It’s no secret I’m a huge fan of anything custard and flan is no exception! My mom taught me how to make flan when I was about 8 years old. I wanted to share the recipe on my website but I feel a little guilty admitting that some of the measurements I’m posting are guesstimates. Why? I’ve been baking this recipe for years using “eye” measurements for the milk. Somehow I have always gotten consistent results- they say that your hands form tactile memory and you can just FEEL when you’ve poured enough 🙂
8 medium eggs (if you are using jumbo eggs cut the number down to 6)
1 cup white sugar for the caramel
1/2 cup sugar
Guesstimate: 3 cups whole milk (yes you can use low fat versions but the fatty version is oh so tasty and creamy)
2 tbsp vanilla extract
For the Caramel:
-Pour the cup of sugar into a pan. I add just enough water to the sugar so that it looks like wet sand. You can opt out of adding the water since sugar will melt on it’s own once it hits the proper melting point. (I’ve been taught to add water and I do it more out of habit than necessity)
– turn on high heat. It will take the sugar a few minutes to start boiling. do not mix with a spoon/spatula, but do shake the pan to stir the contents. It will look like this:
-Keep a close eye on the sugar and remove from heat when it changes to this color. Continue to stir pan to evenly cook sugar and quickly pour the hot caramel into your chosen flan mold. Move the mold in circular motions to evenly distribute the hot caramel. Set aside.
– Turn on oven to 350 degrees
– Beat eggs to a nice froth in a large bowl
– pour milk, sugar, and vanilla extract into a sauce pan. Evenly mix the contents and turn on medium heat. Stir contents until the sugar has melted and then allow the mix without stirring to warm up to a boil. The thicker and frothier your mix, the creamier your flan will be! Once your milk mix starts to boil remove quickly from the heat and pour the contents into the beat eggs.
-whisk the egg/milk mix quickly until evenly mixed and pour the contents into your mold/pan
– Place mold/pan in a water bath in the oven
– Bake for about 45-60 minutes until the top of the flan is toasted. You can insert a skewer to test the firmness, or just shake the pan a little to see how much the contents jiggle (it’s what I do… haha)
-Remove from the oven and hot water bath.
-Allow to cool on the counter to room temperature before placing in the refrigerator.
Tip: the longer you refrigerate it, the firmer and tastier it gets!
To un-mold: slip a metal spatula around the rim of the flan. If the caramel is hard, place it in warm water for a few minutes to soften it. When ready place your serving dish on top of the flan mold/pan (make sure it has a rim to hold in the caramel syrup!). Secure one hand on top of the serving dish and the other hand on the bottom of your flan mold/pan and quickly flip the contents. If you baked it properly, the flan will release in one smooth, creamy piece! Here are some of my previous flan creations- one baked in a bundt pan, the other in regular pyrex: