Spanish Flan
The quickest dessert you can make without dusting yourself in flour! Flan is a baked Spanish pudding made with condensed milk and eggs and glazed in caramel. You'll be a rockstar at the next party and no one will know that all you did was pour and mix a few ingredients!
Ingredients
- ΒΌ cup sugar
- 3 egg yolks plus 2 whole eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- First, begin by making the caramel. In a saucepan over very low heat, cook sugar until it turns a deep amber color and all the crystals have melted. Tilt the pan so the sugar melts evenly. DO NOT USE ANY UTENSIL.
- Once sugar has caramelized, pour it quickly into an 8 inch round pan. It's okay if the sugar crystallizes because once the flan is baked, the caramel will melt.
- To make the flan custard, crack 4 eggs in a large mixing bowl and whisk together (I use my large 1 quart measuring mug).
- Slowly add in condensed milk and mix it into the eggs really well. (Condensed milk is quite thick so I like to add it before evaporated milk).
- Finally pour in the evaporate milk along with vanilla and whisk really well.
- Pour this mixture over the caramel.
- Next, place the pan in a roasting tray filled half way up with water. This is called water bath. This will ensure that the flan evenly bakes in the oven.
- Bake for 55-60 minutes or just until the edges are set and the center still wobbles a little bit when you shake the pan.
- Let the flan cool on the counter before placing it in the fridge for a 3-4 hours to set.
- When ready to unmold, run a knife under hot water, wipe it clean, and then run it along the edge of the pan.
- Shimmy the pan a little and invert the flan onto a large serving dish. Make sure the dish has raised edges to catch all that melted caramel.
- Slice and enjoy!