Community Pick
Flan
photo by MalaysianChef
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 1⁄2 cups sugar
- 1⁄4 cup water
- 3 cups milk
- 3 large egg yolks
- 4 large eggs
- 1 teaspoon pure vanilla extract
directions
- 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.
- Serve.
Reviews
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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!
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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 :)
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Oh Wow! So good! So so good! This is a definate keeper. I didn't read the other reviews first and used 1/2 skim milk and 1/2 2%. It took about 65 minutes to cook but other then that everything went fine! I was a bit worried for a minute when I came back and saw that everyone else used cream. I might try that at some point but this was fabulous with my low fat milk. I let it chill over night, and it popped right out of the pan this morning with lots and lots of caramel sauce! Wonderful. Just follow the directions and you can't go wrong! The caramel cooled off a bit before I got it all out of the pan and formed quite a spider web. I'm sure candy makers are used to this but I thought it was just awesome lol The 8" pan was full to the seem and ended up spilled over when I tried to move it. Next time I'll use ramekins or a 9". Thanks soooo much Barb!!
see 25 more reviews
Tweaks
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I have never made flan before, but what I made is delicious!!! Tweaks- To make a smaller flan, I cut all the ingredients a half. BUT... 1- Since I’m lazy, and it sounded like people were having some trouble with the caramel I didn’t make it. I used caramel syrup, and froze it in my baking dish. 2- used brown sugar rather than white sugar. 3- used 2 whole eggs since I’m too lazy to separate. 4- added cinnamon... a couple of shakes.. lol It took longer to cook... I don’t know how this compares flavor wise to the original recipe since I’ve never made slime before, but is very good! Please try! And let me know what you think!
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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!
-
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 :)
RECIPE SUBMITTED BY
Barb G.
Sonora, California