Flan (Caramel Custard)
This recipe comes from a friend who is a first-generation Cuban immigrant. It has a rich and creamy, traditional Cuban flavor. It may be too much for an 8x8 inch pan, but it fits perfectly in a heart-shaped cake pan.
This recipe comes from a friend who is a first-generation Cuban immigrant. It has a rich and creamy, traditional Cuban flavor. It may be too much for an 8x8 inch pan, but it fits perfectly in a heart-shaped cake pan.
- Carbohydrate 2.50809727774896 g
- Cholesterol 4.9611665425 mg
- Fat 1.61363912631506 g
- Fiber 0 g
- Protein 1.59875562668756 g
- Saturated Fat 0.925467560176676 g
- Serving Size 1 1 Serving (52g)
- Sodium 20.0336661703834 mg
- Sugar 2.50809727774896 g
- Trans Fat 0.188288095308034 g
- Calories 36 calories
Step-by-step
- Preheat oven to 350 degrees.
- Place a shallow pan large enough to hold the mold in the oven and fill with 1 inch of water.
- Cover the bottom of the mold with 1/4 inch of white sugar and heat over a very low flame (medium on electric).
- In a blender, combine the remaining ingredients.
- When the sugar is caramelized, add vanilla to the mixture, then pour the mixture into the mold.
- Place the mold in the pan.
- Bake for 1 hour.
- The flan is done when it springs back when touched.
- Loosen with a knife and turn it over onto a plate.
Swapping evaporated milk for fresh whole milk alters the protein ratio, yielding a custard that lacks structural integrity and weeping moisture upon unmolding. Standardizing density requires evaporated and condensed milk, whose low water content guarantees a velvety crumb. Caramelization demands patience; melting dry sugar over low heat prevents burning before the sucrose reaches the amber stage.
Water Bath Mechanics and Equipment
Thermal control remains the central challenge when baking dairy-heavy custards. Placing the mold inside a larger roasting pan filled with one inch of water creates a thermal buffer, insulating the proteins from direct oven heat and preventing the edges from scrambling before the center sets. Preheat this water bath to 350 degrees Fahrenheit alongside the oven so the cooking process begins immediately upon insertion. Professional kitchens rely on metal molds because glass conducts heat too slowly, extending bake times unpredictably. Watch for the one-hour mark closely; the custard is finished when the center springs back gently under fingertip pressure.
- Strain the blended dairy and egg mixture through a fine-mesh sieve to eliminate chalazae and trapped air bubbles.
- Cool the baked flan completely at room temperature before chilling it in the refrigerator for at least four hours to set the structure.
- Run a thin paring knife around the inner perimeter of the mold to break the vacuum seal before inversion.
