Flan
Flan is a delicious and creamy dessert that is popular in many parts of the world.
Ingredients
Caramel
- ¼ cup water
- 1 cup granulated sugar
Flan
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 4 large eggs room temperature
- 2 egg yolks room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract for extra coconut flavor
- ½ teaspoon salt enhances flavor and balances sweetness
Instructions
Step 1: Prepare the Caramel
- Preheat the oven to 350°F (175°C).
- In a small saucepan, combine sugar and water over medium heat. Stir continuously until the mixture melts and turns a deep golden-brown color (about 7–10 minutes). Be careful not to burn it.
- Quickly pour the caramel into an 8-inch round baking dish, swirling it to coat the bottom evenly. Set aside.
Step 2: Make the Custard
- In a mixing bowl, whisk together eggs, egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, coconut extract, and salt until well combined.
- Strain the mixture through a fine-mesh sieve to remove any egg bits for an extra smooth texture.
- Pour the custard mixture over the caramel in the baking dish.
- Tap the dish lightly on the counter to release any air bubbles.
Step 3: Bake in a Water Bath
- Place the flan dish inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the flan dish.
- Carefully place in the oven and bake for 50–60 minutes, or until the center is set but still jiggles slightly.
- If necessary, check doneness by inserting a knife or toothpick in the center—it should come out clean with slight moisture.
Step 4: Chill and Serve
- Remove the flan from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours (or overnight for best results).
- To serve, run a knife around the edges of the flan. Place a serving plate over the dish and carefully invert to release the flan. The caramel will cascade over the top.
- Garnish with shredded coconut, toasted coconut flakes, or whipped cream for a beautiful finish.
Notes
Pro Tips for the Best Flan
- Use Room Temperature Eggs – This ensures a smoother custard.
- Strain the Mixture – For the creamiest texture, strain the custard before baking.
- Don’t Skip the Water Bath – This prevents the flan from cracking and ensures even baking.
- Chill Thoroughly – Flan tastes best when fully chilled, so don’t rush this step!
- Cover While Chilling – This prevents any fridge odors from affecting the taste.
- Be Gentle When Inverting – If the flan sticks, dip the bottom of the baking dish in warm water for a few seconds to loosen it.
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