A creamy, silky-smooth custard dessert with a rich caramel topping, perfect for a sophisticated yet simple treat. This classic flan is infused with vanilla and a hint of almond, offering a delightful balance of sweetness.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
6 hrsChef Tips
- Caramel Caution: The caramel is extremely hot and can burn quickly. Use a light-colored saucepan to monitor color changes and remove from heat as soon as it reaches a medium amber shade.
- Smooth Custard: Straining the custard mixture is key to achieving a velvety texture. Don’t skip this step.
- Water Bath: Ensure the water is hot (not boiling) to promote even baking. Check the water level halfway through baking and add more if needed.
- Chilling Time: Overnight chilling enhances flavor and makes unmolding easier.
Optional Variations
- Coffee Flan: Add 1 teaspoon instant espresso powder to the custard mixture for a subtle coffee flavor.
- Coconut Flan: Replace evaporated milk with coconut milk for a tropical twist.
- Orange Zest: Add 1 teaspoon orange zest to the custard for a citrusy note.
Equipment
- Six 6-ounce custard cups or ramekins
- Small saucepan
- Medium mixing bowl
- Fine mesh sieve
- Large baking dish (for water bath)
- Whisk
Ingredients
Directions
- Preheat Oven: Preheat oven to 300℉ (150℃). Place a rack in the center.
- Make Caramel: In a small saucepan, combine 3 tablespoons granulated sugar and 1 tablespoon water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a medium amber color (about 3–4 minutes). Watch closely to avoid burning.
- Coat Custard Cups: Quickly pour the caramel into six 6-ounce custard cups, tilting to coat the bottoms. Set aside to harden (caramel may not cover perfectly, which is fine).
- Prepare Custard: In a medium bowl, whisk the eggs until smooth. Add dark brown sugar, vanilla extract, and almond extract, whisking until fully combined. Gradually whisk in evaporated milk and whole milk until smooth.
- Strain Mixture: Pour the custard mixture through a fine mesh sieve to remove air bubbles or egg solids, ensuring a smooth texture.
- Fill Cups: Divide the custard evenly among the caramel-coated cups.
- Water Bath: Place the cups in a large baking dish . Pour hot water into the dish until it reaches halfway up the sides of the cups.
- Bake: Bake for 55–65 minutes, or until the flans are set but slightly jiggly in the center. A knife inserted should come out clean.
- Cool: Remove the cups from the water bath and let cool to room temperature (about 1 hour). Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve: Run a thin knife around the edge of each flan. Invert onto a plate to release, letting the caramel sauce pool around the flan. Serve cold.
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