WHY I LOVE THIS RECIPE: I love the richness of the flan with the caramel syrup that forms. I also like that I can make it ahead of when I want to serve it. I have never had it fail.
Perfect Latin Flan
Servings: 8 servings
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Ingredients
- ⅔ cuo sugar
- ¼ cup water
- 2 Tbsp warm water
- 2 large egg
- 5 egg yolks
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- ½ cup whole or 2% milk
- 1½ tsp vanilla extract
- ½ tsp sea salt
- 8 cups hot water to line baking pan
Instructions
- Stir together sugar and 1/4 cup water in a medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 – 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 – 2minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 – 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15 – 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 8 1/2 x 4 1/2-inch loaf pan; do not scrape out sauce pan. Set loaf pan aside.
- Adjust oven rack to middle position and heat oven to 300 degrees F. Line bottom of 13x 9-inch baking pan with a dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts (8 cups) of water to boil.
- Whisk eggs and yolks in a large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. Strain mixture through fine-mesh strainer into prepared loaf pan.
- Cover loaf pan tightly with aluminum foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees F, 1 hour 15 min to 1 hour 30 minutes. Remove foil and leave custard in water bath until loaf pan has cooled completely (for approximately 90 minutes). Remove loaf pan from water bath, wrap tightly with plastic wrap, and chillovernight or up to 4 days.
- To unmold, slide a knife around the edges of the pan. Invert a serving platter on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using rubber spatula, scraper caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
Notes
This flan keeps for days in the refrigerator. Make it a day ahead of time so it will be cold and firm. It slices beautifully.
To see prep photos for Perfect Latin Flan
Recipe originally from (paywall) America’sTest Kitchen
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