Flan | TasteToronto

Flan

15 mins Prep Time

50 mins Cook Time

Written By

Tara Omidvar

Flan is a popular dessert originating from Spain that has made its way into many cultures worldwide. It is a staple in Latin American cuisine and is loved for its smooth and creamy texture, thanks to its combination of condensed milk, evaporated milk and eggs. Each spoonful melts in your mouth and the caramel gives it a touch of sweetness and bitterness.

The perfect dessert for a special occasion, the preparation of the flan is easy, but the result is extraordinary. Indulge in the rich and velvety flavour of flan and treat your taste buds to a luxurious experience!

Ingredients

Flan

2 eggs
3 egg yolks
1 can (12 oz) evaporated milk
1 can (10 oz) sweetened condensed milk
1/2 cup milk
1/2 vanilla bean or 1/2 teaspoon vanilla paste

Caramel

1/2 cup sugar
3 tablespoons water

Directions

Caramel

2 Steps

Step 1

Stir together the sugar and water in a small heavy saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey colour. Take off the heat and keep swirling for another 15 seconds.
Step 2

Pour the caramel into 6 small ramekins or a round 10 inch cake pan. Pour just enough to cover the bottom and set aside.

Flan

10 Steps

Step 1

Preheat the oven to 300°F.
Step 2

Whisk the eggs and yolks in a large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla and salt and whisk until incorporated.
Step 3

Strain the mixture through a fine-mesh into a large bowl; then pour the strained custard into the ramekins or pan over the caramel.
Step 4

Place the ramekins/pan in a deep baking tray and pour the hot water into the tray.
Step 5

Bake in the oven for 45 to 60 minutes or until it sets on the edges and is still jiggly in the centre (the cooking time depends on the size of the ramekins/pan, it's better to start checking the flan after 45 minutes to make sure you're not overcooking it).
Step 6

Carefully remove the pans from the oven and leave the flan in the water bath for 1 hour to cool.
Step 7

Cover the flan tightly with plastic wrap. Refrigerate for at least 8 hours or overnight.
Step 8

To unmold the flan, carefully slide a sharp knife around the edges of the ramekins/pan.
Step 9

Invert a platter with a raised rim on top of the flan and flip over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out.
Step 10

Pour the rest of the caramel that might still be in the ramekins/pan on top and enjoy!