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:
- 8-inch round cake pan
- Large saucepan
- Whisk
- Fine-mesh strainer
- Aluminum foil
- Large baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden caramel color. Be careful not to burn it.
3. Pour the caramel into an 8-inch round cake pan, tilting the pan to coat the bottom and sides evenly. Set aside.
4. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth.
5. Strain the mixture through a fine-mesh strainer into the caramel-coated cake pan.
6. Cover the cake pan with aluminum foil and place it into a large baking dish. Pour 2 cups of water into the baking dish, making sure the water level reaches halfway up the sides of the cake pan.
7. Bake for 60-70 minutes, or until the flan is set but still jiggly in the center.
8. Remove the cake pan from the baking dish and let it cool to room temperature.
9. Once cooled, refrigerate the flan for at least 2 hours or overnight.
10. To serve, run a knife around the edges of the cake pan to loosen the flan. Invert the flan onto a serving plate, allowing the caramel to drizzle over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 60-70 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 315
- Fat: 9g
- Carbohydrates: 52g
- Protein: 9g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a richer caramel flavor.
- You can use almond extract instead of vanilla extract for a nutty flavor.
Variations:
- You can add 1/2 cup of pumpkin puree and 1 tsp of pumpkin spice for a fall-inspired pumpkin flan.
- You can add 1/2 cup of shredded coconut for a tropical coconut flan.
Tips and tricks:
- Be careful not to burn the sugar when making the caramel.
- Straining the flan mixture ensures a smooth and creamy texture.
- Letting the flan cool to room temperature before refrigerating prevents condensation from forming on the surface.
Storage instructions:
- Store the flan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the flan come to room temperature before serving. You can also microwave it for a few seconds to warm it up.
Presentation ideas:
- Serve the flan on a decorative plate with a dollop of whipped cream and a sprig of mint.
Garnishes:
- Whipped cream
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Tea
- Dessert wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the flan is not setting, bake it for an additional 10-15 minutes until it sets.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Flan is a traditional dessert that originated in Spain and was brought to Latin America by Spanish colonizers.
Flavor profiles:
- Creamy
- Sweet
- Caramelized
Serving suggestions:
- Serve the flan chilled for a refreshing dessert.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Creamy, Sweet, Caramelized, Vanilla, Vanilla-Infused