Flan
A creamy custard that is caramelly and delicious. Toasted sugar caramel topping and a milky, creamy, egg custard base make this a delicious dessert.
Servings: 8
Calories: 351kcal
Equipment
- Medium Saucepan
- 8 ½ by 4 ½ inch loaf pan for flan
- 13 by 9 inch baking pan
- Fine mesh strainer for removing any clumps of egg
- Aluminum foil for covering loaf pan
- Instant read thermometer for judging doneness
- Paring knife for loosening flan from pan
- Platter with raised edges for holding flan and caramel
Ingredients
- ⅔ cup sugar
- 2 large eggs
- 5 egg yolks large
- 1 can sweetened condensed milk
- 1 can evaporated milk
- ½ cup whole milk
- 1 ½ tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Stir together sugar and ¼ cup water in a medium heavy saucepan until sugar is completely moistened. Bring to a boil over medium heat, 3-5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 to 2 minutes.
- Gently swirl the pan, continue to cook until sugar is the color of peanut butter, 1 to 2 minutes.
- Remove from heat and swirl until sugar is reddish-amber and fragrant.
- Carefully swirl 2 tablespoons of warm tap water into the pot. The mixture will bubble and steam.
- Pour this caramel into 8 ½ by 4 ½ inch loaf pan, but do not scrape out the sauce pan.
- Set the loaf pan aside.
- Adjust oven rack to middle position and heat oven to 300 degrees F.
- Line the bottom of a 13 by 9 inch baking pan with dish towel, folding the towel to fit in well, and set aside.
- In a large bowl, whisk the eggs and yolks until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated.
- Strain the mixture through a fine mesh strainer into the loaf pan that has the caramel in it.
- Cover loaf pan tightly with aluminum foil and place in the prepared towel lined baking pan.
- Turn oven down to 180 degrees F and bake flan at 180 degrees F, 1 to 1 ½ hours.
- Remove foil and leave custard in a water bath until the loaf pan has cooled completely. Remove loaf pan from water bath, wrap tightly and chill overnight or up to 4 days.
- To unmold, slide the paring knife around the edges of the pan. Invert serving platter on top of pan and turn pan platter over. When flan is released, remove the loaf pan.
Notes
You may substitute 2 percent milk for the whole milk, but do not use skim milk.
Nutrition
Calories: 351kcal | Carbohydrates: 50g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 283mg | Potassium: 369mg | Sugar: 49g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 1mg