Flan. Just saying the word makes my mouth water. Like a caramel-coated dream, it’s a dessert that never fails to bring me back to family gatherings, where laughter was as abundant as the creamy custard itself. Maybe it’s the simplicity that makes it so magical, or perhaps it’s the way it jiggles invitingly—either way, this easy flan recipe is about to become your new obsession.
Steps
- Preheat your oven and gather six oven-safe ramekins. This will ensure even cooking and the perfect texture for your flan.
- Prepare the caramel by heating sugar in a saucepan over medium heat. Stir continuously until the sugar melts and turns a rich amber color.
- Quickly pour the caramel into the ramekins, tilting each to coat the bottom evenly before it hardens.
- In a mixing bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
- Strain the egg mixture to remove any lumps, then pour it evenly over the caramel in each ramekin.
- Place the ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
- Bake in the preheated oven for about 40 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool completely at room temperature before refrigerating for several hours or overnight.
- To serve, run a knife around the edge of each ramekin to loosen the flan. Invert a plate over each ramekin and flip to release the flan onto the plate.
- Enjoy your delicious homemade Spanish flan, perfect as a delightful dessert for any occasion.
Ingredients
- 1 cup granulated sugar
- 6 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 tablespoon pure vanilla extract
- 2 cups hot water (for water bath)
FAQ
- Can I make Spanish flan in an Instant Pot?
- Yes, you can prepare Spanish flan in an Instant Pot. It typically takes about 10-15 minutes. Ensure to add at least 2 cups of water to the pot.
- What is the key to achieving the perfect caramel layer?
- The key to a perfect caramel layer is to work quickly. Once the caramel is ready, pour it into the pan and move it around swiftly to ensure an even coating before it hardens.
- How can I improve the texture of my flan?
- To achieve a smoother texture, try using a more stable oven temperature and a deeper water bath. Additionally, straining the egg mixture can help remove any eggy bits that might affect the texture.
- Is it okay to adjust the number of eggs in the recipe?
- Yes, you can adjust the number of eggs based on your preference. Some people have had success using 4 or 5 eggs instead of the 3 eggs typically called for in the recipe, resulting in a slightly different texture that some may prefer.
- What distinguishes Spanish flan from Mexican flan?
- Spanish flan is generally less sweet and simpler to make compared to Mexican flan, which often involves a longer preparation time and uses more sugar.
Tips
- Work quickly when spreading the caramel in the pan, as it hardens rapidly, to ensure it is evenly distributed.
- Consider using a deeper water bath and a more temperature-stable oven for a smoother texture.
- Strain out egg bits that don’t fully incorporate into the batter to improve the flan’s consistency.
- Experiment with using more eggs for a richer texture, but be sure to adjust other ingredients accordingly.
Equipment
- Instant Pot (optional, if you choose this cooking method)
- Oven-safe ramekins
- Fine mesh strainer (for filtering out egg bits)
