Flan Recipe
User Reviews
5
Flan Recipe
Description
This Flan Recipe starts with making a caramel by cooking sugar and water until it turns a deep amber color, then pouring it into a cake pan to harden. The custard combines eggs, sweetened condensed milk, evaporated milk, and vanilla extract, blended or whisked until smooth. The custard is poured over the set caramel and baked in a water bath to ensure gentle, even cooking, producing a tender, silky custard.
The caramel topping provides a contrasting slightly bittersweet note and glossy finish. The custard is mild and creamy with subtle vanilla flavor and a velvety consistency. This dessert needs cooling and ideally chilling before serving to set fully and allow flavors to meld.
Flan is typically served chilled and sliced, often on its own or with light garnishes. Its smooth texture and balanced sweetness make it appropriate for ending a meal without heaviness.
Handling caramel carefully is important to avoid burning and to achieve the perfect amber color. Straining the custard mixture before baking removes bubbles for a smooth final surface. Tapping the pan before baking helps release air bubbles, while clean slicing after chilling allows neat serving portions.
Ingredients
- ¾ cup granulated sugar (150g)
- 5 large egg
- 1 (14-ounce, 396g) can sweetened condensed milk
- 1 (12-ounce, 354g) can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- To a medium saucepan, add the sugar and ¼ cup of water. Cook over medium heat, stirring frequently, for about 2 minutes, or until the sugar is dissolved.
- Increase the heat to medium-high and cook, swirling occasionally, for about 5 minutes until golden or amber in color. (If sugar crystals form on the side of the pan, use a wet pastry brush to push them down the sides.)
- Immediately pour the caramel into an 8-inch round cake pan. Tilt and turn the pan to spread the caramel out to the edges, then set the pan aside to cool and harden while you make the custard. (Be careful- the bottom of the pan will be very hot!)
- Combine the eggs, condensed milk, evaporated milk, and vanilla extract in a blender or a large mixing bowl. If blending, blend on low just until combined, and set aside for a few minutes to let any bubbles on the surface settle. If using a mixing bowl, whisk it together until well combined. If the milk mixture if too bubbly in either method, pour it through a fine mesh sieve into to the pan to remove the air bubbles.
- Place the pan with the caramel in a roasting pan. Pour the milk mixture directly into the pan over the hardened caramel. Fill the roasting pan with 1 inch of hot water.
- Bake for 35 to 40 minutes until the center is just set. (It will wobble slightly when you jiggle the pan but continue to set as it cools.)
- Remove the cake pan from the roasting pan. Transfer it to a wire rack and allow it to cool to room temperature before serving. (You can refrigerate the flan if you prefer as well.)
- To serve, run a small sharp knife around the edge of the pan then place a serving dish upside down on top. Flip and remove the pan. (If you chilled the flan, dip the pan halfway into a bowl of hot water to warm the caramel before inverting onto a plate.) Slice and serve.
Notes
- Use a wet pastry brush to dissolve sugar crystals during caramel cooking if needed to avoid crystallization.
- Watch caramel color closely; a deep golden brown enriches flavor without burning.
- Strain the custard mixture through a fine mesh to remove bubbles for a smooth texture.
- Tap the pan gently before baking to release trapped air bubbles.
- Use a sharp knife wiped clean between slices for neat serving pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 145mg | 48% |
| Sodium | 153mg | 6% |
| Potassium | 359mg | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 270mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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