Flan: A Delightful Creamy Dessert
Flan is a beloved dessert worldwide, renowned for its smooth, creamy texture and sweet flavor. Originating from Spain and Mexico, this caramel-topped custard has become a staple in many cuisines with various regional variations. It’s a perfect balance of rich cream, subtle spices, and the delicate crunch of caramelized sugar on top.
Recipe: Classic Flan (Caramel Topped Custard)
Ingredients:
– 4 large eggs
– 1 can (14 oz/400 ml) condensed milk (sweetened)
– 1 cup (240 ml) whole milk
– 3/4 cup (150 g) granulated sugar, divided
– 1 tsp vanilla extract
– Pinch of salt
– 1 (9-inch/23 cm) round cake pan
Instructions:
- Prepare the Caramel Topping: In a small saucepan, melt 1/2 cup (100 g) of granulated sugar over medium heat, stirring frequently until it turns golden brown. Be cautious as caramelizing sugar can be dangerous if splattered. Once browned, immediately pour it into your flan pan and tilt the pan to coat the bottom evenly. Set aside to cool while you prepare the custard.
Whisk Eggs and Milk: In a large mixing bowl, whisk together eggs, condensed milk, whole milk, remaining 1/4 cup (50 g) sugar, vanilla extract, and salt until well combined and slightly frothy.
Bake the Flan: Preheat your oven to 325°F (165°C). Carefully pour the egg mixture into the prepared pan with caramel. Place the pan in a larger baking dish or roasting pan, then fill the larger pan with hot water halfway up the sides of the flan pan (this is called a water bath or bain-marie and helps prevent cracking).
Bake for 45-50 minutes until the flan is set but still slightly jiggly in the center. Turn off the oven and let it sit inside with the door slightly ajar for 1 hour. This gradual cooling prevents sudden temperature changes, which can cause cracks.
Chill and Serve: Remove the flan from the water bath and cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. Before serving, gently loosen the edges with a knife and invert the pan onto a serving plate. Cut into wedges and enjoy!
Flan can be stored in the refrigerator for up to 5 days. This classic recipe is a perfect dessert for special occasions or simply to indulge in something sweet.
Text model: aya-expanse
Image model: NevolutionXL
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