Flan

Ultra-creamy with a rich caramel sauce, a slice of flan just might be one of the most luxurious desserts there is. The classic baked custard often served in Latin America and Spain is a forever-favorite here at Delish—it’s a recipe we reach for again and again to wow at dinner parties and holiday dinners alike. If you’ve never attempted making this dessert at home, no stress: I’m sharing all of my top tips here, so you can nail every aspect of this stunning dessert, from the rich custard to the simple, classic caramel. Read on to become a flan pro in no time.

How To Make Flan

INGREDIENTS

• Heavy Cream: Contributes rich flavor and creamy texture, while keeping the flan a little lighter than common alternatives such as condensed or evaporated milk.
• Whole Milk: Thins out the cream to give just the right consistency.
• Vanilla: Flan, like ice cream, is an ideal canvas for the rich, sweet flavor and irresistible, floral aroma of vanilla.
• Granulated Sugar: Serves as the base for the caramel and the sweetener for the flan.
• Eggs & Egg Yolks: I opted for a mix of whole eggs and egg yolks for a custard with an optimal balance of firmness (thanks to the whole eggs) and creaminess (thanks to the egg yolks).

STEP-BY-STEP INSTRUCTIONS

First, crank your oven to 350° so it’s ready to bake when you are. Now, whisk together the cream, milk, vanilla, and salt. This will be the base for our custard; set it aside while you work on the caramel.

Ah, the caramel. I know this part can be intimating, but the method I’m using here (known as a “wet caramel”) makes things considerably easier. A couple things to keep in mind before you get started: (1) Caramel gets extremely hot and heats up everything it touches, so work extra carefully. (2) Do not stir the caramel or it will crystallize in undesirable ways; instead, swirl the pan.

Okay, let’s get started. Combine 1 c. sugar and 1/3 c. water in a medium saucepan. Place the saucepan over medium-high heat and cook, swirling the pan occasionally, until the sugar melts and the mixture turns deep amber in color (think maple syrup) and smells nutty and aromatic, about 10 to 15 minutes. Whatever you do, don’t stir. If some stray sugar is clinging to the sides of the pan, carefully brush it back into the caramel with a dampened pastry brush so it doesn’t burn. Once the caramel has reached its target color, quickly pour it into an 8" cake pan and tilt the cake pan to spread the caramel into an even layer. Set the cake pan inside a large, deep baking dish and set aside until the caramel has set; just a few minutes is all it takes.

Back to the custard. Grab a large bowl and whisk together the whisk eggs, egg yolks, and remaining 1/2 c. sugar. Add the cream mixture and whisk until just combined. Pour the custard over the hardened caramel. Now, pour enough hot water into the baking dish to come about halfway up the sides of the cake pan. Cooking the flan in a water bath helps to keep it smooth and creamy and prevents it from overcooking and turning rubbery.

Carefully transfer the baking dish to the oven and bake the flan until just set but still jiggly in the center, 50 to 55 minutes. Transfer the cake pan to a wire rack and let the flan cool. If desired, refrigerate until chilled, at least 2 hours and up to overnight.

When ready to serve, loosen the flan from the pan by running a small knife or offset spatula around the edges. (If you refrigerated the flan, let it come to room temperature.) And now for the big reveal: Set a large plate on top of the cake pan and in one swift, confident motion invert the flan onto the plate. If all has gone according to plan, the flan should pop right out, fully intact, covered with a smooth, even layer of caramel that gleams with a mirror finish.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What is the difference between Mexican flan and Spanish flan? Although flan recipes can vary, Mexican-style flan typically uses whole eggs, while Spanish-style flan usually only uses the egg yolks. My recipe here leans more toward the Mexican style, using whole eggs as well as vanilla extract (which Spanish flan sometimes excludes).
• How to make the best flan: The silky-smooth custard is undoubtedly the star of the show here. To help it reach its full potential, remove the flan from the oven when the center still has a slight jiggle. The custard will firm up as it cools, so pulling it from the oven before all of the jiggle is gone is crucial. Letting the custard cool completely before unmolding ensures the flan is fully set and enables it to release cleanly from the baking dish, so be patient!
• All about the caramel: Although this recipe is fairly easy, making caramel can be confusing if you haven't done it before. Here are some of my top tips:
  • Wet caramel vs. dry caramel: Caramel made with water and sugar (like we did here) is called a wet caramel. Making a wet caramel is typically more manageable than a dry caramel because water keeps the sugar from crystallizing on the edges of the saucepan.
  • Swirl, don't stir. Swirling the pot, rather than stirring it, guarantees that crystals won't form on your spoon or
    spatula and get incorporated back into the caramel.
    
  • How to know when your caramel is done: The caramel should smell rich and a bit nutty with a deep amber color, resembling maple syrup.
    

Storage

Flan can be made 3 days ahead; cover and refrigerate.