📝 About This Recipe
This classic Latin-inspired flan is the epitome of elegance, featuring a crystal-clear amber caramel that cascades over a silky-smooth custard. Infused with real vanilla bean and a blend of rich milks, it offers a sophisticated balance of deep toasted sugar and creamy dairy. It is a timeless dessert that transforms humble ingredients into a centerpiece-worthy masterpiece.
🥗 Ingredients
For the Caramel
- 1 cup Granulated sugar (white refined sugar works best)
- 1/4 cup Water
- 1/2 teaspoon Lemon juice (prevents crystallization)
For the Custard
- 1 1/2 cups Whole milk (room temperature)
- 14 ounces Sweetened condensed milk (one standard can)
- 12 ounces Evaporated milk (one standard can)
- 5 pieces Large eggs (at room temperature)
- 2 pieces Large egg yolks (adds extra richness)
- 1 piece Vanilla bean (split and seeds scraped)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Salt (fine sea salt)
For Garnish
- 1/2 cup Fresh berries (raspberries or strawberries)
- 8 pieces Mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Place a 9-inch round cake pan or flan mold inside a larger roasting pan to prepare for the water bath.
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2
In a heavy-bottomed saucepan, combine the sugar, water, and lemon juice. Stir over medium heat until the sugar dissolves.
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3
Stop stirring and increase the heat to medium-high. Boil the syrup, swirling the pan occasionally, until it turns a deep amber color (about 8-10 minutes). Watch closely as it can burn quickly.
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4
Immediately pour the hot caramel into the 9-inch cake pan, tilting it to coat the entire bottom evenly. Set aside to harden.
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5
In a large mixing bowl, gently whisk the 5 eggs and 2 egg yolks together. Avoid whisking too vigorously to prevent creating excess air bubbles.
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6
Whisk in the sweetened condensed milk, evaporated milk, and whole milk until the mixture is uniform and smooth.
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7
Add the vanilla bean seeds, vanilla extract, and salt. Stir gently to distribute the vanilla specks throughout the liquid.
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8
Strain the custard mixture through a fine-mesh sieve into a clean pitcher. This ensures a perfectly smooth texture by removing any chalazae or undissolved egg bits.
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9
Pour the strained custard over the hardened caramel in the cake pan.
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10
Place the roasting pan on the oven rack. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan pan.
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11
Bake for 50-60 minutes. The flan is done when the edges are set but the center still has a slight, gelatinous jiggle when nudged.
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12
Remove the flan from the water bath and let it cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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13
To unmold, run a thin knife around the edge of the pan. Place a large rimmed serving plate over the pan and quickly invert it. Let the caramel sauce flow down the sides before lifting the pan.
💡 Chef's Tips
Use room temperature eggs and milk to ensure the smoothest emulsion possible. Do not overbake; if the flan develops bubbles on the sides, the heat was too high or it stayed in too long. Always strain your custard through a fine-mesh sieve; this is the secret to a professional, 'glass-like' texture. If the caramel hardens too much in the pan before you add the custard, don't worry—it will liquefy again during the baking process. For a clean slice, dip your knife in hot water and wipe it clean between every cut.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream to balance the sweetness of the caramel. Pair with a glass of chilled Sherry or a late-harvest Riesling. A side of tart passion fruit pulp provides a beautiful tropical contrast to the rich dairy. Serve alongside a crisp almond tuile or shortbread cookie for a textural crunch. Excellent with a cup of strong, dark roast espresso or Cuban coffee.