Simple Flan Recipe

Flan, also known as caramel custard pudding or caramel flan, is a delicious dessert that has its roots in Spanish cuisine but has become popular in many countries around the world. Unlike panna cotta, in flan recipe, this dessert is solifified by egg, not gelatine. It is a smooth, creamy dessert made with simple ingredients such as eggs, sugar, milk and vanilla with a luscious caramel sauce that adds a touch of sweetness and richness.

Flan recipe

Let me describe how a flan is formed. Sugar is melted until it caramelizes to a golden brown color to line the bottom of the mold. Then, pour a mixture of eggs, sugar, milk and whipped cream over the caramel layer, and bake in a water bath to create a silky smooth texture for flan. Once baked, the flan is chilled, and then inverted onto a serving platter, revealing the beautiful caramel sauce on top.

Here’s my favorite flan recipe:

Flan

• 1 1/2 cups (400ml) fresh milk
• 1/2 cup (150ml) whipping cream
• 5 whole eggs, or 3 egg yolks and 5 egg whites
• 1/3 cup ( 2.2 oz or 60g) sugar
• 5 drops of vanilla extract

Caramel

• 1/3 cup (2.2 oz or 50g) sugar
• 1/2 cup (100ml) water
• 2 tsp. (10ml) lemon juice (half a lemon)

Cooking Methods

There are two common cooking methods for flan, steaming and water bath baking. Each method has its own pros and cons; however, I tried the recipe above with both methods and it went well.

• Steaming: Steaming is a simple method for cooking flan and seems to be more popular in Asian countries. It’s quick and requires a simple setup, but it can cause the flan to develop bubbles if overheated.
• Water Bath: The water bath is a more complex method compared to steaming, involving a baking tray filled with water placed in the oven. It’s like a combination of baking and steaming. The advantage is that your flan is cooked evenly, avoiding issues with uneven cooking and achieving the best texture for the flan. If the temperature is set correctly, you can also easily avoid the problem of bubbles caused by steam.

Flan Making Instruction

Step 1. Making Caramel sauce

• Add 1/3 cup (50g) of sugar to the pot first, then pour 1.2 cup (100ml) of water into it. Heat the mixture over medium heat without stirring. If the water does not dissolve the sugar evenly, simply swirl the pot gently. Wait until the mixture boils then the sugar turns into a golden brown color, add the lemon juice, and then turn off the heat. Immediately pour the caramel into prepared flan molds before it cools down and sets.

Step 2. Making Flan Batter

• Under low heat, use a double boiler (or place a bowl on top of the pot, making sure that the bottom of the bowl does not touch the bottom of the pot) to heat a mixture of eggs and sugar, beat it gently using a whisk to dissolve completely and reach a temperature of 140-160°F (60-70°C) for pasteurization. Please make sure to whisk the mixture continuously and evenly, without letting the eggs be cooked.

• Heat up whipped cream & milk a little bit. Add all the lukewarm whipping cream and fresh milk into the egg mixture, and stir in one direction until the mixture is well combined. Drop vanilla extract into it. Strain the mixture through a sieve 2-3 times to remove any air bubbles and leftover egg solids.

• Pour the mixture into the flan molds that have been coated with caramel. Fill up to 3/4 of the mold’s capacity because the mixture will expand during baking.

Step 3. Steaming/ Water Bath

• Preheat the oven to 340°F (170°C), and bake the flan using water bath method. Pour water into the baking tray, filling it up to halfway, then place the flan mold onto the baking tray. Bake for 45 minutes to 1 hour.
• In case of using a steamer, remember to wrap the flan molds tightly with aluminum foil or heat-resistant plastic wrap to prevent water droplets from dripping onto the flan and creating holes on it. Prepare a steamer with water, and place the flan molds in the steamer. Steam at a temperature of 175-195°F (80-90°C) (below boiling) for about 15 – 20 minutes.
• Check if the flan is cooked by inserting a toothpick or skewer into the center of the flan. If it comes out clean without any batter sticking to it, then the flan is cooked.

Tips for perfect flan

To make the perfect flan, there are a few key tips to keep in mind.

1. Ensure that the caramelization process of sugar by using a clean pan, and avoiding stirring or cooking with high heat. As sugar can quickly burn and become black and bitter, it’s essential to monitor the caramelization process closely and stay attentive.
2. Be patient and follow temperature instructions when baking the flan. Rushing the baking process with higher temperatures can result in a pitted and broken texture. Slow and steady baking is crucial for achieving a smooth and creamy flan.
3. Allow the flan to cool down before preserving it in the refrigerator. This will help it set properly and maintain its smooth texture. Following these tips will help you create a delicious and perfectly executed flan that will be a hit at any dessert table.

How to preserve flan?

An appropriate preservation is a must to keep flan at its best condition to enjoy. Here are 2 important tips on how to preserve flan:

1. Always cover the flan with a tight-fitting lid or plastic wrap. Ensure that the cover is sealed properly to prevent any air or moisture from entering, which can cause the flan to dry out or develop an off-flavor.
2. Flan can be stored in the refrigerator for up to 5 days, but it is best to consume within the first few days. Consume the flan within 2-3 days of refrigeration for the best taste and texture.

How should flan be serve?

Eating flan at home can be that fancy! All you need is a sharp knife, a cool plate/platter and some favorite toppings.

To serve flan beautifully, follow this step-by-step guidance:

1. Carefully run a sharp knife around the edges of the mold to loosen the flan.
2. Quickly flip the flan mold on the plate/platter to release it out of the mold.
3. Garnish the flan with toppings: berry, coffee, brown sugar, or even tapioca pearls.

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Other Flan Recipes

You can try many more flan recipes. Let’s make:

• Lemon Flan
• Pumpkin Flan

All easy!