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Homemade flan is one of those desserts that never go out of style. Its smooth texture, vanilla flavor and shiny layer of caramel make it a must-have classic on many tables. Best of all, unlike what many think, making flan at home is surprisingly simple and doesn’t require advanced cooking skills.
With just a few basic ingredients that you probably already have at home, you can prepare a homemade flan that has nothing to envy to the one from the bakery. It is ideal to close any meal with a sweet and comforting touch.
How to prepare homemade flan
What will you need?
- 1 liter of milk
- 4 eggs
- 200 grams of sugar
- 1 teaspoon vanilla essence
For the caramel:
- 100 grams of sugar
- A few drops of water
Step by step to prepare homemade flan
1. Prepare the caramel
In a frying pan or saucepan over medium heat, place the 100 grams of sugar with a few drops of water. Do not stir with a spoon; Simply move the pan gently so that the sugar melts evenly.
When the sugar turns a golden amber color (without burning), quickly pour the caramel into the bottom of the flan mold, covering the entire base well. Watch out for burns: hot candy is very dangerous. Let cool and harden while you prepare the flan mixture.
2. Prepare the flan mixture
In a large bowl, beat the eggs with the sugar until well integrated, but without foaming. Then I added the milk and vanilla essence, and mix gently.
It is important that the mixture does not form too much foam so that the flan is smooth and without bubbles.
3. Pour the mixture
I poured the flan mixture over the pan with already hardened caramel. If you want, you can pass the mixture through a sieve to ensure a finer texture.
4. Cook in a double boiler
Place the mold in a larger dish with hot water (double boiler), and take everything to the preheated oven at 160 °C – 170 °C for approximately 50 to 60 minutes.
You know that the flan is ready when you prick it with a toothpick or knife, it comes out clean.
5. Let cool and unmold
Remove from the oven and let cool to room temperature. Then, take it to the refrigerator for at least 4 hours (ideal from one day to the next).
To unmold, run a knife around the edges, place a plate on top of the mold and turn carefully. The caramel will fall and cover the flan.
Useful tips
- Use whole milk for a creamier flan.
- If you want a more intense flavor, you can infuse the hot milk with a cinnamon stick or lemon peel before mixing it with the eggs.
- For a firmer texture, use 5 eggs instead of 4. For a softer and creamier flan, you can use 3.
- If the caramel hardens very quickly when you pour it into the mold, you can heat it for a few seconds on the stove so that it becomes more liquid.
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