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

Caramel on the bottom of the mold, custard baked on top, then the whole thing inverted onto a plate so the amber caramel pools around the base and drips down the sides. The custard should tremble when you touch it — firm enough to hold its shape, but only just. Every culture with access to eggs and sugar has a version of this. They are all correct.

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.