flan

Flan

This recipe is a variation of a flan that I often make for friends and family year round. A lot of people have had flan made from instant flan mixes or that use gelatin and dislike the texture. This flan has a much creamier texture and is always a crowd-pleaser.

Apron courtesy of Labarrère Mexico City

Ingredients

  • 6 eggs

  • 1 can sweetened condensed milk

  • 1 cup whole milk

  • 1 can evaporated milk

  • 1 tsp vanilla extract

  • 1 tbsp whiskey

  • ½ cup sugar

PROCESS

Preheat oven to 350ºF. Place ½ cup sugar into a 9in round aluminum baking pan and set aside. Add remaining ingredients into a large bowl and beat with a whisk or electric mixer until fully combined into a homogeneous mixture. Place the aluminum baking pan with sugar directly onto the stove over medium-low heat and carefully rotate the pan as needed until sugar melts and caramelizes, turning a deep golden brown color. Be careful not to overheat the sugar as it can burn easily. Remove from heat and add the mixture. You will hear the sugar crack as it cools upon contact with the cold liquid. Cover the top of the baking pan with aluminum foil and place onto a baking sheet. Add enough hot water to the baking sheet to create a shallow water bath around the pan. Carefully place the baking sheet and pan into the oven and bake at 350ºF for 60 minutes or until set, rotating the pan after the first 35 minutes. Jiggling the pan slightly, the flan should wiggle freely but hold its shape. You can also insert a thin blade into the center of the flan, if it comes out clean it’s ready to come out. Remove the pan from the sheet tray and allow to cool at room temperature for at least one hour. Once cool, run a thin blade or spatula around the side of the flan to loosen it from the pan. Place a large plate on top of the pan and quickly turn the pan upside down. Drizzle any remaining caramel on top. Serve immediately at room temperature or chill in the refrigerator for an additional hour. Flan can be made one day ahead of time and stored in an airtight container in the refrigerator for up to 5 days. NOTE: In the video you will see me place the baking pan on an induction burner, it will actually not work with induction because it is aluminum so I had to use the glass top stove.