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Flan

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Flan is a classic caramel custard with a silky, creamy texture and a glossy golden caramel sauce. Made with eggs, sweetened condensed milk, evaporated milk, and vanilla, this elegant dessert is perfect for preparing ahead.

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 4 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Add the granulated sugar and water to a small saucepan and cook over medium heat. Once the mixture begins bubbling, avoid stirring and gently swirl the saucepan as necessary. Continue cooking until the caramel reaches a deep golden-amber color.
  2. Immediately pour the hot caramel into a 9-inch round baking dish or flan mold. Carefully tilt the dish to evenly coat the bottom, then set aside until the caramel cools and hardens.
  3. Place the eggs in a large bowl and whisk gently until combined. Add the sweetened condensed milk, evaporated milk, vanilla extract, and salt. Whisk gently just until smooth, avoiding excessive air bubbles.
  4. Pour the custard through a fine-mesh strainer directly into the caramel-coated baking dish.
  5. Preheat the oven to 350°F (175°C). Place the flan dish inside a larger roasting pan and carefully add hot water to the roasting pan until it reaches approximately halfway up the sides of the flan dish.
  6. Bake for 50–60 minutes, until the edges are set but the center still has a slight jiggle.
  7. Carefully remove the flan dish from the water bath and allow it to cool to room temperature for approximately 1 hour.
  8. Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set.
  9. Run a thin knife carefully around the edge of the chilled flan. Place a large serving plate upside down over the baking dish and quickly invert both together.
  10. Gently lift away the baking dish, allowing the caramel sauce to flow over the custard. Slice and serve chilled.

Notes

  • Whisk the custard gently and strain it before baking to minimize bubbles and create a smooth texture.
  • The caramel will harden after being poured into the dish; this is normal and it will partially liquefy during baking and chilling.
  • For coconut flan, replace part of the evaporated milk with coconut milk and optionally add a small amount of coconut extract.
  • For coffee flan, dissolve instant espresso powder in a small amount of warm evaporated milk before adding it to the custard.
  • Finely grated orange or lime zest can be added for a citrus variation.
  • For an extra-creamy custard, replace a small portion of the evaporated milk with heavy cream.
  • Individual ramekins can be used, but begin checking for doneness earlier because smaller flans bake more quickly.
  • Store covered in the refrigerator for up to 3–4 days. Flan is best served chilled and should not be reheated.
  • If the flan does not release easily, briefly place the bottom of the dish in warm water before attempting to invert it again.

Nutrition

Find it online: https://thefamilycooking.com/flan-2/