Flan – Simple 5 Ingredient Dessert

Flan has different names together with crème caramel or just custard. This flan recipe is a model of Spanish flan or crème caramel—a easy caramel topped baked custard. This basic dessert solely has 5 components and it’s tremendous easy to make. I posted this initially years and years in the past and have up to date it to make it much more easy and straight-forward.

Flan will all the time remind me of my late grandmother, Corina. She was from Venezuela. My grandmother was not keen about cooking, however she did have a couple of dishes she made us grandchildren on occasion. Flan was one in every of them. I’ve all the time had a candy tooth so my recollections of her flan have a whole lot of endurance. 🙂

Elements

• Granulated white sugar
• Eggs
• Sweetened condensed milk
• Evaporated milk
• Vanilla bean

The right way to make Flan

In a small pot warmth the sugar over medium warmth till dissolves and turns a light-weight brown coloration. It ought to start to odor like caramel. Take away from warmth and pour the liquid into the ramekins, distributing it equally.

In a big mixing bowl stir collectively the egg yolks, sweetened condensed milk, evaporated milk and seeds from the vanilla bean. Stir till the components are nicely mixed. Pour into the ramekins.

Bake at 350°F in a water tub for 45 minutes. They may nonetheless have a slight jiggle even after baking. Enable to totally cool after which refrigerate for no less than an hour. I prefer to make flan the day earlier than I plan to serve it so it might probably refrigerate in a single day.

Run a skinny knife across the fringe of the flan, between the custard and the ramekin dish. Then place a small plate over the ramekin and flip over. The flan ought to simply take away from the ramekin, if not give it a couple of mild faucets to loosen the underside. A few of the caramel will pour out the edges, that is regular and provides to the presentation.

Ideas and Notes

• Evaporated milk will be substituted for entire milk on this recipe.
• I take advantage of 6 egg yolks as a result of I really like the richness and coloration it brings to this recipe. That being stated you could possibly use 3 eggs (whites + yolks) as an alternative. However for those who do use all yolks save the white to make meringue, egg white bites or omelettes.
• Vanilla bean will be substituted for 1 teaspoon vanilla extract. However I actually love utilizing vanilla bean on this recipe because it provides that stunning speckled look to the flan in addition to a lot taste. Spanish flan is a quite simple, fabricated from only a few components, so utilizing top quality vanilla bean elevates it.
• Ideas for baking with a water tub. I’ll place the ramekins in a casserole or roasting pan, no matter I plan to bake them in. Then fill with the caramel and custard batter. I warmth water in my gooseneck kettle (to 200°F or round this) after which as soon as I place the baking pan within the oven I fastidiously fill it with the recent water. Eradicating the pan from the oven as soon as baking is finished is the toughest half—simply watch out to not spill the recent water.
• As a substitute of 6 ramekins you could possibly bake this in a single, 9-inch glass pie pan for one massive flan as an alternative of particular person ones. Improve the baking time by 5-8 minutes.

Extra Latin American and Tex-Mex Recipes

Flan will be served all on it’s personal, no styling mandatory. However within the above pictures you’ll be able to see I saved the used vanilla bean and styled a couple of of the flan with that. An alternative choice that I feel is tremendous enjoyable is creating crunchy sugar tops to position on prime of the flan earlier than serving. The crunchy sugar is a enjoyable juxtaposition to the silky easy custard—very similar to crème brûlée.

Sugar Prime Elements

• Granulated white sugar
• Mild corn syrup
• Water

The right way to make Spun Sugar

First put together your work floor. Place a couple of small bowls down on a reducing board. Flippantly oil them. Additionally ensure your work floor is roofed with plastic wrap or wax paper in case a few of your sugar will get off the reducing board.

In a small pot, stir collectively the sugar, corn syrup and water over medium warmth till the sugar dissolves. Flip the warmth up and use a sweet thermometer to test the sugar’s temperature. As soon as it reaches 300°F, take away from the range prime. Enable the combination to chill to round 280°F.

Dip a fork within the combination. Pull the sugar up over the oiled bowls and wave it round, like a wand. This may stretch the sugar and provides it time to chill some because it drops towards the bowls. I prefer to put on an oven mit whereas I do that. All the time watch out once you work with actually sizzling sugar. As soon as that cools, frivolously oil your clear palms and gently work the spun sugar off the bowls. Flippantly press to type small nests; place over the tops of your inverted flans.