desserts

Flan (Crème Caramel)

Name: Flan (Crème Caramel)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: For the caramel: 3/4 cup granulated sugar, 3 tablespoons water; 4 large eggs plus 2 egg yolks; One 14-ounce can sweetened condensed milk; One 12-ounce can evaporated milk; 1 cup whole milk; 2 teaspoons pure vanilla extract; Pinch of kosher salt

Flan uses whole eggs and yolks together to produce a custard that is firm enough to unmold cleanly but smooth and yielding when eaten. Yolks contribute richness and a softer texture; whites provide the additional protein that sets the custard solidly enough to hold its shape when inverted. The ratio is typically two whole eggs plus two yolks per 500ml of whole milk and cream combined. The caramel is made first, dry or wet method, cooked to a deep amber and poured immediately into the mold, where it sets as it cools. The custard is poured on top and the whole thing bakes in a water bath at 160 degrees Celsius until set with only a slight wobble at the center. Refrigerate overnight before unmolding. The cold temperature contracts the custard slightly from the sides of the mold and makes a clean release more likely. When inverted, the caramel, which has liquefied slightly from contact with the custard during baking, runs down over the custard as a sauce.

Prep: 15 min Cook: 55 min Total: 70 min Serves: 6

Ingredients

For the caramel: 3/4 cup granulated sugar, 3 tablespoons water
4 large eggs plus 2 egg yolks
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup whole milk
2 teaspoons pure vanilla extract
Pinch of kosher salt

Instructions

Make the caramel: Combine sugar and water in a small saucepan over medium-high heat. Swirl the pan (do not stir) until the sugar dissolves and turns deep amber, about 5 to 7 minutes. Immediately pour into a 9-inch round cake pan or divide among 6 ramekins. Tilt to coat the bottom. The caramel will harden — that is fine.
Preheat oven to 325°F. Boil a kettle of water for the water bath.
Whisk together eggs, egg yolks, condensed milk, evaporated milk, whole milk, vanilla, and salt until smooth. Do not overbeat — you want no foam.
Strain the custard through a fine-mesh sieve over the hardened caramel.
Place the pan in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the flan pan.
Bake for 50 to 55 minutes until the custard is set at the edges but still wobbles gently in the center.
Remove from the water bath and cool to room temperature. Refrigerate for at least 6 hours (overnight is best).
To unmold: Run a thin knife around the edge. Place a serving plate upside down over the pan and flip in one confident motion. The flan should drop onto the plate with the caramel pooling around it. If it is stubborn, set the bottom of the pan in hot water for 30 seconds.

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