Flan de Huevo: A Classic Custard Pudding Recipe
Discover the history, variations, and tips for making the perfect flan with this easy flan recipe. Indulge in the creamy goodness of a classic custard pudding, complete with a caramelized topping. Try your hand at this beloved dessert and delight your taste buds with the flavors of flan.
Ingredients
- 1 cup Granulated sugar
- 4 Large eggs
- 2 cups Whole milk
- 1 tsp Vanilla extract
- Pinch of salt
For the Caramel
- ½ cup Granulated sugar
- ¼ cup Water
Instructions
- Preheat your oven to 350°F (175°C).
- Start by making the caramel. In a small saucepan, combine the 1/2 cup of sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves completely. Increase the heat to high and let the mixture boil without stirring until it turns a golden caramel color. This process may take about 10 minutes. Once the caramel is ready, quickly pour it into a 9-inch round baking dish, swirling the dish to evenly coat the bottom. Set aside and let it cool.
- In a mixing bowl, whisk together the eggs, 1 cup of sugar, vanilla extract, and salt until well combined.
- In a separate saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
- Slowly pour the hot milk into the egg mixture while whisking continuously. Make sure to pour it in a steady stream to avoid scrambling the eggs.
- Strain the mixture through a fine-mesh sieve to remove any lumps or bubbles.
- Pour the custard mixture into the prepared caramel-coated baking dish.
- Place the baking dish inside a larger roasting pan or baking dish. Create a water bath by filling the larger pan with enough hot water to reach about halfway up the sides of the flan dish.
- Carefully transfer the pan to the preheated oven and bake for approximately 50-60 minutes or until the flan is set around the edges but still slightly jiggly in the center.
- Once the flan is done, remove it from the oven and from the water bath. Allow it to cool to room temperature, then refrigerate for at least 2 hours or overnight to set completely.
- To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and invert it, allowing the flan to gently slide onto the plate. The caramel sauce will flow over the top.
- Cut the flan into slices and serve chilled. Enjoy!
Notes
Flan is traditionally served chilled, and its texture is creamy and smooth. The caramel sauce will create a sweet and sticky layer on top of the flan.