HOW TO MAKE FLAN🍮😋🫶🏼

I have been making cuban flan for many many years now and every single person that has the pleasure to try one of my flan’s ends up falling in love with the taste and the smoothness of it so let me tell you my recipe.

Ingredients:

3 eggs

1 can of condensed milk

1 can of evaporated milk

1 TSP Vanilla Extract

1/4 teaspoon salt

For the caramel sauce:

1 and 1/2 cups white sugar

3 tablespoons water

The first part you’ll make is the caramel sauce. All you need to do is add the sugar and water to a sauce pan and cook until it turns into caramel. It will go through a few stages and you might think you did something wrong but keep going…it’ll turn into caramel…I promise! Keep a close eye on it though because once it turns to caramel, it can burn and become bitter very quickly!

Once the caramel is ready, you can add it to a loaf pan immediately before it begins to harden. Be careful touching the pan without oven mitts because it will get very hot! Swirl the caramel around to coat the bottom and sides then set it aside while you make the flan mixture.

To make the flan mixture, add the remaining ingredients to a bowl and blend with a hand mixer. If this didn’t have so many raw eggs in it, I’d totally drink it because it smells soooo good!!

The flan mixture gets poured over the caramel in the loaf pan but it gets strained as you pour. This removes any little bits of egg that didn’t get blended and gives you a perfectly smooth texture.

Once the flan mixture is ready, you’ll place the loaf pan inside of a pan.

This recipe gets baked in a water bath. I like to place the pans in the oven and THEN fill the outer pan with water. It’s just easier to carry it and place it in the oven that way. The water should come at least half way up the loaf pan and make sure the water is hot this helps make the flan faster.

This gets baked, covered with aluminum foil for 1 hour.

It will still be jiggly when it’s done but it should not be watery.

After baking, let the flan come to room temperature on the counter before refrigerating (I usually just wait about 2 hours). Once cooled on the counter, refrigerate it for at least 3 hours or overnight.

How to flip the flan:

Once the flan has cooled in the refrigerator, you can flip and serve it. Run a thin knife along all the edges of the flan to loosen from the pan. Place a dish with high sides (to hold the caramel) over the top of the loaf pan and turn everything over. The flan should plop right out. You should have plenty of the caramel loosen and come out of the pan.

Serve the flan cold with a spoonful of the caramel sauce poured over top and enjoy!!

#food #foodoflemon8 #recipeideas #foodie #foodlover #DELICIOUS #yummy #Lemon8Diary #unaesthetic