Flan

Why You’ll Love This Recipe

Flan is a universally adored dessert because of its rich, velvety texture and caramelized sweetness. The combination of egg, milk, and sugar creates a custard that is perfectly balanced, while the caramel sauce adds a deep, complex sweetness that contrasts with the creaminess of the flan. It’s easy to make, yet feels indulgent enough for special occasions like family gatherings, holidays, or dinner parties. Plus, flan can be made ahead of time, making it the perfect make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Caramel:

• 1 cup granulated sugar

• 2 tablespoons water

• 1/4 teaspoon lemon juice (optional, to prevent crystallization)

For the Flan:

• 1 can (14 oz) sweetened condensed milk

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 tablespoon vanilla extract

• 1/2 cup granulated sugar

• Pinch of salt

Directions

Making the Caramel:

1. Melt the sugar: In a medium saucepan over medium-low heat, add the granulated sugar and water (and lemon juice if using). Stir gently until the sugar dissolves.

2. Cook the sugar: Increase the heat slightly and bring the sugar mixture to a simmer. Do not stir the mixture once it starts to bubble; just let it cook and turn golden brown. This will take 8-10 minutes.

3. Caramelize: Once the sugar reaches a deep amber color, immediately remove it from the heat to prevent it from burning. Carefully pour the caramel into the bottom of your flan dish or ramekins, swirling to coat the bottom evenly. Be careful, as the caramel will be very hot.

4. Let it set: Allow the caramel to cool and harden as you prepare the flan.

Making the Flan:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a large baking dish or roasting pan (large enough to hold your flan dish) and fill it with hot water—this will be used for the water bath to cook the flan evenly.

2. Mix the custard: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and the sugar is dissolved.

3. Pour the custard into the flan dish: Carefully pour the custard mixture over the caramelized sugar in your flan dish (or ramekins) without disturbing the caramel.

4. Create the water bath: Place the flan dish into the prepared roasting pan with the hot water. The water should come about halfway up the sides of the flan dish.

5. Bake the flan: Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. You can test it by inserting a toothpick into the flan—it should come out clean, with just a few custard crumbs attached.

6. Cool the flan: Remove the flan from the oven and let it cool in the water bath for 15 minutes. Then, remove the dish from the water and let it cool completely at room temperature. Refrigerate the flan for at least 4 hours or overnight to allow it to fully set.

Serving:

To serve, run a knife around the edges of the flan to loosen it from the sides. Invert the flan onto a large plate with a lip (to catch any caramel that may spill over). Slice and serve chilled, with the rich caramel sauce poured over the top.

Servings and Timing

• Servings: 8-10

• Prep Time: 20 minutes

• Cook Time: 50-60 minutes

• Total Time: 1 hour 30 minutes (including cooling time)

Variations

• Coconut Flan: Add 1/2 cup of coconut milk to the custard mixture for a tropical twist.

• Coffee Flan: Mix 1 tablespoon of instant coffee or espresso powder into the milk mixture for a coffee-flavored variation.

• Spiced Flan: Add a pinch of ground cinnamon or nutmeg to the custard mixture for a warm, spiced flavor.

• Chocolate Flan: Stir in 2 tablespoons of cocoa powder to the custard mixture for a rich chocolate flavor.

Storage/Reheating

• Storage: Store leftover flan in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Flan can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, place it in the refrigerator overnight.

• Reheating: Flan is best served cold, but you can warm it slightly in the microwave or by letting it sit at room temperature for a few minutes.

FAQs

Can I make flan without a water bath?

While a water bath is traditionally used to ensure even cooking, you can make flan without it by lowering the oven temperature and baking it more slowly. However, the texture may not be as smooth or even.

Can I use a different dish for baking?

Yes, you can use a round cake pan or individual ramekins to make flan. Just make sure the dishes are oven-safe and can be submerged in the water bath.

How do I prevent the flan from cracking?

To prevent cracks, avoid overbaking the flan. Once it’s set and just slightly jiggly in the center, remove it from the oven. The custard will continue to set as it cools.

Can I make flan without eggs?

Yes, you can use egg substitutes like cornstarch or agar-agar to create a custard-like texture, but the flavor and consistency will vary from the traditional version.

Can I add flavorings to the caramel sauce?

Yes! You can infuse the caramel sauce with vanilla, cinnamon, or even citrus zest for an added twist.

Conclusion

Flan is a deliciously indulgent dessert that’s perfect for any occasion. With its creamy custard base, sweet caramel sauce, and smooth texture, it’s sure to be a crowd favorite. Whether served as a simple dessert for a weeknight dinner or as the star of a festive meal, this flan recipe will surely impress. Easy to make and full of flavor, it’s a timeless dessert that will never go out of style!

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