Flan

Name: Flan
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2/3 cup granulated sugar (for caramel); 3 tbsp water; 4 large eggs; 2 large egg yolks; 2 cups whole milk; 14 oz sweetened condensed milk; 1 tsp pure vanilla extract; pinch salt

A silky, classic Mexican caramel custard baked in a water bath and inverted to reveal a golden caramel sauce. This version uses a simple combination of eggs, whole milk, and vanilla for a pure, elegant dessert.

75 minMediumServes 6270 cal/serving

MexicanDessertOvenVegetarianKosher-styleGluten-FreeNut-FreeShellfish-FreeSesame-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

2/3 cup granulated sugar (for caramel)
3 tbsp water
4 large eggs
2 large egg yolks
2 cups whole milk
14 oz sweetened condensed milk
1 tsp pure vanilla extract
pinch salt

Instructions

1

Preheat oven to 325°F (165°C). Place a 9-inch round cake pan or 6 individual ramekins in a large roasting pan.
2

Make the caramel: combine 2/3 cup granulated sugar (for caramel) and 3 tbsp water in a small saucepan over medium heat. Swirl without stirring until the syrup turns deep amber, about 8 to 10 minutes. Pour immediately into the baking pan, swirling to coat the bottom evenly.
3

Gently whisk 4 large eggs and 2 large egg yolks in a large bowl. Add 2 cups whole milk, 14 oz sweetened condensed milk, 1 tsp pure vanilla extract, and pinch salt. Whisk until smooth, avoiding air bubbles.
4

Pour the custard through a fine-mesh strainer into the caramel-lined pan.
5

Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan. Carefully transfer to the oven.
6

Bake until just set with a slight jiggle in the center, about 45 to 55 minutes.
7

Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
8

Run a thin knife around the edge, invert onto a rimmed plate, and serve with the caramel sauce.

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Questions

How long does Flan take?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is the hands-off wait in step 7, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Flan need?

For Flan, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 55 minutes, in step 6.

What should Flan look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until smooth, avoiding air bubbles. Step 6: cook until just set with a slight jiggle in the center.

Why does Flan bake in a water bath?

Step 7 reads: "Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 7 sets it up; use hot tap water, not boiling.

Is there a substitute for sweetened condensed milk in Flan?

The entry for Flan calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

How many calories are in Flan?

One serving (the recipe makes 6) is about 270 calories, with 6 g protein, 44 g carbohydrate and 8 g fat, plus 120 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Flan ahead?

Yes, it takes well to being made ahead. Store Flan airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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