Beso De Angel (flan) Recipe

Make caramel

Place a small, heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring just to combine so sugar is evenly moistened. Allow sugar to dissolve without stirring (you can gently swirl the pan occasionally). Watch carefully as the mixture simmers and turns amber — this should take about 6–8 minutes. When it reaches a deep golden amber (not burnt), remove from heat and immediately add 2 tablespoons hot water carefully (it will steam and sputter). Stir gently to combine. Tilt and pour the hot caramel into a 9-inch round flan mold or divide evenly among six 6-ounce ramekins, coating the bottoms and slightly up the sides. Set aside to cool and harden (2–5 minutes).

Preheat and prepare

Preheat oven to 325°F (160°C). Place a large roasting pan in the oven where you will later bake the flan in a water bath (bain-marie) so it heats with the oven.

Warm milks

In a medium saucepan, combine 2 cups whole milk and 1 cup evaporated milk. Warm over medium heat until just steaming and small bubbles form at the edges (do not boil), about 4–5 minutes. Remove from heat.

Mix custard

In a large mixing bowl, whisk 4 large eggs with 1 cup sweetened condensed milk, 1 teaspoon vanilla extract and a pinch of salt until smooth and slightly frothy. Slowly pour the warm milk mixture into the egg mixture in a steady stream while whisking to temper the eggs and create a uniform custard. Strain the custard through a fine-mesh sieve into a clean bowl or a large measuring cup to remove any coagulated bits and ensure silky texture.

Assemble for baking

Carefully pour the strained custard over the set caramel in the prepared mold or ramekins, filling to about 1/4 inch from the top. Place the filled mold(s) into the preheated roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the mold(s) to create an even water bath.

Bake

Bake in the preheated oven until the flan is set but still slightly jiggly in the center when gently shaken: about 45–55 minutes for a single 9-inch mold, or 30–35 minutes for individual ramekins. Check doneness by inserting a thin knife near the center — it should come out mostly clean with a little moisture clinging.

Cool and chill

Carefully remove the mold(s) from the water bath and transfer to a wire rack. Let cool to room temperature (about 1 hour), then refrigerate uncovered for at least 4 hours, ideally overnight, to fully set and develop flavor.

Unmold

To unmold, run a thin knife around the edge of the custard to loosen it. Place a large plate over the mold or invert each ramekin over a small plate. Quickly invert and, if necessary, tap the mold gently to release. The caramel will flow over the flan forming a glossy sauce.

Garnish and serve

Serve chilled. Top each slice or serving with a dollop (about 1 tablespoon) of whipped cream and garnish with fresh berries or a mint leaf if desired. Leftovers keep covered in the refrigerator for up to 3 days.