More Like Flan
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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.
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.
Flan can be made 3 days ahead; cover and refrigerate.
heavy cream
whole milk
pure vanilla extract
Pinch of kosher salt
(300 g.) granulated sugar, divided
large eggs
large egg yolks
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