. Place the dish in a larger roasting pan and add hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is the secret to a silky flan.
- Bake for 50 minutes or until the flan is set but still jiggly in the center. Let it cool, then refrigerate for at least 4 hours.
- While the flan chills, make the compote: In a saucepan, combine berries, water, and lemon juice. Simmer over medium heat until the berries break down and the sauce thickens, about 10 minutes. Let it cool.
- To serve, run a knife around the edge of the flan and invert onto a plate. Top with the berry compote.
Yum! The flan is creamy and luxurious, with the caramel adding a deep sweetness that contrasts beautifully with the bright, tangy berry compote. Serve it with a dollop of whipped cream or a sprinkle of toasted nuts for extra pizzazz.
Almond Crusted Caramel Glazed Flan
Dive into the decadent world of desserts with this Almond Crusted Caramel Glazed Flan that’s sure to make your taste buds dance with joy. It’s the perfect blend of creamy, crunchy, and caramel-y goodness that’ll have you coming back for seconds (or thirds, no judgment here).
Ingredients
- 1 cup of sugar (for that sweet, sweet caramel)
- 4 large eggs (the flan’s best friends)
- 1 can (14 oz) of sweetened condensed milk (because why not?)
- 1 can (12 oz) of evaporated milk (for that creamy dreaminess)
- 1 tsp of vanilla extract (a splash of flavor magic)
- 1/2 cup of sliced almonds (for that irresistible crunch)
Instructions
- Preheat your oven to 350°F because it’s showtime for that flan.
- Melt the sugar in a saucepan over medium heat until it turns a golden caramel color, then quickly pour it into your baking dish, swirling to coat the bottom evenly. Tip: Keep an eye on it; caramel waits for no one.
- Blend the eggs, condensed milk, evaporated milk, and vanilla extract until smooth. Pour this mixture over the caramel in your baking dish.
- Sprinkle the sliced almonds on top, giving your flan that nutty armor. Tip: Toast the almonds lightly beforehand for an extra flavor kick.
- Place the baking dish in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is your flan’s spa day, ensuring it cooks evenly.
- Bake for about 50 minutes or until the flan is set but still jiggles slightly in the center. Tip: The toothpick test is your friend here; if it comes out clean, you’re golden.
- Let it cool, then refrigerate for at least 4 hours or overnight because good things come to those who wait.
- To serve, run a knife around the edges, place a plate on top, and flip it with confidence. The caramel will cascade down the sides like a delicious waterfall.
Kick back and marvel at your creation: the almond crust adds a delightful texture contrast to the silky flan, while the caramel glaze is the sweet cherry on top. Serve it chilled with a side of ‘wow’ or pair it with a cup of strong coffee to cut through the sweetness. Either way, it’s a showstopper.
Gingerbread Spiced Caramel Glazed Flan
Just when you thought flan couldn’t get any more indulgent, we’re throwing gingerbread and caramel into the mix for a dessert that’s basically a hug in food form. This Gingerbread Spiced Caramel Glazed Flan is the cozy, spicy, sweet treat your taste buds didn’t know they needed.
Ingredients
- A cup of granulated sugar, because we’re not messing around with sweetness
- 4 large eggs, because every great flan starts with a solid egg base
- A can (14 oz) of sweetened condensed milk, for that creamy dreaminess
- A cup of whole milk, because we’re keeping it rich
- A splash of vanilla extract, for that classic flavor
- A couple of teaspoons of ground ginger, to bring the spice
- A teaspoon of ground cinnamon, because it’s not gingerbread without it
- A pinch of ground cloves, for that deep, warm flavor
- A pinch of salt, to balance all that sweetness
Instructions
- Preheat your oven to 350°F (175°C) and grab a 9-inch round baking dish. This is where the magic happens.
- In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, stirring constantly to prevent burning. This is your caramel, and patience is key here.
- Quickly pour the caramel into the baking dish, tilting to coat the bottom evenly. Careful, it’s hotter than a summer day in Arizona.
- In a blender, combine the eggs, sweetened condensed milk, whole milk, vanilla extract, ginger, cinnamon, cloves, and salt. Blend until smooth, about 30 seconds. No lumps allowed!
- Pour the mixture over the caramel in the baking dish. Then, place the dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is your flan’s best friend.
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. It’s like checking if a cake is done, but with more wiggle room.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Good things come to those who wait.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will cascade down the sides like a delicious waterfall.
Out of this world, right? The flan is silky smooth with a kick of gingerbread spice, and that caramel glaze is the sticky-sweet cherry on top. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for extra pizzazz.
Maple Syrup Drizzled Caramel Glazed Flan
Every now and then, a dessert comes along that’s so decadently delightful, it practically demands a standing ovation. Enter this maple syrup drizzled caramel glazed flan – a creamy, dreamy masterpiece that’s here to make your taste buds sing (and maybe do a little dance).
Ingredients
- 1 cup of sugar (for that caramel magic)
- 4 large eggs (the flan’s best friends)
- 1 can (14 oz) of sweetened condensed milk (because richness is key)
- 1 can (12 oz) of evaporated milk (for that smooth texture)
- 1 tsp of vanilla extract (a dash of love)
- A splash of maple syrup (for the grand finale drizzle)
Instructions
- Preheat your oven to 350°F – it’s showtime for your flan.
- In a saucepan, melt the sugar over medium heat until it turns a golden amber color. Tip: Swirl the pan occasionally for even melting, but resist the urge to stir – sugar has a mind of its own.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Warning: It’s hotter than a summer day in Arizona, so handle with care.
- In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Blend until smooth – no lumps allowed in this velvet-y paradise.
- Pour the mixture over the caramel in the baking dish. Tip: Place the dish in a larger pan and add hot water until it reaches halfway up the sides of the dish for a water bath. This ensures your flan cooks evenly, without any drama.
- Bake for 50-60 minutes, or until the center is just set but still jiggly. Visual cue: Think of a gentle wave, not a tsunami.
- Let it cool to room temperature, then refrigerate for at least 4 hours – patience is a virtue, especially in dessert-making.
- To serve, run a knife around the edges, invert onto a plate, and drizzle with maple syrup. Tip: For extra flair, garnish with a sprinkle of sea salt or fresh berries.
Creamy, caramel-kissed, and with a hint of maple sweetness, this flan is like a hug in dessert form. Serve it chilled with a side of ‘wow’ for maximum effect.
Conclusion
Sweeten your dessert repertoire with these 12 Delicious Caramel Glazed Flan Recipes, each offering a unique twist on this classic treat. Whether you’re a seasoned baker or new to the kitchen, there’s a flan here to inspire your next creation. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!
