Vanilla Flan
Desserts · Serves 8 · Prep 20 min · Cook 1 hr · Total 1 hr 20 min
A silky custard of condensed and evaporated milk baked gently over dark caramel, then turned out so the caramel runs down the sides. It is mostly pantry ingredients and patience, so start it the day before.
Ingredients
- 3/4 cup sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large eggs
- 2 tsp pure vanilla extract (Mexican vanilla if you have it)
- 1 pinch salt
Steps
- Heat the oven to 350°F. Set a 9-inch round cake pan (or flan mold) inside a roasting pan and put a kettle of water on to boil.
- Cook the sugar and water in a small saucepan over medium heat, swirling the pan instead of stirring, until the caramel turns deep amber, 8 to 10 minutes. Pour it straight into the cake pan and tilt to coat the bottom. It will harden, which is fine.
- Blend the condensed milk, evaporated milk, eggs, vanilla and salt on low speed for 15 to 20 seconds, just until smooth, so you don't whip in air. Strain through a fine sieve over the caramel.
- Cover the cake pan with foil, set the roasting pan on the oven rack, and pour in hot water to come halfway up the sides of the cake pan.
- Bake until the edges are set and the center still jiggles gently, like gelatin, 50 to 60 minutes (about 175°F in the center).
- Lift the flan out of the water bath, cool on a rack for 1 hour, then refrigerate at least 6 hours or overnight.
- Run a thin knife around the edge, set a rimmed platter on top, and flip it over in one confident motion. Lift off the pan and let the caramel pour over the flan.