Flan
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
Custard
  • 4 eggs
  • ½ cup + 1 tablespoon/ 112 grams sugar
  • ½ cup/ 120 ml whole milk (any cow's milk will work, soy won't!)
  • 12oz/ 340 gram can evaporated milk
  • ½ teaspoon vanilla
Caramel
  • 4 tbsp/ 50 grams sugar
Instructions
  1. Fill the bottom of the double boiler with water. You want the water to be just at the level of the bottom of top of the double boiler (when the two pieces are fitted together). Heat the water on medium until it comes to a gentle boil. Let it gently boil while you do other steps.
  2. In a blender combine the eggs, sugar, milk, evaporated milk, and vanilla. Set aside.
  3. On another burner over low heat, heat the 4 tablespoons of sugar (for the caramel) in the top of the double boiler. Stir constantly!
  4. Watch the sugar carefully so it does not come to a boil. The sugar will turn from white granules, to small rocks, to smooth liquid. When you have only 1-2 small tiny clumps but mostly liquid remove the heat. Continue stirring for another 30-60 second until you feel it thicken slightly and a spoon dragged through will leave a bit of trail.
  5. Quickly re-blend the custard in the blender.
  6. Using a ¼ measuring cup, fill it with custard. Press the cup against the side of your double boiler that has the caramel. Slowly pour the custard over the caramel. Going this slow means the custard will sit atop the caramel and not mix in.
  7. Once the caramel is totally covered in a layer of custard you can start to pour faster. You can either continue with the measuring cup or you can lean the lip of the blender on the edge of the double boiler and slowly pour. Whatever you do, don't just plop the custard on!
  8. Once the custard as been completely added, put the top of the boiler over the bottom with the boiling water. Cover with the lid.
  9. Watch the water. If it's bubbling too fast lower the heat. You want it to be a continuous boil but not aggressive and bopping.
  10. Cook until the flan wobbles slightly (like jello) when you gently shake the pan. This can take between 1.5 and 3 hours. Depends on the amount of water you have and how high the heat is. Check on the flan every 30-45 minutes. Check it by gently shaking the pan to test the wobble. Check it also by making sure you have at least ½ inch of water.
  11. When finished cooking, remove the lid and the bottom of the double boiler. Let cool for 30 minutes at room temperature. Wipe the lid dry so condensation won't ruin the flan.
  12. Cover the flan with the lid and put in the fridge for at least one hour, but ideally until you're ready to serve.
  13. Remove the lid, put a plate or pie plate over the double boiler. Holding them both firmly, quickly flip the double boiler over so the flan will fall out onto the plate.
  14. Spoon out any caramel left behind in the double boiler.
  15. Slice and serve
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/01/06/flan/