Ingredients with Measurements:
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 8-inch round cake pan
- Large roasting pan
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, heat the sugar over medium heat until it melts and turns golden brown. Pour the caramelized sugar into the cake pan and swirl it around to coat the bottom and sides of the pan. Set aside.
3. In a large bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until well combined.
4. Pour the mixture into the prepared cake pan.
5. Place the cake pan inside a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
6. Bake for 50-60 minutes, or until the flan is set but still jiggly in the center.
7. Remove the cake pan from the roasting pan and let it cool to room temperature.
8. Cover the cake pan with plastic wrap and refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving platter and let the caramel sauce drizzle over the top.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 5 hours (including chilling time)
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8.
Nutritional information:
Calories: 280
Fat: 9g
Carbohydrates: 45g
Protein: 7g
Sodium: 120mg
Sugar: 44g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as skim milk or almond milk.
- You can use brown sugar instead of granulated sugar for the caramel sauce.
Variations:
- You can add a pinch of cinnamon or nutmeg to the flan mixture for extra flavor.
- You can top the flan with fresh berries or whipped cream before serving.
Tips and tricks:
- Be careful when making the caramel sauce, as it can burn easily.
- Make sure the water in the roasting pan is hot before placing the cake pan inside.
- Let the flan cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the flan in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
The flan is best served cold, but you can let it come to room temperature before serving if desired.
Presentation ideas:
Serve the flan on a decorative platter and garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, mint leaves.
Pairings:
Coffee, tea, or a glass of sweet dessert wine.
Suggested side dishes:
This flan is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the flan is not setting properly, it may need to bake for a few more minutes.
- If the caramel sauce hardens too quickly, you can place the cake pan in a larger pan filled with hot water to soften the sauce.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Flan is a traditional dessert in many Latin American countries, including Puerto Rico, where Goya is based.
Flavor profiles:
This flan is sweet and creamy, with a rich caramel flavor.
Serving suggestions:
Serve the flan as a sweet ending to a meal or as a special treat for a celebration.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Creamy, Sweet, Caramelized, Vanilla, Vanilla-Scented