We went to a Cinco de Mayo party a few days ago and I wanted to make a Mexican dessert. I love desserts that goes with the theme of the party! One of the dessert that comes up was Caramel Flan. I heard people pronounce it “Flan” that rhymes with “Plan”. I also heard it pronounced “Flan” like “Flaun”. It’s really a “Tomato” and a “Toh-ma-to” thing, but we are not gonna focus on that! We are going to focus on how creamy, melt-in-your-mouth, and delicious dessert this is. And how easy it is to make!
First you need to make the caramelized sugar for the bottom of the pan that will be the top of the pan (You’ll see!). If you haven’t made caramelized sugar before, have no fear. It is easy but you cannot leave it alone. You need to stay by your stove so that your sugar will not burn.
After about 2-3 minutes, your sugar will turn into crystal. The first time I made this I thought it was a fail. I thought I had to throw this batch away and start a new one. But the longer I waited it actually melts away slowly and becomes…..
This beautiful caramel color means you are ready to pour. You then pour it into the pie pan like this.
You need to put this pie plate on a baking sheet that is larger than the pie plate. It will save you the trouble of moving the filled pie plate into the baking pan. After you finished the egg mixture you will put it into the pie plate and pour in the hot water into the baking pan.
So this is what is called a water bath. Water bath add moisture to the oven so the egg mixture will not crack. It might take a bit of extra step but after you eat this flan, it will be worth it!
This is how it will look like when it is done baking. If you move the baking pan, the center should not jiggle. I would bake this dessert the day before your party or event because it would need refrigeration. After it cools, you can use a knife to loosen the sides and invert unto another plate.
Tips on making this caramel flan:
- When you are making the caramel, you need to stay by your stove. The sugar can burn very easily so you need to keep stirring.
- When the caramel turned from crystal into caramel, it might have some pieces that haven’t melted yet. If it’s starting to look dark, take it off the stove and keep stirring. The pieces will eventually melt.
- Be very CAREFUL when you are pouring the hot water into the baking pan and when you are putting the baking pan into the oven.
Happy Baking!!
| Prep Time | 15 minutes |
| Cook Time | 55-60 minutes |
| Servings |
8-12 servings
|
- 3/4 cup sugar
- 4 eggs
- 1/2 tsp vanilla extract
- 1 (14oz can) sweetened condensed milk
- 1/8 tsp salt
- 1 3/4 cup water
Ingredients
|
|
- Preheat oven to 350 degrees Fahrenheit. Heat up 6 cups of water for the water bath. Put the plate into a baking pan that is larger than the pie plate.
- Heat up sugar in a small saucepan. In about 3 minutes, it will start to turn into crystals. Keep stirring until it becomes a smooth caramel. Pour into a pie plate.
- In your stand mixer, mix the eggs for 30 seconds. Add vanilla extract, sweetened condensed milk, salt and water. Mix until mixture comes together.
- Pour the mixture onto the pie plate. Slowly pour the hot water into the baking pan up to 1 inch of the baking pan. Be careful not to splatter into the pie plate. Slowly, put the baking pan into the oven.
- Bake for 55-60 minutes. Check if the middle of the pie plate does not jiggle. Slowly take out of the oven. Take out the pie plate out the baking pan. Cool completely and put in the refrigerator for 3 hours or overnight.
- When you are ready to serve, put a knife around the edge of the pie plate to loosen the flan. Invert into a large plate and serve.
Adapted from : Eagle Brand
