Flan is a common dish in authentic Mexican restaurants. If you haven’t tried it yet, you may be asking yourself what flan is.
Flan could be compared to custard or even cake. Flan is similar in that it is baked in the form of a cake and then cut into slices. This delicacy can be served cold and has a pudding-like texture. It is not cakey.
What gives flan its texture and feel? Flan is rich in eggs and includes both regular and condensed dairy.
Baking your flan is the best way to learn about this dish. It doesn’t matter if you aren’t a great baker or are new to the kitchen.
This easy flan recipe using milk is nearly foolproof. Once you try it, you will see how simple it is to make a professional-looking dessert.
Preparation Time: 20 Minutes
Cooking Time: 1 Hour 15 Minutes
Total Time: 5 Hours 35 Minutes (includes cooling/setting)
- 3/4 cup granulated Sugar
- 4 large eggs
- 1 14-ounce can of sweetened milk
- 1 1/4 cups whole milk
- 1 tablespoon vanilla extract
Instructions for preparation
- Preheat the oven to 350°F
- Keep a round flan or round baking sheet (7-inches) on hand at your desk. The next step is easy.
- Stir the sugar into a skillet over medium heat. You will see the sugar turn golden, then melt completely. Avoid burning. Remove the skillet from the heat as soon as the syrup has formed.
- Transfer the syrup to the baking or flan pan and coat the bottom. If the sugar begins to harden and becomes difficult to work, you can heat the flan or baking pan on low heat until it becomes liquid again. Make sure you use oven mitts to accomplish this. Once you have coated the pan with the sugar, place it on one side. Let the sugar cool down and firm up.
- Mix the condensed milk and whole milk in a large bowl. Add the eggs. You don’t want to make a foamy texture.
- The egg and milk mixture will be the custard. Cover the pan with the aluminum foil or the original lid if you don’t have one.
- Place the pan in a larger baking tray. Add water to the baking dish until it reaches the halfway point. This is called a water bath. You should not add too much water to the flan.
- Transfer the baking dish and pan to the oven as steadily as possible. Bake for one hour and fifteen minutes.
- Remove the baking dish from the oven. Use your oven mitts to lift the pan out of the water. Next, remove the foil from the pan and carefully remove the lid. Flan will continue cooking as long as it’s hot. Don’t worry about the texture.
- To prevent bacteria growth, let the flan cool completely. Cover the flan once it has reached room temperature and allow it to cool down again. Then, refrigerate the flan for at least 4 hours. If you prefer, you can freeze the flan for up to 24 hours.
- It’s time for the flan to be inverted after it has been removed from the fridge. To loosen the flan, remove the foil or lid. Place a slightly larger plate on top of your pan. Keep the plate and pan together and flip. The flan should come out clean with the syrup pooling on the top. Cut the flan into slices and serve.
Where can I find flan?
- This dessert has become a Mexican favorite. It can be served as a treat to yourself or as a special treat for guests at parties. This dish is believed to have originated in Spain and spread throughout the globe during Spanish colonial rule.
How long does flan last?
- Flan can be kept in the fridge for up to three days. However, it won’t last as long because your guests will eat this dessert in one sitting. Cover leftovers with plastic wrap if you need to refrigerate them.
How do you make caramel flan?
- Many people look for caramel flan recipes. But the best one is the one listed above. Caramel flan is redundant as caramelized sugar is used to top this dessert. All flan is caramel flan.