I’ve come across hundreds of flan recipe with very similar ingredients and steps, but since this is my first unflanned attempted, I found this one to be the easiest…especially for a rookie
‘flanner’ like me 😉
This flan recipe is prized for its simplicity. The original recipe was adapted from http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm. The only change I made was using two aluminum pie pans instead of ramekins; and two deep dish pie pans (as pictured) for the water bath.
- 1 cup and 1/2 cup sugar
- 6 large eggs
- 1 14 oz can sweetened condensed milk
- 2 13 oz cans evaporated milk
- 1 teaspoon vanilla
- Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
- Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
- In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
- Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
- Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. (NOTE: I let it cool in the fridge overnight)