Flan I

Flan I
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    174

Indulge in this classic Flan, a velvety smooth custard dessert with a rich caramel topping. Inspired by traditional Mexican recipes, this version offers a delightful balance of sweetness and delicate texture. For an even richer experience, try the cream cheese variation!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    65 g
  • Cholesterol
    202 mg
  • Protein
    10 g
  • Saturated Fat
    4 g
  • Sodium
    211 mg
  • Sugar
    65 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 300 degrees F (150 degrees C). Prepare a 9-inch round cake pan. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a blender or food processor, combine eggs, sweetened condensed milk, and vanilla extract. Blend until completely smooth and creamy. (3 minutes)

Image Step 03
03 Step

Recipe View 9 mins In a medium saucepan over medium heat, cook sugar, stirring constantly. The sugar will first granulate, then melt and liquefy. Continue cooking until it turns a light amber color. Watch carefully to prevent burning! (8-10 minutes)

Image Step 04
04 Step

Recipe View 2 mins Immediately pour the caramelized sugar into the prepared cake pan, swirling to coat the bottom evenly. Then, gently pour the egg mixture over the caramel. (2 minutes)

Image Step 05
05 Step

Recipe View 5 mins Line a roasting pan with a damp kitchen towel. Place the cake pan inside the roasting pan. Carefully place the roasting pan on an oven rack. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath. (5 minutes)

Image Step 06
06 Step

Recipe View 1 hrs 10 mins Bake in the preheated oven for 70 minutes, or until a knife inserted into the center comes out clean. The flan should be set but still have a slight jiggle. (70 minutes)

Image Step 07
07 Step

Recipe View 1 hrs Carefully remove the roasting pan from the oven. Remove the cake pan from the water bath and let the flan cool completely at room temperature, about 1 hour. (60 minutes)

Image Step 08
08 Step

Recipe View 5 mins Once cooled, run a thin knife along the edge of the pan to loosen the flan. Place a serving plate on top of the cake pan and invert the flan onto the plate. The caramel will drizzle over the flan. Serve chilled. (5 minutes)

For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs.
Make sure not to burn the sugar when caramelizing, burnt sugar will make the flan taste bitter
Using a water bath is crucial for gentle and even cooking, preventing the flan from cracking and ensuring a silky smooth texture.
Allow the flan to cool completely before inverting. This will help it to set properly and prevent it from falling apart.

Ferne Weissnat

Written by

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RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 58 Ratings)
Total Reviews: (4)
  • Ramon Hane

    My family loved this recipe! It's definitely a new favorite in our house.

  • Pamela Gutmann

    The instructions were so easy to follow, even for a novice baker like me. My flan turned out perfectly!

  • Winona Herman

    This flan is absolutely divine! The caramel is perfectly rich, and the custard is so creamy and smooth.

  • Noemie Bernier

    I tried the cream cheese variation, and it was incredible! It added such a lovely depth of flavor and richness.

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