Flan, a timeless custard dessert, captivates with its creamy texture and rich, caramel-infused flavor. Originating in ancient Rome, this iconic treat has evolved across cultures, boasting variations from Spain's flan de huevo to the Philippines' leche flan. Its smooth, almost silken consistency, perfectly balanced sweetness, and the irresistible crackle of the caramelized sugar topping make it a dessert that consistently delights. Whether enjoyed as a celebratory centerpiece or a simple weeknight indulgence, flan offers a sophisticated yet accessible dessert experience.
The secret to a truly exceptional flan lies in precision and patience. This detailed recipe will guide you through each step, from crafting the perfect caramel to achieving that flawless, jiggly texture. Get ready to embark on a culinary adventure and discover the joy of making this beloved dessert from scratch; let's get started!
Tools Needed
- Pot
- Mold
- Spatula
- Whisk
- Aluminum foil
- Large container
- Knife
- Plate
- Refrigerator
- Oven
Ingredients
- Sugar: 1 cup
- Water: 1 tablespoon
- Condensed milk: 1 can
- Evaporated milk: 1 can
- Eggs: 6
- Vanilla extract: 2 tablespoons
- Strawberries
Step-by-Step Instructions
Step 1. Prepare the Caramel and Flan Mixture
- In a pot at medium heat, combine sugar and water. Stir occasionally, avoiding too much movement, until the sugar melts and turns amber (4:29 - 40:379). Turn off the heat once completely melted .
- In a blender, combine condensed milk, evaporated milk, eggs, and vanilla extract. Blend for 1-1.5 minutes .
Step 2. Bake the Flan
- Pour the caramel into your chosen mold, spreading it evenly on the sides .
- Pour the flan mixture over the caramel in the mold .
- Cover the mold with aluminum foil . This prevents water from entering, burning the top, and ensures even cooking in a bain-marie.
- Preheat oven to 300 degrees . Place the covered mold in a larger container filled halfway with hot water (bain-marie) .
- Bake for 1 hour and 20 minutes . Check if done by inserting a knife; it should come out clean .
Step 3. Cool and Unmold
- Remove from oven and let it cool completely in the bain-marie , then refrigerate for at least 4 hours or overnight.
- To unmold, run a knife or spatula around the edges of the flan . Optionally, briefly immerse the mold in warm water to loosen the flan . Invert onto a serving plate .
Step 4. Serve
- Decorate and serve .
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- When making caramel, avoid stirring too often to prevent burning .
- If the caramel turns dark brown and smoky, it's burned .
- Use any type of mold you prefer .
- Work quickly when pouring caramel into the mold to prevent hardening .
Nutrition
- N/A
FAQs
1. Can I use a different type of milk besides whole milk?
Yes, you can experiment with 2% milk or even evaporated milk, but whole milk yields the richest, creamiest flan. Using lower-fat milk may result in a slightly less dense texture.
2. How do I know when my flan is done?
The flan is done when the edges are set and the center just slightly jiggles when you gently shake the pan. Overbaking will result in a dry flan.
With its silky texture and irresistible caramel topping, your homemade flan is sure to impress. This recipe proves that creating a restaurant-quality dessert can be surprisingly simple and rewarding. Now go ahead, share your delicious creation with friends and family and enjoy the sweet taste of success!