What is flan?
Flan is an oven-baked caramel custard desert that is very popular in Puerto Rico, Spain and Mexico among many other Latin countries. It is made with a top layer of custard paired with the sweetness of a light caramel sauce, which is put in the bottom of the pan underneath it. Both are baked together. When chilled and then inverted to un-mold, the sauce pours over the custard and is served as is. The typical flavoring is simply vanilla, but there are numerous variations. Flan may be prepared in a soufflè dish or in individual ramekins or flan dishes.
Ingredients for 6-8 servings
- ½ cup sugar
- 2 tablespoons water
- 6 egg yolks
- 1 large whole egg
- 1 tablespoon aged rum (optional)
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 teaspoon lemon juice
- ½ cup sugar
- ½ cup (4 ounces) heavy cream
- ½ cup (4 ounces) whole milk
- 1½ cups (12 ounces) evaporated milk
- 8” round metal or glass baking pan
- Preheat oven at 350° F
- For caramel: Place sugar and water in a heavy pan. Mix and cook at medium heat until sugar is dissolved and acquires a light amber color. Cover the bottom of the custard pan with caramel and set aside.
- Mix the first seven ingredients (six if you exclude the rum) in a blender. Add the heavy cream, whole milk and evaporated milk and continue mixing until an even consistency is reached.
- Strain this mixture through a sieve and pour into the caramel-coated pan.
- Place pan in a larger metal tray with ½” of water and bake, uncovered, for 35-40 minutes. The flan will be ready when an inserted toothpick or knife comes out clean.
- Bring to room temperature before refrigerating. Cool overnight in the refrigerator or for a minimum of 4 hours.
- Flip the flan out of the pan and onto a plate for serving.