Meal Prep · Mexican
Flan
Indulge in the silky smooth, caramel-topped delight of this classic Mexican dessert.
Ingredients
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Step-by-step- Preheat oven to 350°F (175°C). Prepare a large roasting pan with about 1 inch of hot water to create a water bath.
- For the caramel: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- Continue to cook without stirring, swirling the pan gently, until the sugar turns into a rich amber caramel. Immediately pour the hot caramel into a 9-inch round baking dish or 8 individual ramekins, tilting to coat the bottom evenly.
- For the custard: In a large bowl, whisk together the eggs until light and frothy. Add the evaporated milk, sweetened condensed milk, vanilla extract, and a pinch of salt. Whisk until well combined and smooth.
- Carefully pour the custard mixture over the cooled caramel in the prepared baking dish.
- Place the baking dish into the roasting pan with the hot water bath. Ensure the water comes about halfway up the sides of the flan dish.
- Bake for 50-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Cooking time will vary if using individual ramekins (approx. 35-45 minutes).
- Carefully remove the flan from the water bath and let it cool completely on a wire rack at room temperature.
- Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.
- To serve: Run a thin knife around the edge of the flan to loosen it. Place a serving plate upside down over the flan dish, then quickly and carefully invert the flan onto the plate. The caramel will drizzle over the top.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Fat | 14 g |
| Carbohydrates | 45 g |
| Sugar | 40 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover flan covered tightly with plastic wrap in the refrigerator. The caramel may slightly thin over time but the flavor remains excellent.
Freezer Not recommended
Freezing flan can alter its delicate texture, making it grainy or watery upon thawing. Best enjoyed fresh or refrigerated.
Reheat Not applicable
Flan is traditionally served chilled. Reheating would melt the caramel and change the custard’s texture.
Chef’s Corner
- **Caramel Caution:** When making the caramel, do not stir once the sugar dissolves, only swirl the pan gently. Watch it closely as it can burn quickly. If it burns, start over.
- **Smooth Custard:** For an extra-smooth flan, strain the custard mixture through a fine-mesh sieve before pouring it over the caramel. This removes any bits of egg white or undissolved ingredients.
- **Water Bath is Key:** The water bath (bain-marie) is crucial for even cooking and preventing cracks. It provides gentle, consistent heat, resulting in a silky, creamy texture.
- **Chill Thoroughly:** Do not rush the chilling process. A minimum of 4 hours, or preferably overnight, allows the flan to set properly and the caramel to firm up slightly, ensuring a clean release and perfect texture.
