Easy Quick Flan

Prajakta

Flan is a rich, bold, creamy custard-style Spanish dessert covered in a delicious and beautifully flavored golden caramel sauce. It is a very fancy-looking yet easy dessert to make.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Dessert, sweets

Cuisine latin, Mexican, spanish

Servings servings

Equipment

1 Big bowl
1 Whisk
1 Strainer
1 loaf pan or 8 inch round pan for baking
1 large pan or roasting pat to hold the flan baking pan for water bath
Measuring cups and spoons
Oven
1 Saucepan

Ingredients

For Caramel

⅔ cup Granulated white sugar
¼ cup Water

For the Flan

2 large whole eggs
5 large Egg yolks
1 (14oz) can Sweetened condensed milk
1 (12oz) can Evaporated milk
½ cup Whole milk
4 teaspoon Vanilla extract
¼ teaspoon Salt

Instructions

Place the rack in the center or middle of the oven
Preheat the oven to 300F.
Place a pot filled with 4 to 5 cups of water on medium heat for the water bath. We will need this in the end when we place the pan in the oven for baking.
Place a saucepan on medium heat and add ⅔ cup of sugar and ¼ cup of water to it.
Stir it together so that the sugar is completely wet. Now turn up the heat to medium-high and cook the sugar.
Bring it to a boil and cook without using any spatula. When the edges of the sugar start turning golden, gently swirl the pan to mix the sugar for even cooking and browning.
Cook with gentle swirls at intervals till the mixture turns honey-colored. Then turn off the heat and let the mixture cook with the residual heat of the pan. Slowly the liquid will turn reddish amber in color.
Now slowly add a tablespoon of water and keep swirling. Be careful as when you add water to the sugar it will bubble and steam. Do not burn yourself as the mixture is very hot at this point.
Pour the caramel into the loaf pan and set it aside for later.
Take a large bowl and add 2 large eggs and 5 egg yolks to it. Whisk it all together till well combined.
In the eggs add 1 can of sweetened condensed milk, 1 can of evaporated milk, ½ a cup of whole milk, 4 teaspoon of vanilla extract, and ¼ teaspoon of salt. Mix it all together using a whisk. Mix till everything is well incorporated.
Strain the flan mixture using a sieve in order to remove any bits of egg.
Pour the mixture into the loaf pan filled with caramel.
Place the loaf pan in the bigger pan or roasting tray. Cover the loaf pan tightly with aluminum foil.
Place the pan in the oven and fill the outer larger pan with the water boiled earlier. Fill till half the level and then let the Flan cook for about 75 - 90 minutes.
Get the pans out of the oven and let them sit on the work surface. Do not remove the loaf pan from the water bath. The Flan is still cooking from the heat of the warm water.
Gently remove the foil covering the loaf pan and check if the flan is done. It should be cooked around the edges and jiggly in the center. If you gently shake it the center should wobble.
After letting it rest in the water bath for about an hour get the pan out of it and wipe the sides clean of moisture.
Cover the pan with cling wrap or plastic wrap and put it in the refrigerator to chill for overnight.
Get it out of the fridge and place the pan in a deep dish filled with warm water so that the sugar at the bottom melts. Let it sit for 5 to 10 minutes.
Get the loaf pan out of the water. Run a sharp knife around the edges and invert the pan onto a deep dish or a plate that can hold the flan and the caramel syrup that will ooze out.
If the flan does not release immediately let it stay inverted for a few minutes and it will slowly release.
Once the flan is unmolded remove the loaf pan. Slice the flan and serve it with a spoonful of caramel sauce.
Store the leftover in the fridge in an air-tight container or a container covered in cling wrap.

Keyword caramel, creamy dessert, custard, easy dessert, milk dessert, quick cooking, simple recipe, water bath