This silken, caramel covered custard dessert came to Latin America from Spain and is very popular in Mexico today. Simple to make with just 6 ingredients - and easy to make ahead, which makes it perfect for entertaining. Like most custard, flan is baked in a baño maría, or“water bath until gently set to achieve its signature soft, creamy texture. It then needs to be cooled to room temperature and chilled overnight. For that reason, plan on making your flan a day in advance to serving. Once you've tried the classic, see the Chefs Notes for other flavor variations on this addictive and versatile dessert. Uses KitchenAid® Hand Mixer.
- Special Equipment: 9-in/23-cm x 5-in/12.5-cm loaf pan; 9-in/23-cm x 13 in/33-cm x 2-in/5-cm pan; spatula; pastry brush; fine mesh strainer; aluminum foil; thermometer; wire baking rack; paring knife
- Position one oven rack in the center of the oven. Preheat the oven to 325ºF/165ºC/gas 3. Place a 9-in/23-cm x 5-in/12.5-cm loaf pan in the oven to heat. (A preheated loaf pan helps spread the caramel).
- Make the caramel: In a small saucepan add the sugar and ¼ cup of water. Set the pan on a stove set to medium-low heat and cook, stirring gently with a spatula until the sugar crystals dissolve. Once the sugar crystals have dissolved, stop stirring. Brush the sides of the pan using a pastry brush dipped in water to prevent crystallization. Bring to a boil, then continue to cook until the caramel is a deep amber color, another 10-12 minutes. Swirl the pan as needed to make sure the caramel is cooked evenly.
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|Calories310Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.