Flan
This recipe makes 8 servings.
Preparation time: 15 minutes
Baking time: 60 minutes
Resting/Cooling time: 2 to 3 hours. Flan can be prepared and cooled for up to fours days before serving.
Recipe components: 1. Make caramel 2. Make custard 3. Bake in Bain Marie (Bano Maria) 4. Rest and cool
Equipment: 1 heavy bottom saucepan, 1-1 lb loaf pan, 1 - 9x13 cake pan, big enough to hold loaf pan, sieve/mesh, mixing bowl
Ingredients for wet method caramel (meaning water is used):
3/4 cup granulated sugar
1/4 cup water
Ingredients for custard:
1 can sweetened condensed milk (12 oz)
1 can evaporated milk (14 oz)
1 cup whole milk
5 eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Preparing the caramel.
This is only one ingredient plus water, but it is critical that you do not leave the stove/pot when making the caramel. Do not check email, or texts, or pick up a call. The caramel can go from beautiful, perfect amber to black, burnt and bitter in a couple of seconds.
In a heavy bottom saucepan on medium high heat, add the sugar and water. This will take about 8 to 12 minutes, depending on your stove and how dark you let your caramel get. Note: The depth of color of the caramel is subject to a lot of opinion. Some prefer it light, the color of light honey. Some people like it darker, like maple syrup. My preference is somewhere in the middle, but leaning toward the darker side. When sugar gets hot, it will burn and hurt like heck if you get any on you, so be very careful not to get any hot sugar on your hands.
As the sugar gets hot, it will start to bubble, then it will begin to take on color. Once the color starts to form, do not stir the sugar, rather swirl it in the pan gently and continuously so that it colors evenly. Once you remove it from the heat, it will continue to darken, so remove it just before it is the color you want. You could also put the bottom of the pan in an ice bath to cool it very quickly and stop the cooking.
Quickly pour the caramel into the loaf pan. There is nothing to do to prepare the loaf pan, just pour the sugar in very carefully. Now, move the loaf pan around to enable the sugar to cover the bottom completely and also the sides. But be very careful. I highly suggest wearing shoes which cover your feet (a little drop of caramel will burn).
Set the pan aside while you prepare the custard. The caramel needs this time to harden. Once it bakes with the custard in it, it will soften again and become like syrup.
Preparing the custard.
In one large mixing bowl, add all the wet ingredients; sweet condensed milk, evaporated milk, whole milk, eggs, vanilla. I use an immersion blender to thoroughly blend the ingredients. Set aside.
The caramel should be hardened in the loaf pan. With a sieve/mesh, prepare to pour the custard into the loaf pan. Pour gently through the mesh so you don’t create any air bubbles. Fill the loaf pan up to 1/4 to 1/2 inch from the top. It will not expand or grow, so wherever you fill it, is where it will be when it’s done. I like mine tall so I fill it up, but the bigger it is the more careful you have to be when unmolding it.
Create the bain-marie. Place the custard filled loaf pan into the baking pan and fill the larger baking pan with hot water until it comes up about halfway. You can also pour the hot water in once it’s set on the backing rack.
Cover the loaf pan tightly with foil. This will allow the flan to steam. Place into the oven and bake for 60 minutes. Remove the foil to check the flan. After 60 minutes it should be wobbly. It should not be liquid but wobbly. As it cools it will continue to firm up, but the perfect flan is wiggly/jiggly, sort of like jello. If it gets firm, it will still be good, but the texture will not be as silky as the jiggly flan. Some people like a firm flan, if that’s you, let it bake an extra 5 minutes.
Let the flan cool at room temperature before refrigerating. This will help prevent it from cracking, which can happen if it cools too fast. After it’s room temp, place the loaf pan into the refrigerator for at least an hour. It can remain here for up to 4 days.
To plate it. It’s easiest to release it when it’s cold. Run a sharp knife around the edge of the loaf pan. Place a plate larger than the loaf pan on top (preferably a plate with a lip), turn it upside down, tapping the bottom until the flan releases onto the plate.