Flan

Name: Flan
Total time: 90 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup granulated sugar (for the caramel); 4 large eggs plus 2 egg yolks; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tbsp vanilla extract; A pinch of salt

A sweet custard dessert with a layer of clear caramel sauce.

90 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Make Caramel: Preheat oven to 325°F (160°C). In a heavy saucepan, melt the sugar over medium heat, swirling gently, until it becomes a deep amber liquid caramel. Immediately pour it into an 8-inch round cake pan, swirling to coat the bottom. Let it harden.

2
Blend Custard: In a blender, combine the whole eggs, egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend on low speed just until smooth (do not over-blend to avoid air bubbles).
3
Prepare Water Bath: Place the caramel-coated cake pan inside a larger roasting pan. Carefully pour the custard mixture over the hardened caramel.
4
Bake: Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Cover the cake pan loosely with foil. Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.
5
Chill: Remove the cake pan from the water bath and let it cool to room temperature on a wire rack. Cover tightly and refrigerate for at least 4 hours (preferably overnight).
6
Unmold and Serve: Run a thin knife around the edge of the flan to loosen it. Place a rimmed serving plate upside down over the pan, hold tightly, and invert quickly. The flan will drop out, covered in the caramel sauce.

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