Flan
Rich, soft and delicious Spanish-Argentine dessert
Flan
6
Calories/serving: 280Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —6 servings
Ingredients
- 1can (14 oz) sweetened condensed milk
- 1can (12 oz) evaporated milk
- 5large eggs
- 1teaspoon vanilla extract
- 1cup sugar
Instructions
1Pre-heat the oven to 325 degrees F.
2Make the caramel by placing the sugar in a saucepan over high heat, stirring constantly until it melts and becomes amber colored. You have to stir constantly or it will burn. The sugar will start forming lumps initially but it will liquefy as you keep stirring.
3As soon as the sugar becomes liquid and reaches an amber color remove the saucepan from the heat.
4Pour the caramel into your flan mold and swirl the mold around until the caramel coats the bottom and as much of the sides as possible. Set aside.
5In a bowl, mix the eggs, condensed milk, evaporated milk and vanilla extract.
6Pour this mixture through a fine strainer into the caramel-coated mold. The strainer will eliminate any egg whites that didn't get fully incorporated.
7Place the mold in a larger tray and add very hot water until it reaches halfway up the sides of the mold. This is called a bain marie.
8Carefully place the tray with the mold in the oven and bake for about 50 minutes. Test for doneness by inserting a knife. If it comes out clean, it's done.
9Remove from the oven and allow to cool for about 30 minutes. Then place it in the refrigerator for at least 3 hours.
10To unmold, run a knife along the edges to loosen the flan. Place a serving plate on top and flip quickly.
11The caramel will flow down the sides. Serve chilled.
Chef's Notes
Perfect Caramel
The key to a beautiful caramel is stirring constantly and removing it from heat as soon as it turns amber. If it goes too dark, it will taste bitter.
Water Bath Magic
The bain marie (water bath) ensures gentle, even cooking that creates the silky smooth texture that makes flan so special. Don't skip this step!