Description of this Recipe: This recipe delivers a perfectly textured, melt-in-your-mouth classic vanilla flan. It’s a simple yet elegant dessert, showcasing a rich custard base topped with a luscious, homemade caramel. Each bite offers a delightful contrast of textures and flavors, making it an unforgettable treat.
Why You Will Love This Recipe: You’ll adore this flan because it’s surprisingly easy to make with readily available ingredients. The recipe is straightforward, and the results are consistently impressive. The homemade caramel adds a touch of sophistication that elevates this flan beyond store-bought versions. Plus, the creamy custard is incredibly satisfying, offering a comforting and luxurious dessert experience. It’s perfect for special occasions or simply to indulge in a sweet treat.
Introduction
Flan, also known as crème caramel or caramel custard, holds a special place in the dessert hall of fame. Its simplicity belies the complex textures and flavors it offers. The combination of a smooth, creamy custard base and a rich, decadent caramel topping is a classic pairing that has captivated dessert lovers for generations.
This recipe is designed to guide you through each step, ensuring a perfect flan every time. From creating the golden caramel to baking the custard to the ideal consistency, we’ll cover everything you need to know to master this timeless dessert. With a few simple ingredients and some careful attention to detail, you can create a flan that will impress your family and friends.
Ingredients:
- 120g Caster Sugar: The base for the beautiful amber caramel.
- 5 Medium Eggs, at Room Temperature: These provide the custard’s richness and structure. Room temperature eggs emulsify more readily, creating a smoother texture.
- ½-1 tsp Vanilla Extract: Enhances the flavor of the custard. Use a high-quality vanilla extract for the best results.
- 397g Can Condensed Milk: Adds sweetness and creaminess, contributing to the flan’s signature texture.
- 400ml Evaporated Milk: Provides a creamy consistency without adding extra sweetness.
- 150ml Whole Milk: Contributes to the overall creamy texture of the custard.
Preparation:
Step 1: Prepare the Caramel
Begin by preparing the caramel. In a large, heavy-bottomed saucepan (stainless steel or copper is best), combine the 120g of caster sugar with 2 tablespoons of water. Place the saucepan over high heat. Initially, do not stir the mixture. Allow the sugar to dissolve on its own.
As the sugar begins to dissolve, you’ll notice it starting to become clear around the edges of the pan. Once a significant portion of the sugar has dissolved, you can begin to gently swirl the pan occasionally to encourage even dissolving. Avoid stirring with a spoon, as this can cause sugar crystals to form and result in a grainy caramel.
Continue cooking the sugar until it turns into a rich, golden amber color. This process can take approximately 5 minutes, but it’s crucial to monitor the caramel closely to prevent burning. Burnt caramel will have a bitter taste that will ruin the flavor of your flan.
Once the caramel has reached the desired color, immediately remove the saucepan from the heat. Carefully pour the hot caramel into a 20cm flan tin (it should not be a loose-bottomed tin). Tilt the tin back and forth to evenly coat the entire base with the caramel. Work quickly, as the caramel will harden as it cools. Set the prepared tin aside to allow the caramel to cool and harden. This will take approximately 15-20 minutes.
Step 2: Prepare the Custard
While the caramel is cooling, prepare the custard. In a large mixing bowl, crack the 5 medium eggs. Add the ½ to 1 teaspoon of vanilla extract (adjust to your preference). Using a whisk, thoroughly whisk the eggs and vanilla extract together until they are well combined and slightly frothy. This will help create a smooth and even custard.
Next, add the 397g can of condensed milk, 400ml of evaporated milk, and 150ml of whole milk to the bowl. Vigorously whisk all the ingredients together until they are completely combined and smooth. Ensure there are no lumps or clumps in the mixture.
Step 3: Assemble and Bake the Flan
Preheat your oven to 180°C (160°C fan/gas mark 4). Once the caramel has cooled and hardened in the flan tin, carefully pour the prepared custard mixture into the tin, over the caramel layer.
To create a gentle and even baking environment, prepare a water bath (bain-marie). Find a high-sided baking tray that is large enough to accommodate the flan tin. Place the flan tin inside the baking tray. Carefully pour boiling water from a kettle into the baking tray until the water level reaches approximately halfway up the side of the flan tin. This water bath will help to regulate the temperature and prevent the custard from curdling or overcooking.
Cover the flan tin completely with aluminum foil, sealing it tightly around the edges. This will help to prevent the top of the flan from browning too quickly and will also help to retain moisture during baking.
Carefully transfer the baking tray with the flan tin and water bath into the preheated oven. Bake for approximately 50 minutes. The baking time may vary slightly depending on your oven, so it’s important to check the flan for doneness.
Step 4: Cooling and Chilling
After 50 minutes, carefully remove the baking tray from the oven. Gently remove the flan tin from the water bath. Remove the aluminum foil from the flan tin. Place the tin on a work surface and allow the flan to cool at room temperature for approximately 30 minutes.
Once the flan has cooled slightly, cover the tin tightly with plastic wrap or a lid. Transfer the flan to the refrigerator and chill for at least 6 hours, or preferably overnight. Chilling the flan allows the custard to set completely and the flavors to meld together.
Step 5: Unmolding and Serving
When you are ready to serve the flan, run a thin, flexible cutlery knife around the edge of the flan tin to loosen the flan from the sides.
Place a large serving plate (preferably one with a lip to catch the caramel sauce) over the top of the flan tin. Invert the tin quickly and confidently onto the serving plate. The flan should release from the tin, and the caramel sauce will flow over the custard.
Cut the flan into wedges and serve chilled.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes (plus chilling time)
Serving Suggestions:
- Enjoy the flan as is, with its rich caramel sauce.
- Garnish with fresh berries, such as raspberries or strawberries, for a touch of freshness.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- A dusting of cocoa powder or a sprinkle of cinnamon can add a touch of warmth and complexity.
- Pair with a strong cup of coffee or a dessert wine for the perfect ending to a meal.
Tips:
- Caramel Care: Watch the caramel closely as it cooks. It can go from golden to burnt very quickly. If it smells burnt, start over.
- Egg Temperature: Use room temperature eggs for a smoother custard.
- Water Bath: The water bath is crucial for even baking and preventing the custard from curdling. Make sure the water reaches halfway up the sides of the flan tin.
- Chilling Time: Don’t rush the chilling process. The flan needs ample time to set properly.
- Inverting: Inverting the flan can be tricky. Make sure you have a good grip on the plate and the tin.
Prep Time:
- 20 minutes
Cook Time:
- 50 minutes
Total Time:
- 70 minutes (plus 6 hours or overnight chilling)
Nutritional Information: (Approximate, per serving)
- Calories: 350
- Protein: 8g
- Sodium: 150mg
Conclusion
This Classic Vanilla Flan recipe is a testament to the beauty of simple ingredients combined with careful technique. The result is a decadent and satisfying dessert that is sure to impress. Whether you’re making it for a special occasion or simply to treat yourself, this flan is a guaranteed crowd-pleaser. Enjoy the process, savor the flavors, and relish in the satisfaction of creating a truly exceptional dessert.
Questions and Answers:
Q1: Why is it important to use a water bath when baking flan?
A: The water bath (bain-marie) is crucial for baking flan because it helps to regulate the temperature and create a gentle, even baking environment. It prevents the custard from curdling or overcooking, which can result in a rubbery or uneven texture. The water bath also helps to maintain moisture during baking, ensuring that the flan remains smooth and creamy.
Q2: What happens if the caramel burns? Can I still use it?
A: If the caramel burns, it will develop a bitter taste that will ruin the flavor of your flan. Unfortunately, burnt caramel cannot be salvaged. It’s best to start over with fresh sugar and water, paying close attention to the color and aroma of the caramel as it cooks.
Q3: Can I use a different type of milk in this recipe?
A: While whole milk, evaporated milk, and condensed milk are traditionally used in this recipe for their specific textures and sweetness levels, you can experiment with substitutions. However, be aware that the texture and flavor of the flan may be affected. For example, using only whole milk might result in a less creamy flan, while using only condensed milk might make it overly sweet.
Q4: How long can I store the flan in the refrigerator?
A: Once chilled, the flan can be stored in the refrigerator for up to 3-4 days. Ensure that it is covered tightly with plastic wrap or in an airtight container to prevent it from drying out or absorbing odors from the refrigerator.
Q5: What is the best way to know when the flan is done baking?
A: The flan is done baking when the edges are set, but the center still has a slight wobble. You can also gently insert a knife or toothpick into the center of the flan. If it comes out clean or with only a few moist crumbs, the flan is ready. Be careful not to overbake the flan, as this can result in a dry or rubbery texture.
