Ingredients (~6 servings)
- 3 large eggs
- 1 large egg yolk
- 1/2 tsp kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 3 Tbsp water
- Pinch kosher salt
Getting the Oven and Water Bath Ready
Begin preheating your oven to 350F.
It can be made in an 8″ cake pan or approximately 5 ramekins, I prefer to use a cake pan as it is much easier to flip out of the pan later on.
Prepare any larger pan (i.e. roasting pan) that will be used to create the water bath.
Making the Custard Base
Place eggs, egg yolks, salt, sweetened condensed milk, evaporated milk, and vanilla in blender.
Blend until smooth (approx 30 seconds) — do not over-blend as it will create too much foam.
If it does create foam, simply allow it to settle for a few minutes before proceeding to the next step.
Making the Caramel
In a medium saucepan over medium-low heat, combine the sugar and water.
Once the sugar has been completely dissolved into the water (approx 3-5 min) it should be totally clear.
Once the sugar is completely dissolved raise the heat to high and bring to a hard boil and continue boiling for approx 5 min or until the mixture starts turning light golden brown.
As soon as the mixture begins turning light golden, reduce the heat to medium-low. Continue cooking until the mixture has reached a proper golden brown color.
When you see the mixture has reached a proper golden-brown color, pour the mixture into the prepared baking pan immediately, turning the pan to evenly coat the bottom of the pan.
The mixture will start to harden very quickly so work fast and be careful when pouring into the pan, as it will be extremely hot.
After pouring the caramel, allow it to set/dry for approximately 5 min.
Putting It Together to Bake the Flan
Stir the custard mixture to ensure that everything in the bowl is still combined.
Immediately after stirring, pour the custard mixture into the baking pan over the hardened caramel and cover tightly with aluminum foil.
Place the pan into the previously prepared water bath and fill the outer pan with hot water until it reaches halfway up the sides of the flan pan.
Bake for approximately 40-45 minutes or until the center of the flan is almost set but still jiggly.
Let Cool and Serve
Allow the flan to cool on the counter for approximately 30 minutes and then move it to the refrigerator for a minimum of 4 hours or overnight.
When you are ready to serve your flan, run a knife around the outside edges of the flan to loosen it from the pan.
Then, take a large plate and place it over the top of the flan and flip (upside down) the entire plate and baking pan. Now, hit the baking pan several times on the bottom of the baking tray to release the flan.
When you lift the baking pan off of the plate, the caramel will flow and cover the flan after the baking tray is removed.
Classic Flan
Ingredients
Ingredients (~6 servings)
- 3 large eggs
- 1 large egg yolk
- 1/2 tsp kosher salt
- 1 can sweetened condensed milk 14-ounce
- 1 can evaporated milk 12-ounce
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 3 Tbsp water
- Pinch kosher salt
Instructions
- Preheat oven to 350F. Set an 8-inch cake pan inside a larger roasting pan for water bath.
- Blend eggs, egg yolk, salt, sweetened condensed milk, evaporated milk, and vanilla for 30 seconds until smooth but not frothy.
- Combine sugar and water in a medium saucepan over medium-low heat. Cook 3-5 minutes until sugar dissolves and mixture is clear.
- Increase heat to high and boil hard for 5 minutes until light golden brown.
- Reduce heat to medium-low and cook until golden brown, watching closely.
- Immediately pour caramel into cake pan and tilt to coat bottom evenly. Let set 5 minutes.
- Pour custard mixture over hardened caramel. Cover tightly with foil.
- Fill outer pan with hot water halfway up the sides of the flan pan.
- Bake 40-45 minutes until center is slightly jiggly but mostly set.
- Cool on counter 30 minutes, then refrigerate at least 4 hours or overnight.
- Run a knife around edges. Place a large plate over pan, flip, and tap bottom to release flan.
