Secrets to Making a Perfect Flan Recipe

Instructions:

Prep the caramel:

In a heat-proof bowl, add sugar and 2 tablespoon of water. Gently mix and place in the microwave for 3 minutes (the amount of time depends on the power of your microwave). Check the mixture if it turned in golden color.
If 3 minutes is not enough to turn the sugar mixture into amber color, add extra 30 seconds (mine took about 3.5 minutes to get the golden color).
To make the caramel lighter in color, quickly add two teaspoons of water into your hot caramel. Expect the caramel to bubble up and splatter fiercely. Use a heatproof spoon and give the mixture a quick stir until the caramel becomes a golden sauce.
Work quickly in spooning the extremely hot caramel sauce into each of your molds. You can move each mold to ensure that their bottoms are distributed evenly. Place the ramekins on the kitchen counter for about five minutes. This will be enough time to harden the caramel. If you want more caramel sauce, you can just make some more at this point.

Temper the milk:

Start tempering the milk. Add the heavy cream, milk, vanilla and a pinch of salt in a saucepan. Heat the mixture in low heat and continue to stir until the sugar dissolves completely. Remember not to let the milk mixture reaches into boiling point, we only need to warm the milk (about 80°C temperature). Pay attention and turn the heat off once the milk reaches to a perfect temperature.

Prep the Custard:

Meanwhile, while waiting for the tempered milk, you can start preparing the egg mixture. Just combine the 3 whole eggs and 2 egg yolks into a separate heat-proof bowl. Whisk or beat the egg gently NOT to get that foamy mixture while avoiding too much air. Simply whisk on one direction, if possible.
Once the milk is perfectly warmed and has reached about 80°C in temperature, gradually ladle the warm milk into the egg mixture. Keep the whisk moving while adding the milk to distribute the temperature. Tempering the eggs helps reduce the eggy smell in the egg custard.
Pass the loose custard mixture through a fine sieve. This will eliminate any egg curds or lumps from tempering the eggs earlier.
Double strain the custard mixture to get that smooth Leche flan texture. After straining, let the mixture cool down for about 12 minutes.
Don’t forget to scoop out some bubbles from the custard mixture to eliminate pot marks being formed after cooking.
As you wait for your egg and milk mixture to cool, preheat your oven to 150°C (302°F). By this time, you can go ahead and start molding your caramel.

The Baine-Marie method:

Bring 1 liter of water to a boil. After the water boils, set into a simmer and proceed to the next step.
Now, get a deep bottom baking pan. Arrange two layers of towels at the bottom of your baking pan. Lining or cushioning 2 towels will protect the ramekins from the intense heat at the bottom and keep them stable.
Now, the oven preheated at 150°C, the boiling water is ready, the caramel coat is set at the bottom of ramekins, the custard mixture is at room temperature; it’s time for the magic moments. The BAKING.
Pour the custard mix into the ramekins. Try to pour closer to the dishes so as not to cause any splash effects as this will cause bubbles.
Make sure that the filling reaches ¾ of the ramekins. This ensures prettier, better-tasting flans.Cover each ramekins with aluminum foil to keep the water out while steaming.
Transfer the waterless pan lined with kitchen towels and filled ramekins into the preheated oven. Now, this is the right time to pour the hot water into the pan. Avoid getting water into the ramekins.
Transfer the waterless pan lined with kitchen towels and filled ramekins into the preheated oven. Now, this is the right time to pour the hot water into the baking pan. Avoid getting the water into the ramekins.
After pouring water into the pan, close the oven doors, and bake at 150°C for about 30 to 35 minutes until the custard is just starting to set. Check them every 15 minutes.
So, avoid the overcooked flan dilemma and remove the container flan from the heat asap. The temptation to cook them a little longer is great, thinking the center is still somewhat jiggly. Please, don’t. The flan will continue to cook once outside the oven and even in the cooling process.
So, avoid the overcooked flan dilemma and remove the container flan from the heat asap. The temptation to cook them a little longer is great, thinking the center is still somewhat jiggly. Please, don’t. The flan will continue to cook once outside the oven and even in the cooling process.
Once the flans are done, remove them from the oven asap. Let them cool in the water bath for more than an hour. Once cool enough, cover each with a saran wrap before chilling them in the fridge overnight or at least 4 hours before serving.

Before Serving:

Run a thin knife around the edge of the ramekin to get it off and break the seal. Expect to see some caramel liquid oozing out once you flip it over.
Position a flat serving plate face down on top of the ramekin. Hold the plate firmly as you flip it over. The flan should just drop down onto the plate.
Pour extra caramel liquid over the flan. If the flan doesn’t come out easily from the ramekin, place boiling water into a deep bottom dish.
Give it a quick dip and flip it again onto the serving plate. Repeat the process until it easily falls down. Get ready to enjoy your tasty and velvety-smooth flan.

How to serve:

Serve the flan as it is. If you want to put Vietnamese elements to your flan, just drizzle some espresso and rich coconut milk. Serve it with crushed ice.

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Secrets to Making a Perfect Flan Recipe

Equipments:

Ingredients:

for Caramel:

Custard Fillings:

Extra Caramel Sauce (optional):

Watch the Video:

Instructions:

Prep the caramel:

Temper the milk:

Prep the Custard:

The Baine-Marie method:

Before Serving:

How to serve:

Notes:

Nutrition Information: