Flan is one of my youngest son’s favorite desserts. He orders it whenever it is available and often requests it for his birthday. I haven’t made a flan is a long time, and promised him it would be my next post, so here it is.
Now that I’ve made it, I can’t believe I don’t do it more often. So easy and delicious. (I’ve made it dozens of times since I first posted this recipe and have used a loaf pan, as well as the round one. Both are equally as easy, but produce different looks).
Flan is a creamy custard that is bound by lots of whole eggs and can be silky smooth if baked just right. The trick is to bake it in a water bath until it is just set like jello, then take it out before the proteins in the eggs cook too tight and get rubbery. It is super simple, but takes knowing what to look for. You can watch me make it in my instagram video, so you’ll know the signs of a perfect flan.
- 1 cup sugar
- 1 tbsp corn syrup or 1 teaspoon lemon juice
- 1/2 cup water
- 6 large eggs
- 2 1/2 cups whole milk
- 1 14-oz can sweetened condensed milk
- 1 tsp orange zest
- 1/4 tsp cinnamon
- pinch vanilla salt or 1/2 vanilla bean, scraped + a pinch of salt
To Make the Flan
- Preheat the oven to 325°F.
- Caramelize the sugar, corn syrup and water. Immediately pour into a 6-cup shallow flan mold. I only have a Tarte Tatin Pan, so I used that and it was perfect.
- Whisk together the eggs, milk, condensed milk, zest, cinnamon, and vanilla salt until well combined.
- Pour over caramel. Set the pan in a roasting pan and fill with HOT water, half way up the flan.
- Bake for about 40-50 minutes or until a knife comes out clean when inserted into the middle of the flan.
- Cool in the water bath, then refrigerate for at least 2 hours, but can be made 2 days in advance.
- Run a paring knife around the edge of the pan, invert onto a serving plate that has a lip to catch the caramel.