Classic Flan
This is the kind of dessert that looks fancy but is actually pretty straightforward - just custard and caramel with a water bath to keep things gentle. The hardest part is not burning the caramel, but once you get the hang of it, it's basically foolproof.
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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.
Notes
Caramel hardens in seconds, so work quickly. Use a towel when handling the hot pan.
Tried this recipe?Leave a comment below & let me know!