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Introduction: Vanilla flan, with its smooth texture and delicate flavor, is a timeless dessert that brings comfort and joy to any occasion. This luscious custard, topped with caramelized sugar, has a rich history that spans cultures, but its charm remains universal. Whether you're serving it for a holiday, a family gathering, or simply treating yourself to something special, this homemade vanilla flan recipe is sure to impress with its simplicity and decadence. Let's dive into creating this melt-in-your-mouth treat from scratch.
Ingredients:
1 cup granulated sugar (for caramel)
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar (for custard)
1 tablespoon vanilla extract
Pinch of salt
Instructions:
Caramelize the sugar:
In a medium saucepan, place 1 cup of sugar over medium heat. Stir occasionally to prevent burning. As the sugar melts, it will begin to turn golden. Once it reaches a deep amber color, carefully pour the hot caramel into the base of a 9-inch round baking dish. Swirl the dish to evenly coat the bottom with the caramel, then set it aside to cool and harden.
Prepare the custard:
In a separate saucepan, combine the milk and cream. Warm over medium heat until the mixture is hot but not boiling.
In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth. Gradually pour the warm milk and cream mixture into the egg mixture, stirring continuously to prevent the eggs from curdling.
Bake the flan:
Pour the custard mixture over the cooled caramel in the baking dish. Place the dish into a larger roasting pan, then fill the roasting pan with hot water halfway up the sides of the flan dish (this is called a water bath, which helps the custard cook evenly).
Bake at 325°F (163°C) for 50-60 minutes, or until a knife inserted into the center comes out clean.
Cool and serve:
Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate the flan for at least 4 hours or overnight to allow it to set fully.
To serve, run a knife around the edges of the flan to loosen it. Invert a serving platter over the dish, and gently flip it to release the flan. The caramel sauce will flow over the top, creating a beautiful glaze.
Tips for Serving and Storing:
Serving: Flan is best served chilled. You can garnish it with fresh berries, whipped cream, or a sprinkle of cinnamon to add an extra layer of flavor and color.
Storing: Store any leftover flan in an airtight container in the refrigerator. It will stay fresh for up to 3 days. However, due to its delicate nature, it’s best enjoyed within the first two days for optimal taste and texture.
Make Ahead: The flan can be made a day in advance, allowing the flavors to meld and ensuring it's properly chilled when served.
Variants:
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