I am a sucker for flans, and I keep on trying (tweaking) different recipes for it until I get what I want. This Flan recipe is my favorite, because it has such smooth and creamy texture – its a MUST TRY! This recipe has ONLY 6 ingredients, and the only thing you will need to actually do for it to Blend all the ingredients and put it in the oven, and it will be the BEST FlAN EVERRRR….
First: Make the Caramel – for it you will have to put 1 cup of sugar in a nonstick pan and heat it on medium flame while mixing it (or swirling the pan over the heat) frequently, so that the sugar doesn’t burn. Once it changes it color to the caramel color, pour it in the baking dish in which you want to bake it in. I use a 12×12 inch square pan mostly, or a 12 inch diameter round one (I use this one: https://amzn.to/2HVjQaB. POUR IT IN SUCH A WAY THAT IT COVERS THE ENTIRE SURFACE, swirl the baking pan while pouring so that it quickly spreads around (do this while pouring or as soon as you are done pouring because it quickly sets). Allow it set. Meanwhile blend your flan mixture
Ingredients:
Milk 1 cup
Heavy Whipping Cream 2 cups
Eggs 5
Condensed Milk 1 can (14 oz)
Vanilla Essence 1.5 tsp
Method:
Blend all the above ingredients (excluding SUGAR) in a blender on HIGH for 2-4 minutes, until everything is well combined. Pour this goodness on top of the set caramel in the baking pan.
Now put this baking pan in a larger baking dish – a dish that can hold this flan pan easily and still has space on the sides for water. Pour HOT water in the sides of the larger dish (making sure that the water doesn’t go in the FLAN mixture), such that it covers 1.5 inches of walls of the FLAN Pan. This is called water-bath. The Flan bakes evenly in a water-bath, and it makes sure that the caramel at the bottom doesn’t get burnt in the Oven.
Put it in the Oven at 350 F or 180 C for 40-50 minutes in the middle rack, until its golden brown at the top, jiggly in the centre and not runny.
Allow it to come to room temperature (1-2 hours) before putting it in the fridge for 4-5 hours to set completely , ONLY then overturn the Flan on to the platter. Move a sharp knife along the edges of the flan pan before turning it upside down to release the yuminess. Then, invert a deep platter (because the liquid Caramel will fall from the sides if its not deep) on top of the Flan pan and turn it upside down (such that the flan pan is upside down and the platter is in the right position). – Do the drum roll on the flan pan for 30-50 seconds before gently pulling it up.
THE BEST FLAN is ready!! Enjoy it <3
Tip for parties: I usually make it one day in advance and keep it inside the Flan Pan covered with a plastic wrap and just invert this amazing FLAN before serving it. It just makes it storing in the fridge easier, plus you can never tired of the surprised look in the eyes of the guests when they watch you being star of the show by releasing the flan.
