Flan
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Chilling Time
3 hrs
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Total Time
4 hrs 15 mins
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Servings
8
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Calories
129 kcal
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Course
Dessert
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Cuisine
South American
Flan
Description
Flan is a custard dessert that gets its smooth texture and gentle sweetness from a mixture of whole eggs, yolks, sweetened condensed milk, evaporated milk, and vanilla. This recipe blends these ingredients carefully to avoid excess bubbles that might affect the texture. The caramel topping, made by cooking sugar and water until light golden brown, creates a glossy layer that softens the edges and adds a touch of bitterness balancing the custard's sweetness.
The baking process involves placing the custard mixture over the caramel in a suitable vessel and baking it in a water bath at 350°F, which ensures gentle and even cooking, preventing cracking or drying. This method results in a soft, silky custard with a tender, creamy mouthfeel that contrasts nicely with the caramel topping.
Once baked and chilled, the flan is inverted onto a plate to reveal the caramel glaze on top. Be sure to run a knife around the edges before inverting to release the custard cleanly. This dessert works well for make-ahead occasions, as the custard can be prepared a day ahead. The flan keeps up to one week refrigerated, allowing for convenient storage and servicings.
Ingredients
Custard Base:
- 4 egg large
- 2 egg large yolks
- 1/2 teaspoon kosher salt
- 1 (14-ounce) sweetened condensed milk can
- 1 (12-ounce) evaporated milk can
- 1 teaspoon vanilla paste or 1/2 of a vanilla bean or 1 tablespoon vanilla extract
Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
- Pinch kosher salt
Instructions
To Prep:
- Preheat your oven to 350 degrees F.
- Prepare a water bath of some kind. You can make this flan in a variety of vessels. You can use a 8-inch cake pan, 9-inch cake pan or (six) 3-inch ramekins. I used a 9-inch cake pan and a turkey roasting pan.
To Make the Custard Base:
- In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. Blend until very smooth, about 30 seconds. You don’t want to get it too frothy so try to avoid over blending. If you do over blend it, let it settle a bit so the bubbles can disappear. Set aside.
To Make the Caramel Topping:
- In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely.
- Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. During this process, it should be boiling; this will help cook out the water.
- Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown.
- Immediately pour the caramel into the baking pan and twist it around until it’s in an even layer on the bottom. It hardens quickly so move as fast as you can.
- The baking pan will get very hot so be sure to have a dry cloth or oven mitt around to handle the pan. Allow the caramel to harden a bit, about 5 minutes.
- Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.
To Bake:
- Cook for 40 to 45 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside.
- Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.
To Serve:
- When ready to serve, run a knife around the edge and then invert onto a large plate. Smack the top of the pan to loosen the flan and then lift up the cake pan. Slice it up and serve.
Notes
- You can prepare the custard mixture up to a day in advance and refrigerate it before baking.
- The flan stays good in the refrigerator for up to one week after baking.
- Allow bubbles in the blended custard to settle before pouring, or gently use a kitchen torch to remove surface bubbles.
- Adding water to the sugar during caramel making helps make the caramel step more foolproof by controlling caramelization speed.
- Run a knife around the baking pan edges before inverting the flan to ensure a clean release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 33g | 11% |
| Sodium | 195mg | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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