Making the Perfect Flan Every Time
Flan is a custard-based dessert topped with a layer of caramel sauce. The creamy, silk texture is achieved with the help of a water bath when baked. It should be chilled and then inverted onto a plate before serving. The great thing about flan is it only requires a few panty ingredients, making it easily achievable. Watch the caramel sauce carefully to prevent it from burning.
Ingredients:
- 1 cup granulated sugar
- ¼ cup water
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream
- 5 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
Directions:
- Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
- Start the caramel sauce. Place 1 cup granulated sugar and 1/4 cup water in a small saucepan over high heat. Bring to a boil and gently swirl the pan to incorporate the sugar (avoid stirring, which can cause crystallization and result in the caramel seizing).
- Cook the caramel sauce. Once the mixture boils, gently swirl the pan, then reduce heat to medium and cook, swirling the pan occasionally, until the syrup turns a dark caramel color, 12 to 14 minutes.
- Pour the caramel into the pan. Carefully pour the caramel into an 8-inch round cake pan, swirling the pan to coat the bottom.
- Transfer to roasting pan. Place the pan in a large roasting pan.
- Prepare the flan. Place 1 can sweetened condensed milk, 1 cup heavy cream, 5 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract in a blender and blend until smooth.
- Pour into cake pan. Pour the flan mixture over the caramel in the cake pan.
- Create water bath. Place the roasting pan onto the oven rack, then carefully fill the roasting pan halfway with warm water to create a water bath, being careful not to splash any water into the flan.
- Bake the flan. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- Cool the flan. Carefully remove the roasting pan from the oven, remove the cake pan to a wire rack, and let cool at least 30 minutes.
- Chill the flan. Cover the pan with plastic wrap. Refrigerate at least 3 hours or overnight.
- Release the flan. When ready to serve, carefully run a sharp knife or small offset spatula around the cake pan to loosen the flan. Invert a larger plate over the cake pan and flip over to release the flan.
Source: the Kitchn