Venezuelan Flan: My Abuela’s Secret Creamy Caramel Dream

Venezuelan Flan. Oh, how those two words instantly transport me back to my abuela’s bustling kitchen, filled with the warmth of Sunday family lunches and the intoxicatingly sweet caramel aroma wafting from her oven. For me, making this creamy delight isn’t just about following a recipe; it’s a direct connection to a cherished memory, a comforting culinary hug from my past that always brings a smile to my face.

There were countless times I’d impatiently peek into the oven, convinced it wasn’t setting, only for abuela to gently swat my hand away with that knowing smile of hers. This particular recipe is a culmination of those invaluable lessons, a few memorable kitchen fails (we’ve all been there!), and a whole lot of love poured into perfecting every silken bite. Just like discovering the 5 secrets behind Blue Moon Ice Cream’s flavor, mastering the subtle nuances of flan has been a delicious journey.

So, get ready to experience the authentic taste of home with this Venezuelan Flan. It truly captures that irresistible flavor, bringing you not just a dessert, but a piece of my heritage on a plate. And for those who love exploring diverse culinary perspectives, you might also enjoy discovering another delightful take on Venezuelan Flan over at Homemade Blog.

The Authentic Venezuelan Flan Experience: More Than Just a Dessert

There’s something truly magical about the rich, creamy texture of a perfectly made Venezuelan Flan. It transports me straight back to my abuela’s kitchen, where every Sunday meal ended with this iconic sweet treat. It’s not just a dessert; it’s a celebration, a comfort, a piece of Venezuelan culinary heritage. This authentic Venezuelan Flan stands apart with its slightly denser, yet incredibly smooth consistency, and a glistening amber caramel that promises pure bliss with every spoonful. We’re not just making flan; we’re crafting an experience, a sweet symphony of flavors that tells a story.

My Family’s Secrets to a Flawless Venezuelan Flan

Making a flawless Venezuelan Flan might seem daunting, especially when it comes to that caramel, but I promise it’s entirely achievable with a few insider tips. My abuela always said the secret to the perfect Venezuelan Flan lies in patience and a gentle touch. Firstly, don’t rush the caramel; a slow, even melt prevents burning. Secondly, straining the custard mixture ensures that silky-smooth texture we all crave – no tiny lumps allowed! And finally, the water bath is your best friend, providing gentle, even heat for a beautifully cooked Venezuelan Flan without cracks. I’ve had my share of ‘caramel gone wrong’ moments, so trust me, these steps are worth it!

Venezuelan Flan: My Abuela’s Secret Creamy Caramel Dream

Recipe by SarahCourse: DessertsCuisine: VenezuelanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Indulge in the creamy, caramel-rich delight of authentic Venezuelan Flan, a beloved dessert perfected with family secrets and a touch of passion.

Ingredients

• For the Caramel:

• 1 cup granulated sugar

• 1/4 cup water

• For the Flan:

• 1 (14-ounce) can sweetened condensed milk

• 1 (12-ounce) can evaporated milk

• 5 large eggs

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

• Preheat your oven to 350°F (175°C). Boil a kettle of water for the water bath.
• Prepare the caramel: In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium-high heat without stirring, gently swirling the pan occasionally, until the sugar melts and turns into a rich amber caramel. This typically takes 8-12 minutes.
• Carefully pour the hot caramel into a 9-inch round flan mold or a Bundt pan, immediately swirling it to coat the bottom and slightly up the sides. Be cautious, as the caramel is extremely hot. Set aside to cool and harden.
• Prepare the custard: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and pinch of salt. Blend until smooth, about 30 seconds. Do not overmix, as this can create too much air.
• Carefully pour the custard mixture through a fine-mesh sieve into the caramel-lined mold. This step ensures a super smooth texture.
• Place the flan mold inside a larger roasting pan. Carefully pour the hot water from the kettle into the roasting pan, ensuring it comes halfway up the sides of the flan mold (creating a water bath).
• Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. A knife inserted near the edge should come out clean.
• Remove the flan mold from the water bath and let it cool completely on a wire rack at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
• To unmold: Run a thin knife around the edge of the flan to loosen it. Place a serving plate upside down over the mold, then confidently invert the flan onto the plate. The caramel sauce will flow over the flan.

Notes

• Caramel Caution: Making caramel can be tricky! Keep a close eye on it, as it can go from perfect to burnt in seconds. If it crystallizes, don’t fret; you can add a tablespoon of water and gently reheat, stirring, until it smooths out. If it burns, start over, because bitter caramel will ruin your flan.
• Silky Smooth Secret: Don’t skip straining the custard! Even if you think it’s smooth from the blender, there might be tiny bits of egg white that will affect the texture. A fine-mesh sieve ensures that signature creamy, smooth Venezuelan Flan every single time.
• Chill Out: Patience is key for the perfect unmolding. Allowing your flan to chill thoroughly, preferably overnight, not only helps it set beautifully but also allows the flavors to meld and the caramel to liquefy into that glorious sauce.