Flan, the classic Spanish dessert, has a loyal following around the world for its creamy texture, caramel flavor, and elegant presentation. However, with its delicate balance of sugar and egg yolks, it’s natural to feel intimidated by its reputation for being a fiddly dessert to make. Worry not, dear reader! Today, we’ll be demystifying the world of flan with a simple recipe to get you started.
What Is Flan?
Flan, also known as crema caramel or caramel custard, is a classic Spanish dessert made with three simple ingredients: cream, sugar, and eggs. The unique texture of flan comes from the incorporation of air bubbles into the eggs during the whipping process, which creates a creamy, mousse-like consistency.
Simple Flan Recipe for Beginners
Ingredients:
- 3 large egg yolks
- 1 can of sweetened condensed milk (14 oz)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) water
Equipment:
- Medium saucepan
- Handheld mixer or whisk
- 6-cup ramekins or baking dish
- Water bath equipment (optional)
Instructions:
Step 1: Prepare the Ramekins
Preheat your oven to 350°F (180°C). Arrange 6 ramekins in a baking dish or a large, deep dish pie plate. This will prevent them from sliding around during baking. Grease the ramekins lightly with butter or cooking spray to prevent the flan from sticking.
Step 2: Create the Caramel
Combine 1/4 cup (60ml) water and 1/2 cup (100g) granulated sugar in a medium saucepan. Heat the mixture over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer for 5-7 minutes or until the caramel turns a golden-brown color. Remove from heat.
Step 3: Whisk Egg Yolks and Sweetened Condensed Milk
In a large mixing bowl, combine 3 large egg yolks and the sweetened condensed milk. Whisk the mixture with a handheld mixer or whisk until it becomes smooth and creamy.
Step 4: Add the Heavy Cream and Vanilla Extract
Slowly pour the heavy cream into the egg yolk mixture, whisking continuously. Add the vanilla extract and whisk until fully incorporated.
Step 5: Pour the Mixture into Ramekins and Top with Caramel
Pour the flan mixture into the prepared ramekins. Add a tablespoon of the caramel sauce into the center of each ramekin.
Step 6: Bake and Let it Cool
Place the baking dish with the ramekins in a preheated water bath (if desired). Bake for 25-30 minutes or until the edges are set, but the centers still slightly jiggly.
Step 7: Chill and Serve
Remove the flans from the oven and let them cool to room temperature. Cover with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight. Run a knife around the edge of each ramekin to loosen it before serving.
Tips for Beginner Flan Makers:
- Don’t overcook! Flan is best served slightly jiggly, so remove it from the oven when it still slightly moves in the center.
- Be gentle with the egg yolks. Use room temperature egg yolks for better whipping and a creamier texture.
- Use a thermometer to monitor the caramel temperature. To ensure a smooth caramel, maintain the temperature between 338°F (170°C) and 344°F (172°C).
- Let it sit overnight. Chilling the flan overnight will result in a better texture and flavor.
By following these simple steps and tips, even a beginner can create a show-stopping, creamy, and caramel-like flan that will impress their friends and family. Happy baking, and bon appétit!
