Ingredients
Scale
Let’s gather our ingredients! Here’s what you’ll need to make this delightful flan:
- 1 cup granulated sugar: This will be used to create the caramel.
- 6 large eggs: Eggs are the base of the custard, providing richness and structure.
- 1 can (14 ounces) sweetened condensed milk: This adds sweetness and creaminess to the flan.
- 1 can (12 ounces) evaporated milk: A key ingredient that helps create the smooth texture.
- 1 tablespoon vanilla extract: For that warm, aromatic flavor.
- Pinch of salt: To balance the sweetness.
Instructions
Step 1: Prepare the Caramel
- Caramelize the Sugar:
- In a medium saucepan over medium heat, add 1 cup of granulated sugar.
- Allow the sugar to melt slowly, stirring gently with a wooden spoon. Be careful not to let it burn; you want a golden-brown color.
- Once melted and bubbly, immediately pour the caramel into a round flan mold or individual ramekins. Tilt to coat the bottom evenly. (This step can feel a bit daunting, but trust me, it’s easier than it seems!)
Tip: If your caramel hardens before you pour it, just return it to the heat for a few seconds until it melts again.
Step 2: Make the Custard
- Blend the Ingredients:
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend until smooth and well combined.
- This is the moment to taste the mixture if you’d like. Just a tiny taste to make sure it’s sweet enough for your liking! (You can always add a touch more vanilla if you want.)
Step 3: Pour and Bake
- Pour the Custard:
- Carefully pour the custard mixture over the caramel in the mold or ramekins. Leave a little space at the top to allow for expansion.
- Create a Water Bath:
- Place the filled mold or ramekins in a large baking dish. Carefully pour hot water into the baking dish, creating a water bath that comes about halfway up the sides of the flan mold. This gentle cooking method helps the custard set evenly.
- Bake:
- Preheat your oven to 350°F (175°C). Bake the flan for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle. It will firm up as it cools.
Tip: You can test for doneness by inserting a knife into the center; it should come out clean.
Step 4: Cool and Chill
- Cool:
- Once done, remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then, remove the mold from the water and let it cool completely at room temperature.
- Chill:
- Cover the flan with plastic wrap and refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors will meld.
Nutrition
- Serving Size: 8
- Calories: 250
- Fat: 10g
- Carbohydrates: 36g
- Protein: 5g