Recipe By Sarah Mullins
Published on September 7, 2024
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profile and rich toffee-like flavor.
Time
14 hrYield
Serves 6 to 8Why This Recipe Works
Flan is a popular dessert that can be found throughout Latin America and has countless variations. Latin American flan should be a dense but creamy custard, but the high-protein canned milks that some recipes call for can make it rubbery. It can also bake unevenly, and the caramel tends to stick to the pan rather than pour out when you unmold the custard. To ensure even baking, we bake our flan at a low temperature, covered to keep any skin from forming. We also use a combination of canned milk and just a little fresh milk to produce a custard with a creamy but sturdy texture. Finally, an overnight rest and adding extra water to the finished caramel allows the release of plenty of caramel sauce.
Ingredients
Instructions
Cook along with these step-by-step instructions
- Stir together sugar and ¼ cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 to 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 to 2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 to 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 8 ½ by 4 ½-inch loaf pan; do not scrape out saucepan. Set loaf pan aside.Recipe TipThis recipe should be made at least one day before serving.
- Adjust oven rack to middle position and heat oven to 300 degrees. Line bottom of 13 by 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts water to boil.
- Whisk eggs and yolks in large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. Strain mixture through fine-mesh strainer into prepared loaf pan.Recipe TipYou may substitute 2 percent milk for the whole milk, but do not use skim milk.
- Cover loaf pan tightly with aluminum foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees, 1 ¼ to 1 ½ hours. Remove foil and leave custard in water bath until loaf pan has cooled completely. Remove loaf pan from water bath, wrap tightly with plastic wrap, and chill overnight or up to 4 days.Recipe TipWe recommend an 8½ by 4½-inch loaf pan for this recipe. If your pan is 9 by 5 inches, begin checking for doneness at 1 hour.
- To unmold, slide paring knife around edges of pan. Invert serving platter on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using rubber spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)Recipe TipServe the flan on a platter with a raised rim to contain the liquid caramel.
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