Ingredients with Measurements:
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups water
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Aluminum foil
- Blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden-brown caramel. Pour the caramel into the cake pan, tilting it to coat the bottom and sides evenly. Set aside.
3. In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth.
4. Pour the mixture into the cake pan over the caramel.
5. Place the cake pan in a large roasting pan and add enough water to the roasting pan to reach halfway up the sides of the cake pan.
6. Cover the cake pan with aluminum foil and bake for 1 hour and 15 minutes, or until the flan is set but still jiggles slightly in the center.
7. Remove the cake pan from the roasting pan and let it cool to room temperature.
8. Refrigerate the flan for at least 4 hours, or overnight.
9. To serve, run a knife around the edges of the cake pan to loosen the flan. Invert the cake pan onto a serving platter, and the caramel will flow over the top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 54g
Protein: 9g
Sodium: 250mg
Sugar: 53g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar to make the caramel.
- You can use almond or coconut milk instead of evaporated milk for a dairy-free version.
Variations:
- Add 1/4 cup of rum or brandy to the flan mixture for a boozy twist.
- Top the flan with fresh berries or whipped cream before serving.
Tips and tricks:
- Be patient when making the caramel. It takes time for the sugar to melt and turn into caramel.
- Make sure the water in the roasting pan doesn't touch the flan mixture, or it will affect the texture.
- To prevent the flan from cracking, let it cool to room temperature before refrigerating.
Storage instructions:
Store the flan in the refrigerator for up to 3 days.
Reheating instructions:
Serve the flan cold.
Presentation ideas:
Serve the flan on a decorative platter, garnished with fresh berries or mint leaves.
Garnishes:
Fresh berries, whipped cream, mint leaves
Pairings:
Coffee, tea, or a glass of dessert wine
Suggested side dishes:
None needed
Troubleshooting advice:
- If the caramel hardens too quickly, you can put the cake pan in a warm oven for a few minutes to soften it.
- If the flan doesn't set properly, it may need to bake longer.
Food safety advice:
- Make sure to cook the flan to an internal temperature of 160°F to ensure it's safe to eat.
- Store the flan in the refrigerator to prevent bacterial growth.
Food history:
Caramel flan is a popular dessert in many Latin American countries, as well as Spain and the Philippines.
Flavor profiles:
Creamy, sweet, and slightly bitter from the caramel.
Serving suggestions:
Serve the flan as a dessert after a Mexican or Spanish-themed dinner party.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Spanish
Taste: Sweet, Creamy, Caramelized, Rich