Ingredients
Equipment
Method
- In a small saucepan, pour 100 g of sugar and a few drops of water, then heat over medium heat without stirring until it turns golden amber, about 5-7 minutes.
- Immediately pour the caramel into the flan mold and tilt to coat the bottom evenly.
- In a large bowl, whisk the eggs and 200 g of sugar until smooth and slightly pale, then slowly pour in warm milk while stirring gently.
- Add vanilla and mix until combined, avoiding overbeating. Optionally strain through a fine sieve.
- Allow the caramel to set for 2 minutes, then pour the custard over it gently, filling the mold only ¾ full.
- Place the mold in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the mold.
- Bake at 180°C (350°F) for 45-60 minutes until the edges are set but the center jiggles slightly.
- Let the flan cool at room temperature, then refrigerate for at least 2 hours or overnight.
- To unmold, run a knife around the edge, place a serving plate on top, and flip over.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 120mgSodium: 90mgPotassium: 200mgSugar: 30gVitamin A: 300IUCalcium: 150mgIron: 0.5mg
Notes
For a tropical twist, substitute half the milk with coconut milk. To experiment, try adding 1 tablespoon of instant espresso or dark chocolate to the mixture. Remember to use room-temperature eggs for a smoother blend, and don’t skip the water bath to ensure creaminess. Flan improves in flavor after chilling overnight, making it a great make-ahead dessert. Store it in the mold for optimal freshness.
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