Flan In A Can Recipe
World famous & only at The Continental Deli. Flan, Canned and Cooked in House
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Ingredients
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Caramel
Custard
Canning & Finishing
Method
Caramel
- 1
Prepare caramel
Place a medium heavy-bottomed saucepan over medium heat. Add 1 cup granulated sugar and 3 tablespoons water, then stir gently just to combine. Attach a candy thermometer if desired. Allow sugar to dissolve without stirring; gently swirl pan occasionally. After about 6–8 minutes the syrup will turn a deep amber (watch closely to avoid burning). When it reaches a deep golden-amber color, remove from heat and stir in 1 teaspoon lemon juice to stop cooking and help prevent crystallization. Immediately and carefully pour or spoon about 2 tablespoons caramel into the bottom of each prepared 8-ounce can (you may have a little extra). Swirl each can so the caramel coats the bottom evenly. Set cans aside to let caramel set while you make the custard.
Custard
- 2
Heat milk and cream
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat.
- 3
Whisk eggs
In a large bowl, whisk together 4 whole eggs, 2 egg yolks and 2 tablespoons granulated sugar until sugar dissolves and mixture is homogeneous.
- 4
- 5
Finish custard base
Stir in 1 teaspoon pure vanilla extract and 1 teaspoon fine sea salt. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout to remove any cooked egg bits and ensure a silky texture.
- 6
Fill cans
Lightly grease the insides of each caramel-lined 8-ounce can with a little butter (or use a pastry brush). Place the cans on a tray or sheet pan. Pour the strained custard into each can, filling to within 1/2 inch of the top (each 8-ounce can will take roughly 6–7 ounces of custard). Wipe any drips from the rim.
Cooking / Bain-Marie
- 7
Prepare water bath
Preheat the oven to 325°F (160°C). Place the filled cans on a rimmed sheet pan. Carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the cans (about 1–1.5 inches). Cover the whole pan loosely with aluminum foil to reduce steam loss.
- 8
Bake
Bake in the preheated oven until custards are set but still slightly jiggly in the center, about 40–50 minutes. Check at 35 minutes — a toothpick inserted near the center should come out mostly clean with a few moist crumbs. Rotate pan halfway through for even cooking if your oven has hot spots.
- 9
Cool and chill
Carefully remove the cans from the water bath using tongs or oven mitts and transfer them to a cooling rack. Let cool to room temperature uncovered, about 30–45 minutes. Once cooled, cover each can with its lid or plastic wrap and refrigerate at least 4 hours, preferably overnight, to let the flan fully set and the caramel to soften into a sauce.
Serve
- 10
Unmold and present
To serve, run a thin knife or offset spatula around the inside edge of the can to loosen the flan. Place a small plate upside down over the mouth of the can, then invert the can and plate together, tapping gently to help release. Lift the can off — the flan should release with caramel flowing over the top. If it does not release, warm the bottom of the can briefly with a blowtorch or dip the can's bottom into hot water for 5–10 seconds, then invert again. Garnish as desired (fresh berries, whipped cream, or a sprig of mint).
- 11
Storage
Store unopened refrigerated cans for up to 3 days. Once unmolded, serve immediately; if leftover, keep covered and refrigerated for up to 48 hours.