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Ingredients
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Caramel
Custard (Quesillo)
Equipment (not eaten)
Method
Caramel
- 1
Make the caramel
Place 3 tablespoons sugar and 1 tablespoon water in a small, heavy-bottomed saucepan over medium heat. Stir gently just until sugar dissolves, then stop stirring and let it simmer. Watch closely as the syrup darkens to a golden amber (6–8 minutes). Swirl the pan occasionally for even color. Do not burn—remove from heat once amber.
- 2
Immediately pour the hot caramel into the flan mold or cake pan, tilting and rotating the mold so the caramel coats the bottom and a little up the sides in an even layer. Set aside to cool and harden while you prepare the custard.
Custard (Quesillo)
- 3
- 4
Blend custard
In a blender (or using a whisk and bowl), combine 1 can sweetened condensed milk and 1 can evaporated milk. Add 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and the optional 1 teaspoon rum and 1/2 teaspoon citrus zest if using. Blend on medium speed for about 20–30 seconds just until smooth and slightly frothy; avoid overwhipping which can create bubbles in the finished flan.
- 5
Strain (optional)
For an extra-silky texture, pour the blended mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any chalazae or foam. Discard solids.
- 6
Assemble
Carefully pour the strained custard over the set caramel in the mold. Cover the mold tightly with aluminum foil to prevent water from dripping into the custard during baking.
- 7
Bake in a water bath
Place the covered mold into the large baking dish. Pour the preheated hot water into the baking dish until it reaches about halfway up the sides of the flan mold (about 1–2 inches). Transfer to the preheated oven and bake for 50–60 minutes, or until the center is set but still slightly jiggly (an instant-read thermometer inserted near the center should read about 170–175°F / 77–80°C).
- 8
Cool and chill
Carefully remove the mold from the water bath and let it cool on a wire rack uncovered for 30–45 minutes. Then refrigerate, still covered, for at least 4 hours or preferably overnight to fully set and develop flavor.
- 9
Unmold and serve
To unmold, run a thin knife around the inner edge between custard and pan to loosen. Place a large, rimmed serving plate upside down over the mold, then quickly invert the plate and mold together. Tap and lift the mold off—the caramel will flow over the custard forming a sauce. If caramel sticks, warm the bottom of the mold briefly over hot water to loosen. Slice and serve chilled. Keep leftovers refrigerated up to 3–4 days.