easy flan recipe

This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk. Covered with a light sugar syrup. It can also be made using cream cheese or coconut milk, for a different taste and texture.﻿

Flan Recipe

condensed milk*

evaporated milk**

eggs

cheese

vanilla

water

sugar

In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.

Place the rest of the ingredients in a blender and process until you have a smooth mixture.

Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch. 

Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.

Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

This Classic Flan is sillky smooth and utterly delicious and sweet. This custard topped with a runny caramel is a Spanish and Latin American favorite.

Classic Flan Recipe

kosher salt

salt

sweetened condensed milk

evaporated milk

vanilla paste

Preheat your oven to 325 degrees F.

Prepare a water bath of some kind. You can make this flan in a variety of vessels. You can use a 8-inch cake pan, 9-inch cake pan or (six) 3-inch ramekins. I used a 9-inch cake pan and a turkey roasting pan.

To Prep:

In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. Blend until very smooth, about 30 seconds. You don’t want to get it too frothy so try to avoid over blending. If you do over blend it, let it settle a bit so the bubbles can disappear. Set aside.

In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. At this point, lower the heat slightly and keep cooking until it turns a golden brown.

Immediately pour it into the baking pan and twist it around until it’s in an even layer on the bottom.

Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.

Cook for 35 to 40 minutes, until slightly jiggly but still firm. Carefully remove it (it&#x27;ll be hot!) from the oven and set aside.

Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.

When ready to serve, run a knife around the edge and then invert onto a large plate. Smack the top of the pan to loosen the flan and then lift up the cake pan. Slice it up and serve.

To Make the Custard Base:

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Flan Recipe

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