Caramel Flan with Crumble Topping and Raspberries

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Caramel flan is a classic dessert known for its creamy texture and rich flavor. This version is topped with a delicious crumble and fresh raspberries, making it a stunning centerpiece for any gathering. The combination of the silky flan, crunchy crumble, and tart berries creates a delightful balance that is sure to impress your guests. Plus, it can be made ahead of time, allowing you to enjoy the moment without stress.

Why You’ll Love This Recipe

This caramel flan with crumble topping is not only visually appealing but also incredibly satisfying. Here’s what makes it a must-try:

• Decadent caramel flavor that melts in your mouth.
• Creamy texture balanced with a crunchy topping.
• Fresh raspberries add a burst of tartness.
• Perfect for make-ahead gatherings.
• Easy to follow and perfect for all skill levels.

Ingredients

• 1 cup granulated sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup heavy cream
• 1/2 cup brown sugar (for crumble)
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• Whipped cream, for serving

How to Make Caramel Flan with Crumble Topping

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by placing it in a larger baking dish (this will create a water bath).
2. In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until it melts and turns a deep amber color. Quickly pour the caramel into the bottom of the cake pan, tilting to coat the bottom evenly. Set aside to cool.
3. In a blender, combine the sweetened condensed milk, whole milk, eggs, vanilla extract, and heavy cream. Blend until smooth and well combined. Pour this mixture over the cooled caramel in the cake pan.
4. In a separate bowl, mix the brown sugar, flour, melted butter, and salt until crumbly. Sprinkle this crumble topping evenly over the flan mixture.
5. Carefully pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan. This will create a steam bath for even cooking.
6. Bake in the preheated oven for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edge of the flan to loosen it. Invert onto a serving plate, allowing the caramel to drizzle over the top. Garnish with fresh raspberries and whipped cream.

Tips for the Best Results

• Ensure the sugar for the caramel is completely melted and amber in color for the best flavor.
• Blend the flan mixture thoroughly to avoid any lumps for a smooth texture.
• Let the flan cool completely before refrigerating to prevent condensation from forming on the surface.

Easy Variations

• Substitute the raspberries with strawberries or blackberries for a different fruit flavor.
• Add a splash of rum or orange liqueur to the flan mixture for an adult twist.
• Top with toasted nuts or coconut for added texture.

What to Serve With It

• Fresh fruit salad for a light and refreshing contrast.
• A scoop of vanilla ice cream for extra creaminess.
• A cup of coffee or espresso to complement the dessert’s sweetness.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flan is best served chilled, so there’s no need to reheat.

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