Flan Recipe

Time2h

Serves8

Traditional creamy custard topped with caramel sauce.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 350°F (175°C).
2
Mix the Ingredients
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and vanilla extract. Heat over medium heat until the mixture is warm, but not boiling.
3
Whisk the Eggs
In a large mixing bowl, whisk together the eggs and egg yolks until well blended.
4
Combine Mixtures
Slowly pour the warm milk mixture into the egg mixture while continuously whisking to prevent the eggs from scrambling.
5
Strain the Custard
Strain the custard mixture through a fine-mesh sieve into another bowl or measuring cup to remove any lumps.

6
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves.
7
Cook the Caramel
Allow the mixture to come to a boil without stirring. Watch carefully as it changes color. Once it reaches a deep amber color, remove it from heat immediately.
8
Pour the Caramel
Quickly and carefully pour the caramel into the bottom of your flan molds or a round baking dish, swirling to coat the bottom evenly.

9
Pour Custard into Molds
Pour the strained custard mixture over the caramel in the molds.
10
Prepare for Baking
Place the filled molds in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the molds.
11
Bake the Flan
Carefully transfer the baking dish to the preheated oven. Bake for about 50 to 60 minutes, or until the custard is set but still slightly jiggly in the center.
12
Cool and Refrigerate
Once baked, remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

13
Unmold the Flan
To serve, run a knife around the edges of the flan. Invert it onto a plate to release the caramel sauce.
14
Slice and Enjoy
Slice the flan into wedges and serve chilled, with the caramel sauce drizzled over the top.