Homemade Flan (with condensed milk)
A good flan recipe made with condensed milk is a must. It's a fantastic vanilla custard baked in caramel at a low temperature, which means it comes out very creamy and luscious. It's one of my heritage recipes and a very popular dessert in Latin countries and Spain. A must for 5 de Mayo.
Servings 6 servings
Ingredients
For the caramel:
- ½ cup granulated sugar
- 3 tablespoons water
- ⅛ teaspoon lemon juice it's optional and it prevents the caramel from solidifying after it's baked
For the custard mixture:
- 1 ⅓ cup whole milk
- 1 tablespoons vanilla extract
- 5 eggs at room temperature
- 7 ounces sweet condensed milk ¾ cup + 2 tablespoons
Instructions
- Preheat the oven to 325°F (165°C)
- Have ready 6 mini flan molds or individual ramekins. Make sure they're plain with no ridges or patterns. You can use individual muffins or popover pans.
For the caramel:
- Place ½ cup granulated sugar in a non-stick skillet. Add 3 tablespoons water and swirl to moisten.
- Cook at medium-low heat. It will start to melt and bubble. The color will change as it cooks more, so swirl gently the pan to cook it more evenly. Don’t let it turn too dark or it will be bitter.
- Once the caramel is golden brown, you can add ⅛ teaspoon lemon juice (it's optional and it prevents the caramel from solidifying after it's baked).Divide it into the six molds, covering the bottoms before it solidifies. Let it firm up while you prepare the custard.
For the flan mixture:
- Blend 5 eggs well in a large bowl using a hand whisk (avoid an electric mixer as it will add a lot of air to your custard).
- Add 7 ounces sweet condensed milk, 1 ⅓ cup whole milk and 1 tablespoons vanilla extract, and whisk until well combined and integrated.
- Place your molds inside a baking tray with at least 2-inch sides.
- Divide the mixture evenly between the prepared pans. You can strain it for a smoother flan.
For the water bath:
- Place the roasting pan or baking tray inside the preheated oven and slowly pour hot water from a jar. It might spit a little.
- Bake the individual flans for about 40-45 minutes, or until a toothpick inserted in the center of the flan comes out clean. Remove from the water bath and let them cool down to room temperature on a wire rack before refrigerating.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight before removing.
Remove the flans from the ramekins with care:
- Run a smooth-bladed knife around the edges to loosen it. Place a serving plate on top of the flan mold, hold both tightly, and quickly invert them.
- Gently lift the mold, allowing the caramel flan to release onto the plate. The caramel sauce will flow over the flan.
- Serve them with sweetened whipped cream, dulce de leche or both.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Refrigerating the flan is an essential step that can't be skipped. It's similar to making a cheesecake. Cover it well with plastic wrap. There should be no open spaces for the air to enter, so the custard doesn't dry while in the fridge. You can leave it for 3-4 days in the refrigerator before unmolding and serving it.
Don't use evaporated milk for this recipe. Using only evaporated milk results in a thinner flan with a different, less luscious texture. And you'll have to adjust other ingredients. So, for best results, stick to the ingredients in the recipe card.
