Flan Recipe
A traditional Mexican custard with vanilla, orange, caramel
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Ingredients
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Custard
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1 tablespoon of water. Heat over medium heat, stirring gently until the sugar dissolves.
- 2
Caramelize the Sugar
Once dissolved, stop stirring and allow the mixture to boil until it turns a deep amber color, about 5-7 minutes. Be careful not to burn it.
- 3
Coat the Flan Mold
Immediately pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Heat Milk and Cream
In a saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium heat until steaming, but do not boil.
- 5
Whisk Eggs and Sugar
In a large bowl, whisk together 3 large eggs, 3 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of orange zest until well combined.
- 6
- 7
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into the caramel-coated mold to remove any lumps.
Baking
- 8
Prepare the Water Bath
Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
- 9
Bake the Flan
Carefully place the baking dish in the oven and bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- 10
Cool and Chill
Remove the flan from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Serving
- 11
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the mold and invert to release the flan onto the plate, allowing the caramel to drizzle over it.
- 12
Slice and Enjoy
Slice the flan into wedges and serve chilled. Enjoy!