Flan is a decadent dessert with a rich history, enjoyed in many cultures around the world. This recipe captures the essence of the classic Spanish flan, featuring a silky smooth custard base nestled beneath a layer of rich caramel. It’s surprisingly simple to make and guaranteed to impress your guests.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
- For the Custard:
- 4 large eggs
- 2 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions:
- Make the Caramel: In a small saucepan, combine the sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep golden amber color. This will take about 5-7 minutes. Important Tip: Be patient and avoid stirring the mixture, as this can cause the sugar to crystallize.
- Pour the Caramel: Immediately pour the hot caramel sauce into a flanera (a special flan mold) or a deep baking dish. Tilt the dish to evenly coat the bottom and sides with caramel. Set the dish aside to cool completely.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Custard: In a large bowl, whisk together the eggs, egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt (if using). Whisk until smooth and well combined.
- Strain the Custard (Optional): For an extra silky texture, strain the custard mixture through a fine-mesh sieve to remove any air bubbles or bits of unblended egg.
- Water Bath Setup: Place the flanera or baking dish containing the caramel in a larger baking pan. Carefully pour enough hot water into the larger pan to reach about halfway up the sides of the flan dish. This water bath will help the flan cook evenly and prevent curdling.
- Bake the Flan: Carefully transfer the baking pan with the flan to the preheated oven. Bake for 1-1 ½ hours, or until a toothpick inserted into the center comes out clean. The edges will be slightly set, but the center will still have a slight jiggle.
- Cool and Chill: Once baked, remove the flan from the oven and let it cool completely at room temperature for at least 2 hours. Then, cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the custard to set firmly.
- Unmold and Serve: To unmold the flan, run a thin knife around the edges to loosen it from the dish. Invert a serving plate over the flan dish and carefully flip it upside down. The flan should slide out easily, revealing the beautiful caramel sauce on top. Slice and serve chilled.