Flan

Jan 25, 2005 by Kevin Mitchell | 11 Comments| Share it:   

Delicious!

43210

8 ratings

Info

  • Prep: ~30 mins.
  • Cook: 1 - 2 hrs.
  • Serves: 4

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Ingredients

  • 14 oz Sweet and Condensed Milk
  • 12 oz vol Evaporated Milk
  • 8 eggs
  • 1.5 teaspoons vanilla extract
  • 1/2 cup sugar

Step 1

You can make this recipe for around $3 USD and it serves 4 people. The unlabeled can in the above picture is sweet and condensed milk. Also, only the yolks of the eggs will be used for this recipe. I use 1.5 teaspoons of vanilla, and I caramelize 1/2 cup of sugar. You can use any bake ware capable of taking 350 degree heat, if its a smooth bottom the caramelized sugar spreads easier. I use a bunt pan cause it is pretty snazzy looking. Also worth noting: I am using silicone based dishes, which have low specific heat, and disperse heat very quickly - this is sort of nice, for cooling off flan, and also cooling off caramelized sugar. Notice the baking dish that you use must fit inside of the other container, with room to fit water up to the level the flan will be.

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Step 2

You have to separate the egg yolks. I use my hands, I find its the best way to do it. Add the egg yolks to the bowl:

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Step 3

All the yolks in the bowl:

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Step 4

Add Sweet and condensed milk, evaporated milk, and 1.5 teaspoons of vanilla. Set the oven for 350F around this point. Set the bowl of flan mixture aside.

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Step 5

After you have mixed the main stuff together, it is time to the caramelize the sugar. Once again, I use 1/2 cup of sugar, but sometimes if I use a smoother dish, I'll use 1/3ish. No big deal really either way. Start with a sauce pan. Put sugar in sauce pan over low heat. LOW HEAT, especially for beginners, cause its really easy to burn sugar if you are not careful. At first, just swirl the pan around to keep sugar moving. If you use a spoon, the sugar will start to clump up right away and its a bit more difficult.

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Step 6

After it starts to melt, use a spoon and keep sugar moving.

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Step 7

Eventually you'll see the sugar starting to really melt, turning to a liquid - be careful, it is very hot.

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Step 8

Keep stirring, breaking up chunks of sugar, and keeping everything moving.

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Step 9

Once the sugar starts to get light brownish, BUT NOT BURNT (be careful, it happens quick), take the sugar off and QUICKLY pour it into your bake-ware along the bottom.

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Step 10

Quickly move around the dish (DON'T TOUCH IT WITH A SPOON OR YOUR HANDS/etc) until you have coated as much of the pan as possible.

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Step 11

Careful! Different temperature variations can break glass. You might be best to let the sugar cool down a bit before you put it into a fridge. With the silicone, I do it right away. You want the sugar to cool down a bit, if it's hot when you poor the flan mixture into the pan it might curdle the eggs/cook too fast/etc.

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Step 12

Now, after you have beaten the ingredients for the flan together, you might very well end up with foam on top. This wont hurt anything, however, as you might imagine, the foam offers up more surface area, and so if you have foam on the top of your flan, you tend to end up with a burn layer/crust on the bottom of your flan (you flip the container over to serve). If you want to skip the next step, feel free! But, I don't like to have that crust in my flan, so...

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Step 13

I don't know what this thing is, but it will work. It will act as a strainer, and all (or close to all) of the bubbles/foam will get stuck in the strainer. This makes a big difference in my opinion, but really might not be worth the effort, it is up to you.

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Step 14

I got a bit impatient, and some bubbles got through. Using my fingers as a sponge, I cleaned most of these up actually, so it has a smooth/glassy top.

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Step 15

Now, put the flan pan into the other container, which will contain water. I pour the water in AFTER I put the flan pan in, as it leaves out the guesswork as to how much water I will need. Fill it up as much as possible.

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Step 16

Then put the flan in the oven you had pre-heated to 350F. Now, I normally cook the flan for 50 minutes before I check it (insert knife 1/3 of the way from the edge, if it comes out clean, you are good to go (or at least almost 95% clean). BUT, it normally takes around an hour an 10 minutes, this of course dependent on your oven, the bake-ware you use, and MAINLY the volume of water you have around your flan dish - the more water, the longer it takes to heat up! Once the flan is baked, just take it out, let it sit for maybe 10, 20 minutes, and put it in the fridge FOR A GOOD 2 HOURS! It has to be cool, set, etc. Its better tasting that way, and the texture is better.

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Step 17

Run a knife along the edge of the pan, as best you can - at least pierce the top layer, as it is the only part that will be really crusted to the pan.

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Step 18

Put a plate on top of flan pan, and then invert quickly.

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Step 19

Allow the caramel to run onto flan, so wait a couple of seconds before lifting it off. ta da! Notice the sugar piled up on top, this wouldn't be there if you were using a glass pan, as it would have stuck to the pan. I personally like it, I use it to garnish the flan.

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Step 20

I quickly rearranged the sugar: And there is the finished flan.

Now that you have learned how to make flan, please be sure to view these other tart recipes and these flan recipes. Also, you will love these Spanish recipes.

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11 Comments

user does not have an avatar lyzza_47

Jan 16, 2008

how to e-mail this recipe?

user does not have an avatar efrelyn

Jul 31, 2008

what if i dont have oven? is there any alternative cooking procedure?

user does not have an avatar flan

Jul 10, 2009

Beautiful.
What is the manufactuer of your pan?

user does not have an avatar jane

Jul 25, 2009

did anybody made this recipe already? is it yummy?

user does not have an avatar marbrirush

Nov 23, 2009

I grew up on flan, am of hispanic descent, and am embarrassed to say, I had never made a flan until age 38, utilizing this, and not a family recipe. It is the BEST.

user does not have an avatar Brittany

Apr 01, 2010

AH! Beautiful!!!!! I’ve only made flan once…and it wasn’t that pretty…this has encouraged me to try it…again smile

user does not have an avatar michelle

May 25, 2010

I like flan. I am actually making flan now. But I’m not using an oven, I’m using steamer to cook it. It’s much the same as you did, but you gave me the idea two make a decoration on my flan. Thanks.

user does not have an avatar Liz Thompson

Jun 18, 2011

It seems like a lot of work the way you make it. Besides, there’s no need for all those egg yolks. Use 3 to 4 WHOLE EGGS, depending on the size. Instead of evaporated milk, use the empty can of condensed milk to measure 2 cans of regular milk, or even fat-free milk. Place eggs, milk and condensed milk in the blender. Blend for a couple of minutes and pour in the caramelized pan. The final results wil be the same, if not better. No fuss… That simple! You should try sometime.

user does not have an avatar Liz Thompson

Jun 18, 2011

Oh, I forgot to mention… If you want variation in flavors like a chocolate flan, add cocoa powder to taste. I use about 2 tablespoons of Hershey’s Cocoa Powder, but you may use more or less of whatever brand you like. If you want to make a coconut flan, substitute the regular milk for coconut milk. Just measure the coconut milk on the empty can of condensed milk, same as the regular milk, 2 cans. Enjoy your creation!

user does not have an avatar Rhey

Aug 13, 2011

I love the presentation of the flan. I enjoyed your post a lot! Thanks!

user does not have an avatar Greg

Sep 27, 2011

I have to agree with Liz, we zap dozens in several blenders weekly…. Here’s the base I’ve used for almost a decade:

4 whole eggs in the blender with
1 can condensed+same can filled twice with any kind of milk
2.5 ts vanilla

Hold a fine mesh while pouring the mixture into the mold.
Our number one seller: Cream cheese. Add 2 oz of cream cheese into the base and add a few drops of fresh lemon juice into the caramel.

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