Introduction
Flan is a classic Latin American dessert, perfect for special occasions, gatherings, or a sweet finish to any meal. Its silky custard base and rich caramel sauce create a luxurious, melt-in-your-mouth experience. Presented in a white ceramic dish or individual ramekins, garnished with a drizzle of caramel or fresh berries, this Flan offers a sophisticated, inviting aesthetic. This recipe delivers a traditional version, adaptable for dietary preferences, ideal for home cooks seeking an elegant, indulgent dessert.
Ingredients
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Custard:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1 tbsp vanilla extract
- 1/4 tsp kosher salt
Serving:
- Optional: Fresh berries (strawberries, raspberries), whipped cream
- Suggested Accompaniments: Fresh fruit, coffee
- Suggested Pairings: Espresso, dessert wine
- Suggested Aesthetic: Serve in a white ceramic dish or ramekins
- Suggested Equipment: 9-inch round baking dish or 8 (6 oz) ramekins, saucepan, mixing bowl, whisk, water bath pan, fine-mesh strainer
Step-by-Step Process
- Make Caramel: In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves, then cook without stirring, swirling the pan occasionally, until the caramel turns a deep amber color (about 8-10 minutes). Quickly pour into a 9-inch round baking dish or divide among 8 ramekins, tilting to coat the bottom evenly. Let cool and harden.
- Prepare Custard: Preheat oven to 325°F (160°C). In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth. Strain through a fine-mesh strainer to remove air bubbles.
- Assemble Flan: Pour custard over the hardened caramel in the baking dish or ramekins.
- Bake in Water Bath: Place the baking dish or ramekins in a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the dish/ramekins. Bake for 50-60 minutes (dish) or 35-45 minutes (ramekins), until custard is set but slightly jiggly in the center.
- Chill: Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Serve: Run a knife around the edges to loosen. Invert onto a white ceramic dish (for the whole flan) or serve in ramekins. Garnish with fresh berries or whipped cream. Pair with fresh fruit, espresso, or dessert wine.
Tips for Better Flan
- Cook caramel carefully; watch for a deep amber color to avoid burning.
- Strain custard for a smoother texture and to remove air bubbles.
- Use a water bath to ensure even cooking and prevent cracking.
- Chill thoroughly for clean slicing and optimal flavor.
- Invert flan just before serving to keep caramel glossy.
- Use room-temperature eggs to blend smoothly with milk.
- For ramekins, check doneness early to avoid overcooking.
- Enhance aesthetic: Serve in a white ceramic dish or ramekins, and garnish with vibrant berries or a caramel drizzle for a luxurious look.
Variations and Customization
- Vegan Flan: Use 1 (14 oz) can coconut milk, 1 cup plant-based milk, 1/3 cup cornstarch, and 1/2 cup sugar for custard; blend with 1 tbsp agar-agar and chill to set.
- Gluten-Free Flan: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Low-Sugar Flan: Use sugar-free sweetened condensed milk and 1/2 cup sugar for caramel.
- Coffee Flan: Add 1 tbsp instant espresso powder to the custard mixture.
- Coconut Flan: Replace evaporated milk with coconut milk for a tropical twist.
- Orange Flan: Add 1 tbsp orange zest and 2 tbsp orange juice to custard.
- Chocolate Flan: Mix 1/4 cup cocoa powder or 1/2 cup melted dark chocolate into custard.
- Mini Flans: Use ramekins for individual servings; adjust baking time.
Storage and Serving Tips
- Store in the fridge, covered, for 4-5 days.
- Do not freeze, as custard texture may become grainy; prepare fresh for best quality.
- Serve chilled for optimal texture; avoid room temperature for over 2 hours due to dairy.
- Use leftovers as a filling for dessert parfaits with fruit and whipped cream.
- Pair with light sides like fresh fruit to balance richness.
- Presented in a white ceramic dish or ramekins with garnishes for an inviting charm.
Nutritional Information
Based on 8 servings (1 slice or ramekin each):
- Calories: 320 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 0g
- Sugars: 48g
- Protein: 8g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 20% Daily Value
- Iron: 4% Daily Value
Note: Values vary by brand. High in sugar and cholesterol; try low-sugar or vegan versions. Serve with fruit for balance.
Conclusion
This Flan recipe offers a silky, indulgent dessert perfect for any occasion. It transforms simple ingredients into a Latin American classic. Its straightforward preparation and elegant presentation make it a favorite. The creamy custard and rich caramel, with vibrant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its luxurious appeal.
Flan Recipe: Silky and Indulgent
Silky Flan with rich caramel sauce.
Ingredients
- Caramel:
- 1 cup granulated sugar
- ¼ cup water
- Custard:
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 4 large eggs
- 1 tbsp vanilla extract
- ¼ tsp kosher salt
- Optional: Berries whipped cream
- Suggested Pairings: Espresso fruit
Instructions
- Cook sugar and water to amber caramel; pour into a 9-inch dish or 8 ramekins.
- Whisk milk, eggs, vanilla, and salt; strain. Pour over caramel.
- Bake in a water bath at 325°F for 50-60 minutes (dish) or 35-45 minutes (ramekins).
- Chill for 4 hours.
- Invert onto a white ceramic dish; garnish with berries. Serve with espresso and fruit.
Notes
- Watch caramel to avoid burning.
- Store in the fridge for 4-5 days; don’t freeze.
- Try a coconut variation.
- Pair with coffee.
