Description
Flan Recipe – fancy yet simple to make dessert with a dense yet sturdy creamy sweet custard topped with a made from scratch caramel sauce. Caramelly, sweet, custardy indulgence that melts in your mouth. An incredible make-ahead dessert for all occasions!
Ingredients
Scale
- ¼ cup or 2 fl oz water
- ¾ cup or 150 g sugar
- 3 large eggs, plus 4 egg yolks
- 1 can or 14 oz sweetened condensed milk
- 1 can or 12 oz evaporated milk
- ½ cup or 4 fl oz whole milk (, (half-and-half or 2% milk may be substituted but do not use skim milk))
- 1 tbsp bourbon ( (see note) )
- 1 tbsp vanilla extract
- ½ tsp or 3 g salt
Instructions
- Adjust a rack to the middle position and preheat the oven to 300°F (149°C).
- Mix together sugar and water in a small heavy saucepan. Stir sugar continuously until sugar is completely dissolved, bring to a boil, reduce to low heat and cook without stirring until the mixture starts to brown up.
- Swirl the pan without stirring and continue cooking on low heat until it turns golden brown – it should look like honey.
- Remove from the heat and swirl again about 15 to 20 seconds, it will continue to brown.
- Quickly pour into an ungreased loaf pan tilting to evenly coat the bottom; let it stand for about 10 minutes (If caramel firms up, no worries. It will loosen up as it bakes.)
- Set the loaf pan aside.
- Whisk eggs and yolks in a large bowl until combined. Followed by condensed, evaporated and whole milk, rum, vanilla extract, and salt.
- Continue whisking until well incorporated. Pour mixture through a sieve into a large bowl to remove any bits of egg.
- Next, pour the sieved egg mixture into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
- Place the loaf pan in the center of a larger dish – 9×13-inch baking or roasting pan.
- Pour boiling water into larger pan to a depth of about 1 inch. Bake at 350°F for about 60-70 minutes or until center is just set (mixture will still jiggle, but not much, it will continue cooking. Let it sit in a water bath for about an hour, cool enough to handle.
- Remove and let it cool at room temperature. Once flan has cooled down, wrap in saran or plastic wrap (this prevents the flan from absorbing any flavors from the fridge).
- Place in the refrigerator until flan firms up – about 2 hours or up to 4 days.
- Tip: An easy way to unmold flan is to carefully slide a sharp knife around the edges of the pan to loosen up the sides of the pan. Then invert the flan onto a rimmed platter, let it sit for about a minute or two if flan doesnt come off easily. There might be some remainder of sauce stock to the bottom of the pan. Scrape with a spatula and cut flan into slices. Serve with sauce.