There’s something magical about the way a simple custard can transform into a decadent dessert. I remember the first time I tried flan at my grandmother’s house. The sun was setting, casting a warm glow in the kitchen, where the sweet aroma of caramel filled the air. As we gathered around the table, she revealed her secret recipe, and I was instantly smitten. Flan is not just a dessert; it’s a moment, a sweet embrace that brings loved ones together.
Ingredients
1 cup granulated sugar
6 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
A pinch of salt
Instructions
Begin by preparing the caramel. In a medium saucepan over medium heat, add the granulated sugar. Allow it to melt without stirring. Once it starts to turn a golden amber color, gently swirl the pan to help the sugar melt evenly. Be cautious, as it can quickly burn. Once achieved, immediately pour the caramel into a round flan mold or individual ramekins, tilting them to coat the bottom evenly. Set aside to cool and harden.
Next, in a large bowl, crack the eggs and whisk them gently. You want to incorporate air but avoid creating bubbles. Gradually add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and well combined.
Now, pour the custard mixture over the hardened caramel in the mold or ramekins. Prepare a water bath by placing the flan mold in a larger baking dish and filling it with hot water halfway up the sides of the mold. This will help the flan cook evenly and remain silky.
Preheat the oven to 350°F (175°C) and carefully place the baking dish in the oven. Bake for about 50-60 minutes, or until the flan is set but slightly jiggly in the center. You can test it by inserting a toothpick; it should come out clean but with a bit of moisture.
Once baked, remove the flan from the water bath and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight for the best flavor and texture.
When you’re ready to serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the top and invert it, allowing the caramel to flow over the flan. The moment you slice into this creamy delight, it’s a celebration of flavors that takes you back to those cherished family gatherings.
Enjoy your silky caramel flan, and may it bring warmth and joy to your table as it did for mine!