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The Perfect Flan
Flan is one of the easiest desserts to make and it is delicious! This is the perfect flan recipe. I’ve been making this for years because it is a favorite of mine.
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A friend took me to a mexican restaurant last week and asked me if I wanted flan when he ordered. Well, yes. I wanted some because I never pass up an opportunity to eat flan. This inspired me to teach him how to make it as well, because it is incredibly easy to do.
The Perfect Flan Ingredients
1 can evaporated milk
1 can sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
Sugar for the sauce
Whipped cream & cherries optional
The Perfect Flan Directions
In a stand mixer, combine both milks, eggs, vanilla, and cinnamon. Mix until combined well.
In a frying pan, cover the bottom of the pan with sugar. I never measure this out, but if you need a guideline, try ½ of a cup. I made this last night for the first time with cane sugar. When melting the sugar, keep the burner around 5 or medium. The goal is to melt the sugar, not burn or cook it. Using a spatula, continue mixing until the sugar turns into a liquid.
In the case of the cane sugar instead of traditional white sugar, melting it down took longer. The sugar went from little tiny pellets to a granola-like texture in the pan because it became clumpy. This is where patience is required. Keep stirring it and it will become a liquid. It also looks like really thin melted chocolate in this state. Don’t be alarmed by that.
Once the sugar has melted, add it to ramekins and cover the bottom of each one. The sugar will become a solid again as it cools, so do this quickly. Put each ramekin in a large baking dish and then pour the flan liquid into the ramekins. Once that is done, pour water into the baking dish until about ⅓ of the ramekin is submerged in water. This technique is known as a water bath and is common in most custard and cheesecake recipes.
Cover the baking dish with foil and bake 45 minutes at 350 degrees. At this point, remove the foil and bake uncovered for another 15 minutes.
Once the pan is out of the oven, carefully remove the ramekins from the baking dish. I put a couple paper towels down on the stove and set each ramekin down to let the bottom dry. I am afraid of dripping hot water on myself, and so I take the time to make sure that will not happen.
Once they are dry and easier to handle, slide a knife around the edge of each ramekin to separate the flan from the sides of the ramekin. From there, flip the ramekin upside down onto a plate and transfer the flan to the plate.
Once it is flipped, the sugar will be a sauce on top. That makes the presentation even more stunning.
Place in the refrigerator to chill for 30-45 minutes before serving. You can add whipped cream and cherries to this as a topping. Make and serve for a delicious dessert. It can be an accompaniment to taco night. Or it can be an excellent way to impress guests coming by to visit.
The Perfect Flan Notes
Once you have finished making the sauce, add some water to the frying pan and put it back on the stove to boil. This will make for a much easier cleanup. If you let the excess sugar sit in the frying pan, it will become brittle and sticky. This is something I always recommend be cleaned up immediately after making.
This is such an easy dessert because the ingredients are all readily available and you likely already have them in your panty. In the case of unexpected guests, this is the perfect thing to whip up! Making it is very simple too. Just combine everything into a stand mixer and turn it on. I would even let my husband, Nathan make this on his own without intense supervision! It really is just that easy.
Have you made the perfect flan before? Tell me about it in the comments! Check out my other dessert recipes!
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