This recipe for flan is quick and easy and tastes soooooo good… everyone will think you slaved in the kitchen…. but we’ll keep the secret about it being so easy just between us.
We love … and I do mean love… flan…. nothing like combining two favorite things…. custard and caramel….. it’s indescribably delicious.
Tonight we are going to a favorite Mexican restaurant with a friend and I wanted to make a dessert so we can come back to the house and enjoy a little more good conversation and a sweet, so I decided to make flan. I made individual ones…. small ones and three larger ones…. my guess is the larger ones will be the ones to go first….yummmmmmm
I used 8 (6 oz.) custard cups and 3 (10 oz.) custard cups….. it used the custard up exactly… so you can figure the size you want to use. The 6 oz. cups took 45-55 minutes and the 10 oz. cups took about 1 hour and 15 minutes.... I always test it by inserting a knife in the center of the custard... it's done when it comes out clean.
The original recipe has instructions for melting sugar until it caramelizes…. which can burn if you don’t catch it exactly…. and hardens quickly… instead I used Smucker’s Caramel Sundae Syrup… it worked like a charm. The syrup runs easily over the custard when unmolded.
I used a wire whisk to mix the ingredients. Be sure to use a large bowl. I used an 8 cup mixing bowl I have that has a spout which was great to pour the custard with…. It literally filled the bowl to the 8 cup mark… I just had to be careful mixing the last of the ingredients.
I used two glass 13x9 casserole dishes for the water bath to set the custard cups in… I put 4 in each (when making the small ones)…. I waited until they were done then I made the larger ones… I just refrigerated the mixture until I made the last batch.
You may also want to read my Custard and Flan Water Bath Tip.
This is so easy and so good….
All you need:
½ cup sugar
6 large eggs
1 (14 oz.) can sweetened condensed milk
2 (13 oz) cans evaporated milk
1 teaspoon vanilla
All you need to do:
Preheat the oven to 325 degrees F
In a large mixing bowl, whisk eggs until completely blended.
Whisk in the evaporated milk as you pour it into the eggs.
Whisk in the sweetened condensed milk as your pour it in.
Whisk as you slowly pour the sugar into the mixture.
Whisk in the vanilla.
Line up your custard cups and squeeze into the bottom of each the Smucker’s Caramel Syrup. Put a good coating on the bottom.
Pour the custard mixture into the custard cups.
Place the filled custard cups into the glass baking dish (see notes above).
Place dish into oven.
Carefully pour hot water (about an inch deep) into the glass dish.
Bake 45-55 minutes for 6 oz. custard cups and about 1 hour 15 minutes for 10 oz. custard cups... or until a knife inserted in the center of the custard comes out clean.
Remove and cool.
Refrigerate at least an hour.
When ready to serve, run a knife around the sides of the custard cup and invert onto a plate. If the custard doesn’t slip out when inverted…. (mine didn’t)…. simply run your knife around it again and invert again.
You can drizzle more caramel syrup on the plate for presentation.
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