Flan is a traditional Mexican custard – somewhat akin to a creme bruleé. In Mexico, it is called “el imposible” which translates as ‘the impossible’, because it is SO hard to get it right.
My family, well, we REALLY like flan, & for years I’ve used a fussy & very elaborate recipe. The draw back was that it used a ton of cream, & took a lot of time, & sometimes the texture was just a bit off. Yesterday however, – New Year’s day no less, I found THE FLAN recipe. I’ll never look back.
It is the HOLY GRAIL of flan. Flavor, creaminess, TEXTURE…, & ease, oh my – this is it.
One of our guests, Ben said this, “you know when you go to an opera & the whole thing is exquisite, but then there are those few super high notes that you savor & they take you to a whole new level, & you go home completely content – especially because of those few exceptionally amazing notes? That’s what the carne asada & flan were for me tonight”. High praise indeed.
Really – the picture above was taken by one of our guests – he couldn’t cut into it until he took a photo.
I think my guests might be embarrassed if they knew that I told everyone that they each ate 3-4 servings of the flan. So, I won’t tell you – I’ll just let you wonder how much they really did eat.
Did I mention the ease of this recipe?
If not – here it is. This is a non-fussy very easy 5 ingredient flan recipe. & I had everything on hand – & chances are, you do too.
Here we go
1.5 c. white sugar
2 cans evaporated milk
1 can sweetened condensed milk
2 t. vanilla
Heat panggangan to 325*
Place sugar in a heavy medium saucepan. Begin to heat on low & allow sugar to melt. This is a slow process, & you must tilt & turn the pan swirling the sugar back & forth to help the melting process. Continue until syrup turns a deep amber. Quickly pour into an 8 x 8 glass pan or ramekins. Tilt & coat the bottom & sides before it hardens.
Place the milks, eggs, & vanilla into a blender. Blend until well mixed.
Pour into prepared (with sugar coating) pan (or ramekins).
Place 8×8 pan (or ramekins) into a 9×13 glass pyrex or similar type pan & place in oven. Carefully add approx. 3 cups of water to the 9×13 pan to create a water bath – water should surround & nearly reach the top of the sides of the 8×8 baking dish.
Bake for 60 minutes.
Remove from panggangan (carefully) & gently remove flan baking dish from water bath. Flan may still seem jiggly. Allow to cool on wire rack for approx. 30 minutes, then cover gently with plastic wrap (lightly sprayed with cooking spray to prevent sticking), & place on wire rack in refrigerator for an additional 2-3 hours or more so that it can completely set.
To serve, run small sharp knife around flan to loosen. Set in hot water for a few minutes, or gently heat bottom of baking dish on the stove for a few seconds to thin the syrup. Invert onto a serving dish, allowing syrup to run over flan. Spoon syrup onto each serving.