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Flan
0 Likes
Prep Time:
5 minutes
Cook Time:
90 minutes
Total Time:
455 minutes
Classic homemade flan recipe perfect for sharing at New Year's Eve gatherings!
Ingredients:
  • For the caramel
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • For the custard
  • 4 large egg yolks, plus 1 whole large egg
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon kosher salt
Instructions:
  • Preheat the oven to 300°F and place the rack in the center. Boil 40 ounces (5 cups) of water for the flan's water bath.
  • Prepare the caramel sauce: Combine 2 tablespoons of water and sugar in a small saucepan, swirling gently until all the sugar is moistened. Place over medium heat and cook without stirring until the mixture bubbles vigorously and transitions from pale to light brown, then amber to dark amber, achieving a glossy, smooth consistency. This should take 4 to 6 minutes. If crystals form, restart the process. Have an 8x2-inch round cake pan and a kitchen towel handy. Carefully pour the caramel into the pan and swiftly swirl to coat the bottom and sides. Use a kitchen towel to hold the pan as molten sugar can cause burns. Set aside.
  • Prepare the custard by whisking together the egg yolks, whole egg, and sweetened condensed milk in a 4-cup measuring cup or medium bowl until fully combined. Add the heavy cream, vanilla, and salt, and gently mix until smooth and thoroughly combined, being careful not to over whisk and create bubbles.
  • Create a water bath by straining the custard over the caramel in the pan, then placing the pan in a larger oven-safe dish. Fill the larger dish with boiling water halfway up the sides of the pan.
  • Bake the flan until the top is firm with a slight jiggle when you gently shake the pan, approximately 1 hour and 20 minutes.
  • Cool the flan: Remove the cake pan from the water bath using a kitchen towel and allow it to cool on the counter for 1 hour. Cover the pan tightly with plastic wrap, ensuring it doesn't touch the top of the flan. Refrigerate for at least 6 hours or overnight to chill.
  • To serve the flan, gently loosen the edges with a knife. Place a deep plate upside down on top of the cake pan and quickly invert it. Tap the bottom of the pan to release the flan onto the plate. Admire your creation. To clean leftover caramel in the pan, soak in water. Store leftovers in the fridge tightly covered for up to 4 days. If you enjoyed the recipe, please leave a rating and comment!

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