Flan Recipe
Make Flan Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel
Custard
Optional garnish
Method
Caramel
- 1
Prepare caramel
Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring gently just to moisten the sugar. Allow the mixture to come to a simmer without stirring; if needed, gently swirl the pan to help sugar melt evenly. Watch closely — when the sugar turns a deep amber color (about 5–7 minutes), remove from heat immediately.
- 2
Custard
- 3
Heat milk and cream
In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat just until small bubbles form at the edges and steam rises (do not boil), about 5–7 minutes. Remove from heat.
- 4
Beat eggs and sugar
In a large mixing bowl, whisk together 4 large eggs, 1/2 cup granulated sugar (for custard), and a pinch of salt until the mixture is smooth and the sugar has begun to dissolve, about 30–45 seconds.
- 5
Temper eggs
Slowly pour about one-third of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine thoroughly. Stir in 1 teaspoon vanilla extract.
- 6
Strain custard
For an extra-smooth flan, pour the custard through a fine-mesh strainer into a clean bowl or measuring cup to remove any cooked egg bits or foam.
- 7
Fill ramekins
Divide the custard evenly among the caramel-coated ramekins (or pour into the prepared flan dish). Leave a small gap at the top to allow for expansion.
- 8
Bake in water bath
Preheat oven to 325°F (160°C). Place ramekins in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins (about 1 inch/2–3 cm). Cover the roasting pan loosely with aluminum foil and bake until custards are just set but still slightly jiggly in the center, about 35–45 minutes for individual ramekins (45–55 minutes for a single larger dish). Check doneness by gently shaking a ramekin — the center should wobble a little but not be liquid.
- 9
Cool and chill
Remove ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.
Serve
- 10
Unmold and garnish
To unmold, run a thin knife around the edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert quickly. Tap or shake gently — the flan should release and the caramel will flow over the top. If it sticks, warm the bottom of the ramekin briefly in hot water to loosen the caramel before inverting. Serve chilled, topped with a dollop of whipped cream and fresh berries or a mint leaf if desired.