Best Flan Dessert Recipe
If you’re looking for a dessert that’s both easy and absolutely delicious, then you have to try this flan recipe! With only five ingredients and five minutes of preparation time, it’s the perfect choice for anyone who wants a sweet treat without all the hassle. Trust me, once you try this flan, you won’t want to go back to any other dessert!
the origin flan dessert:
Flan dessert, a popular custard dessert, originated in ancient Roman cuisine and was made using eggs. The dessert evolved over centuries, with variations appearing in medieval Europe that incorporated sugar and cream. It became widely popular in Spain and later spread to Latin America and the Philippines through colonization, leading to the numerous regional adaptations we see today. The French version, known as “crème caramel,” also shares similarities, emphasizing the dessert’s widespread appeal across cultures.
what are the ingredients for flan dessert?
For the caramel layer:
-
1 cup of sugar
For the cream layer:
-
2 cups of room-temperature water
-
3 large eggs, at room temperature
-
1/2 of sugar
-
2 cups of powdered milk powder
-
1 teaspoon of vanilla
-
1 teaspoon of white vinegar
how to make flan dessert:
STEP1: MAKING THE CARAMEL SAUCE
-
Place the sugar without stirring in a pan over medium heat Until it starts to melt Then start stirring continuously until it becomes without lumps and almost a honey color, it takes 3-4 minutes.
-
Immediately remove the sugar from the heat and pour it into the mold you want to bake the caramel Leave to cool completely.
STEP2: MAKING THE FLAN
-
In a blender, pour all the cream ingredients Mix well for a minute until combined.
-
Immediately pour the ingredients over the cold caramel layer.
STEP3: BAKING FLAN DESSERT
-
Place the mold in a larger tray Pour half the tray with boiling water We cover the mold with a piece of foil.
-
Bake in a preheated oven On the middle shelf Temperature 180 for 1 hour. (Fire from the bottom only)
-
Take the mold out of the oven immediately and remove the mold from the tray immediately.
-
Leave it until it cools completely.
STEP4: CHILL & SERVE
-
Place it in the refrigerator for at least four hours until it solidifies completely. It is preferable to leave it for a whole night for the best result.
-
Take it out of the refrigerator and leave it for five minutes at room temperature put it again in the tray and pour boiling water to the level of half the tray, leave it for five minutes in the boiling water until the caramel layer melts and we can turn it.
-
Take out the mold, free the edges with a sharp knife, and turn it into a dish larger than its size.
-
Serve it immediately.
pro tips flan dessert recipe
- To make an irresistible flan, begin by carefully caramelizing sugar over medium heat until it reaches a rich amber color; avoid stirring aggressively to prevent graininess.
- Use whole eggs for a rich flavor, and blend the ingredients well but don’t overmix to prevent air bubbles.
- Strain the mixture through a fine sieve to achieve a silky texture.
- Baking in a water bath (baño maría) at a low temperature ensures even cooking and prevents cracks. After baking, cool the flan in the mold before refrigerating it for at least four hours, or ideally overnight, to set.
- For serving, run a knife around the edges and briefly dip the mold in hot water to help release the flan smoothly onto a plate. Enjoy your delicious creation!
frequently asked questions
Here are some frequently asked questions for making flan:
What type of milk should I use?
Whole milk is recommended for a rich texture, but you can also use a combination of evaporated milk and sweetened condensed milk for a creamier flan.
How can I prevent my flan from cracking?
Bake it in a water bath at a low temperature and ensure your eggs and milk are at room temperature to create a smooth, even mixture.
Can I make flan dessert ahead of time?
Yes, flan can be made a day in advance. It actually tastes better after chilling in the refrigerator for several hours or overnight.
How long does flan need to bake?
Typically, flan takes about 50 to 60 minutes to bake, but this can vary based on your oven, so check for doneness using a toothpick.
What should I do if the caramel hardens before pouring it into the mold?
If your caramel hardens, gently reheat it over low heat with a splash of water until it melts again. Be careful not to burn it!
How do I know when my flan is done?
The flan should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Can I flavor my flan dessert?
Yes! You can infuse flavors like vanilla, orange zest, or coconut into your milk mixture for added depth.
How should I store leftover flan?
Keep it covered in the refrigerator for up to 3-4 days. You can also freeze flan, but it may affect the texture.
Flan Dessert
Course: Desserts, PuddingCuisine: AmericanDifficulty: Easy1
serving5
minutes1
hour150
kcal180
minutes4
hours5
minutesIngredients
- For the caramel layer:
1 cup of sugar
- For the cream layer:
2 cups of room temperature water
3 large eggs, at room temperature
1/2 of sugar
2 cups of powdered milk powder
1 teaspoon of vanilla
1 teaspoon of white vinegar
Directions
- STEP1: MAKING THE CARAMEL SAUCE
- Place the sugar without stirring in a pan over medium heat Until it starts to melt Then start stirring continuously until it becomes without lumps and almost a honey color, it takes 3-4 minutes.
- Immediately remove the sugar from the heat and pour it into the mold you want to bake the caramel Leave to cool completely.
- STEP2: MAKING THE FLAN
- In a blender, pour all the cream ingredients Mix well for a minute until combined.
- Immediately pour the ingredients over the cold caramel layer.
- Place the mold in a larger tray Pour half the tray with boiling water and cover the mold with a piece of foil.
- STEP3: BAKING FLAN DESSERT
- Bake in a preheated oven On the middle shelf Temperature 180 for 1 hour. (Fire from the bottom only)
- Take the mold out of the oven immediately and remove the mold from the tray immediately.
- Leave it until it cools completely.
- STEP4: CHILL & SERVE
- Place it in the refrigerator for at least four hours until it solidifies completely. It is preferable to leave it for a whole night for the best result.
- Take it out of the refrigerator and leave it. For five minutes at room temperature put it again in the tray and pour boiling water to the level of half the tray, leave it for five minutes in the boiling water until the caramel layer melts and we can turn it.
- Take out the mold, free the edges with a sharp knife, and turn it into a dish larger than its size.
- Serve it immediately.