Caramel Flan
Ingredients
- 100 gWhite sugar (for the caramel)
- 2.7 pcEgg (whole)
- 266.7 mlWhole sweetened condensed milk (at room temperature)
- 233.3 mlUnsweetened condensed milk (evaporated milk type)
- 0.7 tbspVanilla extract (liquid)
Method
A smooth, dense custard with a perfect hold, topped with a deep liquid amber caramel. The texture is creamy and hole-free, with a bold vanilla aroma.
- 1
Pour the white sugar into a heavy-bottomed saucepan. Heat over medium without stirring. When the sugar turns deep amber and starts to smoke slightly, pour immediately into the bottom of a mold. Tilt the mold to coat the sides.
- 2
In a mixing bowl, whisk the eggs with the vanilla extract. Add the sweetened condensed milk and the evaporated milk. Mix gently with a whisk without incorporating air to avoid bubbles during baking. Strain the mixture through a fine mesh sieve.
- 3
Pour the mixture into the caramelized mold. Place the mold in a larger dish filled two-thirds with hot water. Bake at 160°C. The flan is ready when the center is set but still jiggles like jelly.
Frequently asked questions
How do you get this dish right?
- Do not over-whisk: air bubbles create holes during baking; the flan should be solid.
- Straining is mandatory to remove egg chalazae and ensure a silky texture.
- Let it chill for at least 6 hours before unmolding, or the flan will collapse.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in its mold or under a cake dome.
