Flan
is a classic and creamy dessert that has variations in many cuisines around the world, including Spanish, Mexican, and Latin American cuisine. It's known for its smooth, velvety custard topped with a caramelized sugar sauce. The name "flan" comes from the Old French word "flaon," which means a flat cake. This delightful dessert has a sweet, caramel flavor that perfectly complements the rich, silky custard.
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Ingredients:
For the Caramel Sauce:
- - 1 cup granulated sugar
- - 1/4 cup water
For the Flan Custard:
- - 4 large eggs
- - 1 can (14 ounces) sweetened condensed milk
- - 1 can (12 ounces) evaporated milk
- - 1 teaspoon vanilla extract
Instructions:
Making the Caramel Sauce:
1. In a saucepan, combine the granulated sugar and water over medium-high heat. Stir gently until the sugar dissolves.
2. Allow the sugar mixture to come to a boil, then reduce the heat to medium-low. Simmer without stirring, swirling the pan occasionally to ensure even caramelization. Cook until the syrup turns a deep amber color, which may take about 10-15 minutes. Be cautious, as caramel can quickly turn from amber to burnt.
3. Once the desired color is achieved, immediately pour the hot caramel into the bottom of a 9-inch round or square baking dish or individual ramekins. Tilt the dish to spread the caramel evenly over the bottom. Allow it to cool and harden.
Preparing the Flan Custard:
4. Preheat your oven to 350°F (175°C).
5. In a mixing bowl, beat the eggs until well combined.
6. Add the sweetened condensed milk, evaporated milk, and vanilla extract to the beaten eggs. Mix until smooth.
7. Strain the custard mixture through a fine-mesh sieve into another bowl or pitcher. This step helps remove any egg solids and ensures a silky-smooth custard.
Assembling and Baking:
8. Pour the strained custard mixture gently over the caramel layer in the baking dish or ramekins.
9. Place the baking dish or ramekins in a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the flan dish(es). This creates a water bath that helps the custard cook gently and evenly.
10. Carefully transfer the roasting pan to the preheated oven.
11. Bake for approximately 45-55 minutes or until the flan is set but still slightly jiggles in the center when shaken. The cooking time may vary depending on your oven and the size of your dish(es).
Cooling and Serving:
12. Remove the flan from the water bath and let it cool to room temperature.
13. Once cooled, cover and refrigerate the flan for at least 2 hours or overnight to chill and set.
14. To serve, run a knife around the edge of the flan to loosen it from the dish. Invert a serving plate over the dish and quickly flip it over to release the flan. The caramel sauce will flow over the top, creating a beautiful presentation.
15. Slice and serve the Flan cold, with the caramel sauce drizzled over each serving.
Flan is a wonderfully creamy and indulgent dessert with a delightful contrast between the silky custard and the sweet caramel sauce. It's a classic dessert that's sure to impress your guests and satisfy your sweet tooth.
