Ingredients with Measurements:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup water
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Aluminum foil
- Blender or whisk
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture turns into a light amber color. Pour the caramel into the cake pan and swirl to coat the bottom evenly. Set aside.
c. In a blender or whisk, combine the evaporated milk, sweetened condensed milk, eggs, and vanilla extract until smooth. Pour the mixture over the caramel in the cake pan.
d. Place the cake pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
e. Cover the cake pan with aluminum foil and bake for 50-60 minutes or until the flan is set but still jiggly in the center.
f. Remove the cake pan from the roasting pan and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
g. To serve, run a knife around the edges of the flan and invert onto a serving plate. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Each serving contains approximately 280 calories, 10g fat, 38g carbohydrates, and 9g protein.
Substitutions for ingredients:
- You can use regular milk instead of evaporated milk, but the texture and flavor may be slightly different.
- You can use brown sugar instead of granulated sugar for the caramel.
Variations:
- You can add a pinch of cinnamon or nutmeg to the flan mixture for extra flavor.
- You can top the flan with fresh fruit or whipped cream before serving.
Tips and tricks:
- Be careful when making the caramel as it can get very hot.
- Make sure to blend or whisk the flan mixture until it's smooth to avoid lumps.
- To check if the flan is done, insert a toothpick or knife in the center. If it comes out clean, it's ready.
Storage instructions:
Store the flan covered in the refrigerator for up to 3 days.
Reheating instructions:
The flan can be served cold, but if you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
Serve the flan on a decorative plate or cake stand.
Garnishes:
Top the flan with fresh fruit, whipped cream, or a sprinkle of cinnamon.
Pairings:
Serve the flan with a cup of coffee or tea.
Suggested side dishes:
The flan can be served as a dessert on its own.
Troubleshooting advice:
- If the caramel hardens too quickly, you can place the cake pan in a warm oven for a few minutes to soften it.
- If the flan doesn't set properly, it may need more time in the oven.
Food safety advice:
Make sure to cook the flan until it's set to avoid any risk of foodborne illness.
Food history:
Flan is a traditional dessert in many Latin American countries and is believed to have originated in ancient Rome.
Flavor profiles:
The flan has a creamy and sweet flavor with a caramelized sugar topping.
Serving suggestions:
Serve the flan chilled for the best texture and flavor.
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Taste: Creamy, Sweet, Caramelized, Vanilla