Heavenly Flan
Flan Recipe
Flan is a delightful dessert loved by many around the world. This creamy custard dish topped with caramel is not only a feast for the eyes but also a treat for the taste buds. Flan is easy to make and can be enjoyed on any special occasion or just as a sweet indulgence after dinner.
Why Make This Recipe
Making flan at home means you can enjoy a fresh and delicious dessert without any preservatives. It’s a great way to impress guests with your cooking skills, and it’s perfect for both celebrations and quiet nights at home. Plus, the combination of the silky smooth custard and the rich caramel makes for a satisfying dessert that everyone will love.
How to Make Flan
Follow these easy steps to create your own homemade flan that will leave everyone asking for seconds!
Ingredients:
- 3/4 cup granulated sugar
- 1/4 cup water
- 14 oz can sweetened condensed milk (preferably La Lechera brand)
- 12 oz can evaporated milk (preferably Carnation brand)
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
- Berries to serve (strawberries, raspberries, or blueberries, optional for garnish)
Directions:
-
Prep: Preheat the oven to 350°F with a rack in the middle of the oven. Bring a kettle of water to boil for the water bath. Prepare a 9-inch by 2-inch round, non-stick cake pan.
-
Make the Caramel: In a medium saucepan, mix sugar and water until dissolved. Boil over medium-high heat without stirring for about 3-5 minutes. When it starts to turn golden, swirl the pan until a cinnamon color is achieved, then remove it from the heat.
-
Pour the Caramel: Quickly pour the melted sugar into the cake pan, tilting it to cover the bottom. Be careful as the pan will be hot. Set it aside.
-
Make the Custard: In a blender, combine condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend on low speed for 1 minute. Strain the mixture through a fine mesh sieve into the cake pan over the caramel layer.
-
Cover the Pan: Place a sheet of foil over the cake pan, ensuring it doesn’t touch the custard.
-
Create a Water Bath: Place the cake pan inside a large roasting pan. Pour hot water into the roasting pan, filling it halfway up the sides of the cake pan, but not into the cake pan itself.
-
Bake: Bake at 350°F for 70-80 minutes. The flan should jiggle slightly in the center when done. If it’s too liquid, bake for an additional 10 minutes. Cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set the custard.
-
To Serve: Run a knife around the edges of the pan. Invert onto a rimmed platter and tap gently if needed. You can garnish with berries before serving, if desired.
How to Serve Flan
Flan can be served chilled straight from the refrigerator. It pairs beautifully with fresh berries on top, which add a nice touch of color and flavor.
How to Store Flan
Store leftover flan in the refrigerator, covered with plastic wrap. It should stay fresh for up to 3 days.
Tips to Make Flan
- Make sure to use room temperature eggs for better mixing.
- Strain the custard batter to achieve a super smooth texture.
- Keep an eye on the caramel to prevent burning.
Variation
Try adding different flavors to your flan, such as citrus zest or spices like cinnamon for a twist on the classic recipe!
FAQs
-
Can I use different milk types?
Yes, you can experiment with other milk types, but it may change the flavor and texture slightly. -
What if my caramel hardens too quickly?
If your caramel hardens, you can gently reheat it on low heat with a splash of water until it melts again. -
Can I make flan in advance?
Yes! Flan is a great make-ahead dessert. Just store it in the fridge until you’re ready to serve.
Enjoy making this traditional flan recipe, and savor every lovely bite!
Flan
Ingredients
For the Caramel
- 3/4 cup granulated sugar
- 1/4 cup water
For the Custard
- 14 oz can sweetened condensed milk preferably La Lechera brand
- 12 oz can evaporated milk preferably Carnation brand
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs room temperature
- 1/4 tsp fine sea salt
- Berries to serve (optional) strawberries, raspberries, or blueberries
Instructions
Preparation
- Preheat the oven to 350°F with a rack in the middle of the oven. Bring a kettle of water to boil for the water bath. Prepare a 9-inch by 2-inch round, non-stick cake pan.
Making the Caramel
- In a medium saucepan, mix sugar and water until dissolved. Boil over medium-high heat without stirring for about 3-5 minutes until it starts to turn golden.
- Swirl the pan until a cinnamon color is achieved, then remove it from the heat.
- Quickly pour the melted sugar into the cake pan, tilting it to cover the bottom.
Making the Custard
- In a blender, combine condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend on low speed for 1 minute.
- Strain the mixture through a fine mesh sieve into the cake pan over the caramel layer.
Baking
- Cover the cake pan with a sheet of foil, ensuring it doesn't touch the custard.
- Place the cake pan inside a large roasting pan. Pour hot water into the roasting pan, filling it halfway up the sides of the cake pan.
- Bake at 350°F for 70-80 minutes. The flan should jiggle slightly in the center when done. If it’s too liquid, bake for an additional 10 minutes.
- Cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set the custard.
Serving
- Run a knife around the edges of the pan. Invert onto a rimmed platter and tap gently if needed. Garnish with berries before serving, if desired.
