Flan Recipe

Ingredients

• 0.75 cup Granulated sugar (For the caramel)
• 0.25 cup Water (For the caramel)
• 14 oz Sweetened condensed milk (1 can; preferably La Lechera brand)
• 12 oz Evaporated milk (1 can; preferably Carnation brand)
• 1.75 cup Heavy whipping cream
• 1.5 tbsp Vanilla extract
• 5 Large eggs (Room temperature)
• 0.25 tsp Fine sea salt
• Berries (Optional garnish; use strawberries, raspberries, or blueberries)

Steps

1. 1

   Preheat the oven to 350°F (175°C) with a rack positioned in the middle. Bring a kettle of water to a boil for the water bath. Have a 9-inch by 2-inch round, nonstick cake pan ready; it will need to be filled as soon as the caramel is prepared.

2. 2

   Make the caramel. In a medium heavy saucepan, combine the granulated sugar and water. Stir just until the sugar is dissolved.

3. 3

   Bring the sugar mixture to a boil over medium-high heat and cook without stirring for about 3–5 minutes. When it begins to turn golden, swirl the pan frequently rather than stirring, and continue for about 1–2 minutes, until the caramel is the color of cinnamon. Remove the saucepan from the heat and continue swirling constantly for about 30 seconds as the caramel turns amber. Watch it closely because caramel can burn quickly.

4. 4

   Immediately pour the hot caramel into the round cake pan. Quickly tilt the pan in all directions to coat the entire bottom before the caramel sets. Use caution: both the caramel and the bottom of the pan will be extremely hot. Set the pan aside.

5. 5

   Make the custard. Add the sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt to a blender.

6. 6

   Blend on low speed for 1 minute. Keeping the speed low helps prevent excess foam and bubbles from forming.

7. 7

   Strain the custard through a fine-mesh sieve, optionally lined with cheesecloth, to remove lumps and break up foam. Pour the strained custard gently into the cake pan over the caramel layer.

8. 8

   Cover the cake pan with aluminum foil, ensuring the foil does not touch the surface of the custard.

9. 9

   Set the covered cake pan inside a large roasting pan, then place the roasting pan in the oven. Pour the hot water from the kettle into the roasting pan until it reaches at least halfway up the sides of the cake pan. Keep the water below the rim of the cake pan and make sure none enters the custard pan.

10. 10

    Bake at 350°F (175°C) for 70–80 minutes. The flan is done when jostling the pan produces a firm jiggle in the center rather than a liquid, wobbly movement. If it still looks too loose, bake for about 10 minutes longer.

11. 11

    Remove the roasting pan from the oven. Carefully remove the cake pan from the water bath, uncover it, and transfer it to a wire rack. Cool to room temperature.

12. 12

    Cover the cooled flan with plastic wrap and refrigerate for at least 6 hours, or overnight, so the custard fully sets.

13. 13

    To serve, run a thin knife around the edge of the pan, cleaning the knife periodically. Place a rimmed serving platter over the cake pan, hold the platter and pan securely with both hands, and invert the flan onto the platter. If it does not release easily, tap the pan gently until the custard dislodges, then lift the pan away carefully.

14. 14

    Garnish with berries, if desired. Slice and serve, spooning the extra caramel sauce over each portion.

Notes

The caramel is dangerously hot; never taste it or touch it with your fingers. Refrigerate leftovers covered with plastic wrap for up to 4 days. Freezing is not recommended because thawing can change the flan's texture. The recipe's listed cook time includes the water-bath baking period; the custard requires at least 6 additional hours of chilling to set.

Nutrition per serving

• dessert
• custard
• Latin American
• Spanish-inspired
• baked
• water bath
• make-ahead
• gluten-free