Recipe:

Flan

by Chef Daniel Morduchowicz

A well made flan, rich, soft and delicious, is a perfect counterpoint to a strongly flavored main dish.

- Chef Daniel Morduchowicz

Recipe

Course
Dessert
Cuisine
Spanish, Argentine
servings
8
Calories Per Serving
352
Prep Time
15 minutes
Cook Time
45 minutes
3 hours
Total Time
4 hours

Ingredients

  • 1 can condensed milk
  • 1 can evaporated milk
  • 5 eggs
  • 1 tsp good quality vanilla extract
  • 1 cup white sugar

Instructions

Caramel
  1. Place the sugar in a pan or over high heat stirring constantly with a heat resistant spatula. The sugar will begin to melt and get really hot and liquid.
  2. As soon as all the sugar has melted turn the heat to medium so it does not burn.
  3. Pour the caramel over your flan mold and swirl around so it coats most of its surface. Use the spatula to push the caramel into every surface. Be careful not to burn yourself as the caramel gets really hot.
  Custard
  1. Preheat the oven to 325F. The lower the temperature the smoother the flan will be.
  2. Mix all the eggs, the two milks and the vanilla in a bowl or a blender. Make sure  the caramel has cooled down a little bit, then pour the custard mixture in the mold.
  3. Place the mold in an oven proof tray large enough to hold it with some space around.
  4. Place in the oven and immediately pour enough water, in the outside container, up to about half of the flan mold. This is called a bain marie. The water cannot surpass the boiling point so it has a stabilizer effect that helps cook the flan gently.
  5. Cook for about 50 minutes and start testing for doneness. The flan is done when it moves very little when shaking it. You can also insert a toothpick or a cake tester and check to see if it comes out dry. Do not attempt to unmold it at this point as it still needs to set. However, run a small paring knife through the edges of the flan so that when it shrinks while it cools, it will have separated from the edges of the mold.
  6. Allow the flan to cool for half an hour or so. Place in the fridge for at least 3 hours.
  7. Unmold into a plate, slice into 8 pieces, and serve into individual plates, with some of the caramel.

Notes

Many European cultures have their own version of a custard. In Spain the flan is typically made with whole milk and sugar, and if you replace milk by heavy cream you basically end up with the French creme brulee. Here we use condensed milk, which is typically very sweet so we do not need to add extra sugar. This flan, because it is cooked so gently, is really smooth and it has a wonderful mouthfeel.

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