Giant Flantasy Flan
Giant Flantasy Flan
Ingredients
For the Caramel
- 3 cups granulated sugar
- 1 cup water
For the Flan Mixture
- 10 large eggs
- 2 cups granulated sugar
- 4 12 ounce cans evaporated milk
- 2 14 ounce cans condensed milk
- 2 cups heavy cream
- 4 tablespoons vanilla extract
For Garnish (Optional)
- 1 cup fresh berries, such as strawberries and blueberries
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325
- 2
Prepare the Caramel: In a large pot, combine 3 cups of granulated sugar and 1 cup of water. Stir the mixture with a whisk. Cook over medium-high heat, without stirring once it boils, until the sugar dissolves and the mixture transforms into a smoking hot, amber-colored caramel. This typically takes about 10-15 minutes. Be careful as the caramel will be very hot.
⏱️ 15 min
- 3
Carefully pour the hot caramel into a large Bundt pan. Immediately and carefully swirl the pan to evenly coat the bottom and sides of the pan with the caramel. Set aside to cool and harden.
⏱️ 5 min
- 4
Prepare the Egg Mixture: In a large bowl, add 10 large eggs and 2 cups of granulated sugar. Whisk the ingredients vigorously until the mixture becomes pale and fluffy, about 3-5 minutes.
⏱️ 5 min
- 5
Prepare the Milk Mixture: In a separate pot on the stove, combine 4 12 ounce cans of evaporated milk, 2 14 ounce cans of condensed milk, 2 cups of heavy cream, and 4 tablespoons of vanilla extract. Heat the mixture over medium heat, stirring constantly, until it is hot and steamy, but not boiling. This should take about 5-7 minutes.
⏱️ 7 min
- 6
Temper the Eggs: Slowly pour the hot milk mixture into the egg and sugar mixture in a thin stream while continuously whisking the egg mixture. This process is called tempering the eggs and prevents them from scrambling. Continue whisking until all the ingredients are fully combined and the mixture is smooth.
⏱️ 5 min
- 7
Strain the Flan Mixture: Strain the entire flan mixture through a fine-mesh sieve directly into the caramel-coated Bundt pan. This step removes any potential egg solids or lumps, ensuring a smooth flan.
⏱️ 3 min
- 8
Prepare for Baking: Gently tap the Bundt pan on the counter several times to release any trapped air bubbles. Place the Bundt pan into a larger roasting pan. Carefully pour hot water into the roasting pan, around the Bundt pan, to create a water bath. The water level should reach approximately halfway up the sides of the Bundt pan. This water bath helps the flan cook evenly and prevents cracking.
⏱️ 5 min
- 9
Bake: Carefully transfer the roasting pan with the Bundt pan to the preheated oven. Bake at 325°F for 75-85 minutes, or until the edges are set but the center still has a slight jiggle. A knife inserted near the edge should come out clean.
⏱️ 80 min•🌡️ 325
- 10
Cool and Chill: Once baked, carefully remove the flan from the oven and remove the Bundt pan from the water bath. Allow it to cool completely at room temperature for at least 1 hour. Then, cover the flan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 120 min
- 11
Unmold and Serve: To unmold, run a thin knife around the outer edge of the flan to loosen it. Place a large serving plate upside down over the Bundt pan. In one swift motion, carefully invert the flan onto the serving plate. The caramel will flow over the flan, creating a beautiful glaze. If desired, garnish with fresh berries such as strawberries and blueberries before serving.
⏱️ 5 min
Kitchen Tools
Giant Flantasy Flan
For the Caramel
- 3 cups granulated sugar
- 1 cup water
For the Flan Mixture
- 10 large eggs
- 2 cups granulated sugar
- 4 12 ounce cans evaporated milk
- 2 14 ounce cans condensed milk
- 2 cups heavy cream
- 4 tablespoons vanilla extract
For Garnish (Optional)
- 1 cup fresh berries, such as strawberries and blueberries
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325 - 2
Prepare the Caramel: In a large pot, combine 3 cups of granulated sugar and 1 cup of water. Stir the mixture with a whisk. Cook over medium-high heat, without stirring once it boils, until the sugar dissolves and the mixture transforms into a smoking hot, amber-colored caramel. This typically takes about 10-15 minutes. Be careful as the caramel will be very hot.
⏱️ 15 min - 3
Carefully pour the hot caramel into a large Bundt pan. Immediately and carefully swirl the pan to evenly coat the bottom and sides of the pan with the caramel. Set aside to cool and harden.
⏱️ 5 min - 4
Prepare the Egg Mixture: In a large bowl, add 10 large eggs and 2 cups of granulated sugar. Whisk the ingredients vigorously until the mixture becomes pale and fluffy, about 3-5 minutes.
⏱️ 5 min - 5
Prepare the Milk Mixture: In a separate pot on the stove, combine 4 12 ounce cans of evaporated milk, 2 14 ounce cans of condensed milk, 2 cups of heavy cream, and 4 tablespoons of vanilla extract. Heat the mixture over medium heat, stirring constantly, until it is hot and steamy, but not boiling. This should take about 5-7 minutes.
⏱️ 7 min - 6
Temper the Eggs: Slowly pour the hot milk mixture into the egg and sugar mixture in a thin stream while continuously whisking the egg mixture. This process is called tempering the eggs and prevents them from scrambling. Continue whisking until all the ingredients are fully combined and the mixture is smooth.
⏱️ 5 min - 7
Strain the Flan Mixture: Strain the entire flan mixture through a fine-mesh sieve directly into the caramel-coated Bundt pan. This step removes any potential egg solids or lumps, ensuring a smooth flan.
⏱️ 3 min - 8
Prepare for Baking: Gently tap the Bundt pan on the counter several times to release any trapped air bubbles. Place the Bundt pan into a larger roasting pan. Carefully pour hot water into the roasting pan, around the Bundt pan, to create a water bath. The water level should reach approximately halfway up the sides of the Bundt pan. This water bath helps the flan cook evenly and prevents cracking.
⏱️ 5 min - 9
Bake: Carefully transfer the roasting pan with the Bundt pan to the preheated oven. Bake at 325°F for 75-85 minutes, or until the edges are set but the center still has a slight jiggle. A knife inserted near the edge should come out clean.
⏱️ 80 min•🌡️ 325 - 10
Cool and Chill: Once baked, carefully remove the flan from the oven and remove the Bundt pan from the water bath. Allow it to cool completely at room temperature for at least 1 hour. Then, cover the flan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 120 min - 11
Unmold and Serve: To unmold, run a thin knife around the outer edge of the flan to loosen it. Place a large serving plate upside down over the Bundt pan. In one swift motion, carefully invert the flan onto the serving plate. The caramel will flow over the flan, creating a beautiful glaze. If desired, garnish with fresh berries such as strawberries and blueberries before serving.
⏱️ 5 min