This classic dessert is always a favorite in my house. In my recipe, I give you all the tricks and tips to achieve the perfect caramel and custard. Smooth and silky perfect for any celebration. No more flans that won’t come out of the pan or broken side/edges or burnt caramel, this recipe is perfect! Also, check out my stories on Instagram so you can see the step by step of this flan.
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Yield one 8 or 9 inch round pan or you can use a loaf pan too. I have used both and I prefer to use the loaf pan because it’s easier to cut and serve.
For the Caramel
1 cup white granulated sugar
1/2 cup cold water
For the Flan
1 can sweetened condensed milk
1 can evaporated milk
5 large eggs at room temperature
1 1/2 teaspoon vanilla extract
For the caramel
1.- In a saucepan mix water and sugar over low heat. When the sugar is all dissolved (no sugar granules left) , turn up the heat to medium-high and let the mix of sugar/water turn into the caramel, this will take about 15-20 minutes, do not mix , just keep an eye that it doesn’t burn because it will taste bitter.
2.- After a couple of minutes it will start to boil, bubbling a lot, please do not touch or stir. Just let cook and you will see that little by little the color of the mixture will start to change, to a light caramel color and then to a medium dark caramel color. Turn off the heat. Protect your hands with an oven mitt or a kitchen towel and pour into a ( 8 inch) baking pan or loaf pan, covering all the inner surface with the caramel. Be very careful with your fingers, and don’t even dream of tasting it with your tongue. Hot caramel is dangerous. Let it cool, it will get hard.
For the custard/filling
1.- Preheat the oven at 350° F.
2.- In a blender, mix eggs, milks and vanilla extract. After is all mixed, use a sieve to catch any egg part that did not get mixed and then pour into the baking pan.
3.- Place the baking pan inside a larger pan with about 2 fingers high of hot boiling water.
4.- Bake for 1 hour approx. Let it cool completely. After 45 minutes of baking, check if the top part is too dark. If it’s dark, cover it with foil but be sure it doesn’t touch the flan.
Tip: You know it’s ready when it looks like a gelatin and when you move it softly there are not liquid parts. Don’t overbake it or you’ll loose the creamy texture. Also, always keep hot water in the bigger pan, if the water evaporates, add more.
5.- Let it cool completely and then place it in the fridge overnight.
6.- Next morning, run a knife around the border and turn the flan over a bigger plate. If that doesn’t help, place the pan over some hot boiling water for a couple of minutes, then try to turn the flan over again. Have patience, sometimes, it takes a little bit of time. Using a spoon, scoop all the caramel left in the bottom of the pan and pour it on the top of your flan.
7.- Keep refrigerated.