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Classic Vanilla Flan
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6
Equipment:
Round baking dish
saucepan
whisk
mixing bowl
oven
water bath (large roasting pan)
Cuisine Type: Latin American
Classic Vanilla Flan is a quintessential dessert that embodies the rich and creamy texture of custard, complemented by a luscious caramel topping. This traditional dish is beloved in many Latin American countries, and its smooth consistency paired with the sweet caramel sauce makes it a delightful conclusion to any meal.
The simplicity of the ingredients, including eggs, milk, and sugar, allows the vanilla flavor to shine through, creating a comforting and indulgent treat. Preparing flan may seem intimidating, but it’s surprisingly straightforward. The key is to create a silky custard mixture and bake it in a water bath to guarantee even cooking and prevent curdling.
Once baked, the flan is chilled to set before being inverted onto a serving plate, revealing its beautiful caramel layer. This dessert is perfect for special occasions or a family gathering, impressing your guests with its elegant presentation and delightful taste.
Ingredients:
- 1 cup sugar (for caramel)
- 1/4 cup water (for caramel)
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions:
- Begin by preparing the caramel. In a saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to cook until it turns a deep amber color. This should take about 8-10 minutes. Once ready, quickly pour the caramel into the bottom of a round baking dish, tilting the dish to coat the bottom evenly before it hardens.
- In a mixing bowl, whisk together the eggs until well-beaten. Then, add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and fully combined.
- Carefully pour the custard mixture over the hardened caramel in the baking dish. Preheat your oven to 350°F (175°C) and prepare a water bath by placing the filled baking dish inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the baking dish.
- Bake the flan in the preheated oven for about 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean. Keep an eye on the water level in the roasting pan and add more hot water if necessary to maintain the bath.
- Once baked, remove the flan from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight to allow it to set completely.
- To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top, creating a beautiful presentation. Slice and serve chilled.
Extra Tips:
For an extra touch of flavor, consider infusing the milk with a cinnamon stick or adding a splash of orange zest to the custard mixture before baking. If you prefer a more pronounced vanilla flavor, use vanilla bean paste instead of extract.
To prevent the flan from cracking, guarantee that no bubbles are formed when pouring the custard into the caramel, and be careful not to overbake it.
Enjoy this classic dessert as a sweet ending to your meal!
