Flan Recipe

I’ve gotta say, making this flan is like a total adventure for me — one minute I’m melting sugar into a rich caramel (and yeah, it’s a bit nerve-wracking), and the next I’m mixing eggs, condensed milk, evaporated milk, vanilla, and a pinch of salt into what ends up being this super smooth, sweet treat that makes all the kitchen chaos completely worth it.

I love how this flan recipe brings together rich condensed milk, evaporated milk, eggs, and a touch of vanilla with salt. I think the sugar melted in water creates a tasty caramel, and the mix gives you a dessert with good protein and calcium benefits.

Ingredients

• Granulated sugar provides a quick carbohydrate burst, making the caramel sweet and inviting.
• Eggs give protein and help create that rich, smooth texture in the flan.
• Sweetened condensed milk adds extra creamy sweetness while boosting the overall flavor.
• Evaporated milk brings a velvety body and a hint of protein to the custard.
• Vanilla extract gives a natural sweet aroma that makes the flan very appealing.
• A pinch of salt lifts and enhances flavors to balance all the sweetness.

Ingredient Quantities

• 1 cup granulated sugar (for the caramel)
• 2 tablespoons water to help melt the sugar
• 4 large eggs
• 2 extra egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and make sure you have a deep baking dish ready for a water bath later.

2. In a small saucepan, mix 1 cup of granulated sugar with 2 tablespoons of water. Heat it over medium heat until the sugar melts and turns a deep amber color. Be careful not to burn it.

3. Immediately pour the hot caramel into a round 9-inch baking dish, tilting it to cover the bottom evenly. Set aside.

4. In a large bowl, whisk together 4 whole eggs and 2 extra egg yolks until well combined.

5. Add the 14 oz can of sweetened condensed milk and the 12 oz can of evaporated milk into the eggs. Mix gently so it stays smooth.

6. Stir in 1 tablespoon of vanilla extract and a pinch of salt, making sure everything is well blended.

7. Slowly pour the egg and milk mixture over the set caramel, trying not to disturb the caramel too much.

8. Place the filled baking dish into a larger pan. Fill the outer pan with hot water until it comes about halfway up the sides of the baking dish.

9. Bake for 50 to 60 minutes or until the flan is set and a toothpick inserted in the center comes out clean. Let it cool completely, then refrigerate for at least 4 hours before inverting onto a serving plate. Enjoy!

Equipment Needed

1. Preheated Oven
2. Deep baking dish (for the water bath)
3. Small saucepan (to melt the sugar for the caramel)
4. 9-inch round baking dish (where you’ll set the caramel)
5. Large mixing bowl (for beating eggs and mixing the milk)
6. Whisk (to get the eggs fully combined)
7. Mixing spoon (to gently stir in the evaporated milk and sweetened condensed milk)
8. Larger pan (to hold your filled baking dish in a water bath)
9. Toothpick (to check if the flan is done)
10. Serving plate (to invert the flan onto after it cools)

FAQ

• Q: How exactly do I make the caramel for the flan?
  A: You melt one cup of sugar with two tablespoons of water in a heavy pot on a medium heat, stir just until its melted and gets that light amber color. Dont rush it or it’ll burn.
• Q: Why does the recipe call for extra egg yolks along with whole eggs?
  A: The extra yolks give the flan a richer and creamier texture. The whole eggs help it set, so both work together to make a smooth custard.
• Q: Is it important to use both condensed and evaporated milk?
  A: Yep, both are needed. The sweetened condensed milk adds sweetness and creaminess while the evaporated milk lightens it up a bit so the flan isnt overly thick.
• Q: Do I need to use a water bath when baking this flan?
  A: Yes, a water bath is best. It helps the custard cook evenly and prevents it from cracking, so make sure the baking dish has enough water around it.
• Q: Can I make the flan a day ahead of time?
  A: For sure, making it in advance actually helps it set perfectly and the flavours get a chance to meld. Just keep it refrigerated until you’re ready to serve.

Flan Recipe Substitutions and Variations

• You can swap out the granulated sugar for brown sugar if you want a richer flavor, just be careful cause the caramel might turn out a little different.
• If you don’t have sweetened condensed milk, mix 1 can of evaporated milk with about 1/3 cup of sugar; stir it up until the sugar dissolves completely.
• You can use full-fat coconut milk in place of the evaporated milk for a dairy free option, but keep in mind it might add a slight coconut flavor.
• For the extra egg yolks, if you’re cutting back on cholesterol, you could try using an additional whole egg instead; it might not be exactly the same but it works pretty well.
• If you’re out of vanilla extract, a few drops of maple extract can be a neat swap, though it might change the flavor just a bit.

Pro Tips

1. When you’re melting that sugar, keep a close eye on it cause its real easy to go from perfect amber to burnt in a second. If you can, stir it really slowly and even use a thermometer if you have one to check it hits around 350°F.

2. Make sure your eggs and milks are at room temperature before you mix them together. This helps them blend smoother, so you end up with a flan that doesnt have any weird lumps.

3. When you combine your egg mixture with the caramel, do it really slowly and gently. If you pour it too fast then the caramel might mix in weirdly and ruin the look and taste of your flan.

4. Dont rush the cooling process. Even if it seems ready when you pull it from the oven, letting it chill in the fridge for at least 4 hours lets all the flavors set in, making it way tastier.