Flan is one of my favorite desserts of all time, but it can be an intimidating dish. My recipe isn't as difficult as it seems though! I'll share my tips and tricks, below.
- 3 whole eggs
- 2 egg yolks
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 1/2 tsp vanilla extract (Tip: if you can get your hands on the good stuff from Mexico, do it!)
- 1 cup granulated sugar
- 1 Tbsp melted butter
- Oven, preheated to 325
- Nonstick pan
- 6 ramekins
- Baking dish, large enough to hold 6 ramekins
- Preheat oven to 325 degrees F
- Combine eggs, egg yolks, vanilla, evaporated milk, and sweetened condensed milk with a whisk until smooth.
- Strain egg mixture through fine sieve to remove bubbles and clumps.
- In a nonstick pan, add sugar and cook over medium heat until you have a smooth caramel sauce. Tip: don’t touch it! Just let it melt. You can add a Tbsp or two of water to help thin it out, as needed.
- Brush 6 ramekins with melted butter.
- Place about 1 1/2 Tbps caramel sauce in the bottom of each ramekin. Ensure the bottom is covered completely.
- Fill each ramekin with about 1 cup egg mixture, leaving a little space at the top.
- Place ramekins in a hot water bath (water already boiling), cover with foil, and bake for 40-60 minutes or until a knife inserted in the middle of the custard comes out clean Tip: place the baking dish with the ramekins in the oven before adding the hot water.
- Allow to cool at room temperature in the water bath for 10-15 minutes then move ramekins to the refrigerator for at least 4 hours or overnight, covered
- If you are feeling very fancy, top each flan with fresh berries and/or a fresh mint leaf.