Flan Recipe

There’s something truly magical about the Flan Recipe that brings a smile to my face every time I make it. Growing up, it was a staple at family gatherings, often making its grand entrance amid laughter and the clinking of glasses. My grandmother was the queen of desserts, and her flan was nothing short of legendary. With its smooth and creamy texture, every bite melted in your mouth, enveloped in a sweet caramel embrace. I remember the first time I attempted to recreate her masterpiece. It was a labor of love, but as I poured the rich custard over the bubbling caramel, I felt connected to my roots. This dessert isn’t merely food; it’s a delightful story, a reminiscence of family traditions, and a beloved treat that I now pass on to my kids. I promise, this Flan Recipe will have everyone asking for seconds!

Recipe Ingredients for Flan Recipe

When it comes to the ingredients for this Flan Recipe, simplicity is key. Each component plays a crucial role in creating the creamy custard and the rich caramel. The combination of sweetened condensed milk, evaporated milk, and heavy whipping cream delivers a luxurious texture, while the eggs bind everything together beautifully. The caramel adds that sweet finish, making this dessert utterly irresistible.

• 3/4 cup granulated sugar: This sugar forms the luscious caramel that coats the bottom of the flan.
• 1/4 cup water: Used to help dissolve the sugar for the caramel.
• 14 oz can sweetened condensed milk: Provides a rich and creamy base.
• 12 oz can evaporated milk: Adds smoothness and enhances flavor.
• 1 3/4 cups heavy whipping cream: Ensures the flan is decadently creamy.
• 1 1/2 Tbsp vanilla: For a fragrant touch of sweetness.
• 5 large eggs: The key ingredient that gives the flan its structure.
• 1/4 tsp fine sea salt: Enhances all the flavors beautifully.
• Berries to serve: Optional, for a fresh and colorful garnish.

The Method for Flan Recipe

Making flan is an art, and I enjoy every step of the process. From preparing the caramel to blending the custard, each action brings me closer to that moment of indulgence. Follow these steps carefully, and you’ll be rewarded with a delightful dessert that’s sure to impress.

1. Prep: Preheat the oven to 350˚F with a rack in the middle. Bring a kettle of water to boil for the water bath. Grab a 9-inch by 2-inch round non-stick cake pan and have it ready for the caramel.

2. Make the Caramel: In a medium heavy saucepan, stir together granulated sugar and water until dissolved. Boil over medium-high heat without stirring for about 3 to 5 minutes. When the mixture turns golden, swirl the pan frequently until it’s a rich amber color. Remove from heat and pour it immediately into the cake pan, tilting to spread the caramel evenly.

3. Make the Custard: In a blender, combine sweetened condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed to minimize foam. Strain the mixture through a fine mesh sieve to ensure a smooth texture, then pour over the caramel in the cake pan.

4. Cover and Prepare the Water Bath: Cover the cake pan with foil, ensuring it doesn’t touch the custard. Place the cake pan inside a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the cake pan, being sure not to let any water enter the custard.

5. Bake: Bake in the preheated oven for 70 to 80 minutes. The flan is set when it jiggles slightly in the center. If it’s too liquidy, bake for an additional 10 minutes.

6. Cool and Refrigerate: Once baked, remove the flan from the oven and let it cool at room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set the custard fully.

7. Serve: To serve, run a knife around the edges of the pan. Invert a rimmed platter over the cake pan, and flip it to release the flan. If it doesn’t come out easily, gently tap the pan until it releases. Garnish with berries if desired, and drizzle with extra caramel sauce.

Recipe Notes about Flan Recipe

Here are some handy tips to ensure your flan turns out perfect every time. Each step is important, and these notes will help you refine your technique.

• Storage: Store leftovers covered with plastic wrap in the fridge for up to 4 days.
• Make-Ahead: Flan can stay refrigerated in the baking pan for up to 3 days. Plate the dessert just before serving for the best results.
• Don’t Use a Springform Mold: Avoid using a springform mold as it may leak, ruining your dessert.
• Serving Temperature: Flan is best served chilled, allowing the flavors to develop fully.
• Garnish Ideas: Consider topping with fresh berries or a sprinkle of nuts for added texture and flavor.

What Complements This Flan Recipe

The Flan Recipe is an exquisite dessert that pairs beautifully with various sides and drinks. Here are some ideas to elevate your dining experience:

• Fresh Berries: Serve with strawberries, raspberries, or blueberries for a delightful fruity contrast.
• Whipped Cream: A dollop of whipped cream adds a creamy richness that complements the flan perfectly.
• Coffee: Pair with a strong cup of coffee or espresso for a delightful end to your meal.
• Chocolate Sauce: Drizzle some chocolate sauce over the flan for a decadent twist.
• Seasonal Fruits: In the summer, consider serving with peaches or plums for a seasonal touch.
• Special Occasions: This dessert is perfect for celebrations like birthdays, holidays, or family gatherings.

FAQ

Conclusion

The Flan Recipe is more than just a dessert; it’s a beautiful representation of family traditions and love. With its creamy custard and rich caramel, this dish is sure to impress anyone who tries it. I invite you to try making this flan yourself; it’s easier than you might think and absolutely worth every effort. Enjoy the sweet moments it brings to your table!

Flan Recipe

The ultimate comfort food, this Flan Recipe features a creamy custard with a luscious caramel topping. It’s a classic dessert that’s surprisingly easy to make, perfect for any occasion. Treat yourself and your loved ones to a slice of this delightful flan tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Desserts

Cuisine Latin

Servings 12 servings

Calories 380 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Large Pot
• Blender
• Baking Sheet
• Oven

Ingredients

  

• 3/4 cup granulated sugar
• 1/4 cup water
• 14 oz sweetened condensed milk preferably la lechera brand
• 12 oz evaporated milk preferably Carnation brand
• 1 3/4 cups heavy whipping cream
• 1 1/2 Tbsp vanilla Homemade Vanilla extractor Mexican Vanilla Extract
• 5 large eggs room temperature
• 1/4 tsp fine sea salt
• Berries to serve strawberries, raspberries or blueberries Optional for garnish

Instructions

 

• Prep– Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil which you will need for the water bath. Take out a 9-inch by 2-inch round, non-stick cake pan so it’s ready when the caramel is ready to pour.
• Make the Caramel– In a medium heavy saucepan, stir together granulated sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3 to 5 minutes. Once you see it start to turn golden, then start swirling the pan frequently over the heat until it’s the color of cinnamon, about 1 to 2 minutes, then remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored.
• Immediately pour melted sugar into your round cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the custard.
• Make the custard– In a blender add sweetened condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed (to avoid too much foam/bubbles). Strain the mixture through a fine mesh sieve lined with cheesecloth (cheesecloth is optional but helps break up foam) and pour it into the cake pan over the caramel layer.
• Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard (you don’t want to bake your foil into your flan).
• Make the Water Bath– Set the cake pan inside of a large roasting pan, then set the roasting pan in your oven (it’s hard to carry the roasting pan after the water is in there). Pour hot water from the kettle into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn’t reach the top of your baking pan or get inside your cake pan.
• Bake at 350 for 70 to 80 minutes. When it's done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.
• To Serve– Run a knife around the edges of the pan (clean your knife periodically). Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn’t slide out easily, tap the cake pan until you feel it dislodging, then lift the cake pan gently off the cake. Garnish with berries if desired and serve spooning extra caramel sauce over each slice.

Notes

• Do not use a springform mold: because it will leak and ruin your dessert.
• Storage: Store leftovers covered with plastic wrap in the fridge for up to 4 days.
• Make-Ahead: Flan can stay refrigerated in the baking pan for up to 3 days. Plate the dessert just before serving for the best results.

Keyword Caramel Flan, Custard Dessert, Flan, Traditional Flan