Prep 25 mins
Cook 45 mins
My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.
- 1 1⁄2 cups sugar
- 1⁄4 cup water
- 3 cups milk
- 3 large egg yolks
- 4 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325°F.
- Prepare an ice bath and set aside.
- Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
- Bring a large pot of water to boil; keep hot until ready to use.
- Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
- Swirl pan occasionally, DO NOT STIR.
- Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
- Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
- Dry bottom of pan.
- Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
- In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
- In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
- Slowly add hot milk whisking constantly.
- Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
- Stir in Vanilla, and pour custard into ramekins or cake pan.
- Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
- Bake until center is set when gently touched with finger, 30 to 35 minutes.
- Remove from oven transfer to a wire rack to cool completely.
- Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
- To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
This turned out incredible!! I'm Puerto Rican and this reminded me very much of the flan my grandmother used to make. I did substitute 1 cup of heavy whipping cream for one of the cups of milk. Also, to avoid having the caramel sauce (sugar dissolved in water) from hardening too quickly, add a drop of lemon juice while heating to help slow crystallization. Thanks Barb!
This was soooo good! Turned out better than some of the pics posted! I baked it in a pyrex pie plate w/ the dish towel. It took almost an hour to cook. I was kind of worried bc of how hard the caramel was, but it turned out perfect!
We call flan cream caramel, that said....this was the best cream caramel I have ever made or eaten. Belive me I have made and eaten more then my fair share so I am a some what expert. I made two little changes Instead of 3 cups of milk I only used 2 and replaced the last cup with with cup of whipping cream , the other thing was I broke up a rolled cinnamon stick into the milk mixture. It sat in a closed pot for 2 days in the fridge, only because I just could not find the time to complete it, but it realy flavoured the milk beautifuly. The end result was very creamy and with a hint of cinnamon. I would be using this recipe often and passing it out. Thank you sharing :)