Flan
Flan
Ingredients
For the Caramel Layer
- 100 g powdered sugar
For the Custard Layer
- 6 eggs
- 2 condensed milk, cans
- 1 L hot milk
Instructions
- 1
Preheat your oven to 175°C (350°F).
⏱️ 10 min•🌡️ 175
- 2
Place the 100 g of powdered sugar into a saucepan. Heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden-brown caramel. Be careful not to burn it.
⏱️ 5 min
- 3
Carefully pour the hot caramel into a fluted bundt pan. Tilt and rotate the pan to evenly coat the bottom surface with the caramel. Set aside to cool and harden.
⏱️ 2 min
- 4
In a large mixing bowl, crack the 6 eggs.
⏱️ 1 min
- 5
Add the 2 cans of condensed milk and the 1 liter of hot milk to the bowl with the eggs.
⏱️ 2 min
- 6
Using an electric hand mixer, thoroughly combine the ingredients until smooth and well-incorporated. Do not overmix, as too much air can create bubbles in the flan.
⏱️ 3 min
- 7
Pour the prepared liquid custard mixture into the fluted bundt pan, on top of the hardened caramel layer.
⏱️ 1 min
- 8
Cover the pan tightly with aluminum foil. Place the covered bundt pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the bundt pan. This creates a water bath (bain-marie).
⏱️ 3 min
- 9
Carefully transfer the roasting pan with the flan to the preheated oven. Bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
⏱️ 60 min•🌡️ 175
- 10
Remove the roasting pan from the oven. Carefully take the flan pan out of the water bath. Remove the aluminum foil and let the flan cool completely at room temperature.
⏱️ 60 min
- 11
Once cooled, cover the flan pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 180 min
- 12
To unmold, run a thin knife around the edges of the flan to loosen it. Place a large serving plate on top of the fluted bundt pan. Firmly hold both the pan and the plate together and quickly invert them.
⏱️ 2 min
- 13
Carefully lift the bundt pan off the plate to reveal the finished flan, with the caramel now forming a glossy top layer and sauce around the base.
⏱️ 1 min
- 14
Slice the flan using a knife and serve a portion onto a separate plate. The flan should have a smooth, creamy texture.
⏱️ 2 min
Kitchen Tools
Flan
For the Caramel Layer
- 100 g powdered sugar
For the Custard Layer
- 6 eggs
- 2 condensed milk, cans
- 1 L hot milk
Instructions
- 1
Preheat your oven to 175°C (350°F).
⏱️ 10 min•🌡️ 175 - 2
Place the 100 g of powdered sugar into a saucepan. Heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden-brown caramel. Be careful not to burn it.
⏱️ 5 min - 3
Carefully pour the hot caramel into a fluted bundt pan. Tilt and rotate the pan to evenly coat the bottom surface with the caramel. Set aside to cool and harden.
⏱️ 2 min - 4
In a large mixing bowl, crack the 6 eggs.
⏱️ 1 min - 5
Add the 2 cans of condensed milk and the 1 liter of hot milk to the bowl with the eggs.
⏱️ 2 min - 6
Using an electric hand mixer, thoroughly combine the ingredients until smooth and well-incorporated. Do not overmix, as too much air can create bubbles in the flan.
⏱️ 3 min - 7
Pour the prepared liquid custard mixture into the fluted bundt pan, on top of the hardened caramel layer.
⏱️ 1 min - 8
Cover the pan tightly with aluminum foil. Place the covered bundt pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the bundt pan. This creates a water bath (bain-marie).
⏱️ 3 min - 9
Carefully transfer the roasting pan with the flan to the preheated oven. Bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
⏱️ 60 min•🌡️ 175 - 10
Remove the roasting pan from the oven. Carefully take the flan pan out of the water bath. Remove the aluminum foil and let the flan cool completely at room temperature.
⏱️ 60 min - 11
Once cooled, cover the flan pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 180 min - 12
To unmold, run a thin knife around the edges of the flan to loosen it. Place a large serving plate on top of the fluted bundt pan. Firmly hold both the pan and the plate together and quickly invert them.
⏱️ 2 min - 13
Carefully lift the bundt pan off the plate to reveal the finished flan, with the caramel now forming a glossy top layer and sauce around the base.
⏱️ 1 min - 14
Slice the flan using a knife and serve a portion onto a separate plate. The flan should have a smooth, creamy texture.
⏱️ 2 min