Description
Rich custard of classic spanish flan delights dessert enthusiasts with silky smoothness. Caramel-coated sweetness from Spain delivers pure culinary pleasure you can savor with each delicate spoonful.
Ingredients
Scale
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 can (12 oz / 340 g) evaporated milk
- 2 tsp vanilla extract
Instructions
- Caramel Preparation: Melt sugar in a saucepan over medium heat, swirling occasionally until it transforms into a deep amber liquid without stirring, creating a rich golden sauce.
- Baking Dish Setup: Pour the caramel into a round baking dish, tilting to coat the bottom evenly, then allow to cool and harden, forming a glossy base for the flan.
- Custard Mixture: Whisk eggs thoroughly, then incorporate sweetened condensed milk, evaporated milk, and vanilla extract, blending until the mixture becomes smooth and uniform with no lumps.
- Water Bath Assembly: Position the flan-filled dish inside a larger baking pan, carefully adding hot water to reach halfway up the sides, creating a gentle cooking environment for a silky-smooth texture.
- Baking Process: Place the water bath in a preheated oven at 350°F, baking for approximately 50-60 minutes until the custard sets with a slight jiggle at the center when gently shaken.
- Cooling and Setting: Remove from oven and let cool to room temperature, then refrigerate for at least 4-6 hours to allow the flan to completely set and develop its signature creamy consistency.
- Serving Technique: Run a thin knife around the edges of the dish, place a serving plate on top, and swiftly invert to release the flan, allowing the caramel to drape luxuriously over the dessert.
Notes
- Master Caramel Technique: Patience is key when creating caramel – watch closely and avoid stirring to prevent crystallization and ensure a smooth, golden sauce.
- Prevent Curdling Disaster: Whisk eggs gently and blend ingredients at room temperature to maintain a silky, uniform custard without unwanted egg chunks.
- Water Bath Secret: Use hot water that reaches halfway up the baking dish to create a gentle, even heat that produces a creamy, delicate flan texture.
- Chilling is Crucial: Allow minimum six hours of refrigeration to set the flan perfectly, developing its signature smooth consistency and allowing flavors to fully develop.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 9
- Calories: 245
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 98 mg