The flan is a rich, creamy and indulgent dessert. It has a colourful history, originating in ancient Rome, and has evolved over time to become a global favourite. Its velvety texture and simple but elegant process of making has turned it into a dessert loved by people all over the world. This decadent dessert has a delicate sweetness that will satisfy any palate. And here’s all you need to know to make this timeless classic yourself.
Ingredients
Caramel:
Custard:
- 3 large eggs
- 300 ml sweetened condensed milk
- 354 ml evaporated milk
- 2 tsp vanilla extract
Directions:
- The first thing you have to do is preheat the oven to 350°F.
- In a pan that’s been set over medium heat, add the sugar and water and stir well with a spoon until all the sugar has dissolved.
- Keep twirling the pan so that it doesn’t stick to the base. Do this even if you're using a nonstick pan. Continue twirling the pan as the mixture simmers.
- Once it has turned into a light golden colour, remove the pan from the heat.
- Pour the caramel into a round pan and slant the pan so that it distributes evenly throughout the bottom of the pan. Set aside so it can cool while you make the custard.
- In a blender or bowl with handheld mixer, add the eggs, condensed milk, evaporated milk and vanilla. Start blending on low speed and keep doing so till the mixture has reached a smooth consistency. Once it has reached the desired consistency, let it rest for 5 minutes so that the bubbles that have formed on top can burst.
- Now, place a sieve on the pan with the caramel, and pour the milk mixture into the pan through it.
- Now, place this pan onto a larger pan and fill the outer pan with about one inch of boiling water.
- Now transfer this bigger pan to the oven and let it bake for about 50 minutes to an hour. You’ll know it’s ready when the custard is still a little jiggly but a toothpaste inserted into the middle comes out without any pieces of custard sticking to it.
- Let the flan cool completely at room temperature. Once it has cooled, cover it with plastic wrap and place it in the fridge for about 2 hours.
- Then bring it out. Place a large plate over the pan and flip the pan onto the plate. You might need to jiggle it slightly to loosen it. Serve and enoy.
Notes, tips and tricks:
- Be careful when handling the sugar once it has heated in the water. It will tend to harder, which is why you need to keep twirling the pan. And don't forget to use a spoon so you can keep scraping the bottom. But while you are twirling, be extra cautious. You don't want any of the caramel to spill over onto your hand. It will be boiling hot.
- When it comes to removing it from the heat, let the colour of the mixture guide you. It should be a light, mellow gold colour, a bit like honey in the sunlight. Use the colour of caramel as a reference. Once it has reached this colour, turn off the heat. Be very mindful of this process, else the caramel will very quickly start to burn.
- When pouring the mixture into the pan, be patient and calm. Gently twirl the pan so that it spreads evenly all over the base of the pan. Remember, this will eventually be the top of your dessert, so you want it to look good. So try to spread it out in an even circle. If splashes fall haphazardly here and there, use your spoon to clean it back down. You want a clean and sharp circle without any jagged edges.
- When blending the other ingredients in the processor, add the eggs in one at a time. Add one egg, mix it with the rest of the ingredients for a few seconds. Then add the second egg and mix again. By introducing breaks like this you’re allowing the eggs to get fully break down and get completely incorporated into the mixture. Ensure you get rid of all bubbles before pouring it through the sieve.