Flan Recipe
A lightly Mexican egg custard glazed with a hint of caramel garnished with whipped cream.
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Ingredients
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Custard Base
Caramel
Garnish
Method
Prepare the Caramel
Make the Caramel
In a small saucepan, combine 3 tablespoons of sugar and 1 tablespoon of water. Heat over medium heat, stirring gently until the sugar dissolves. Continue cooking without stirring until the mixture turns a golden brown color.
Coat the Flan Mold
Quickly pour the caramel into the bottom of a flan mold or individual ramekins, tilting to coat the sides. Set aside to allow the caramel to harden.
Prepare the Custard
Mix the Custard Ingredients
In a mixing bowl, whisk together the 4 large eggs, 1 cup of sugar, 2 cups of milk, and 1 teaspoon of vanilla extract until well combined and smooth.
Strain the Mixture
Pour the custard mixture through a fine mesh strainer into the flan mold over the hardened caramel, removing any bubbles or lumps.
Bake the Flan
Prepare the Water Bath
Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish, and add hot water to the baking dish until it reaches halfway up the sides of the flan mold.
Bake the Flan
Bake in the preheated oven for about 50-60 minutes or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
Chill and Serve
Chill the Flan
Cover the flan with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set completely.
Unmold and Serve
To serve, run a knife around the edge of the flan, then invert onto a serving plate. Drizzle any remaining caramel over the top, and garnish with whipped cream and fresh berries if desired.
