If you are a fan of jiggly, soft flan that melts in your mouth, then I have the perfect flan recipe for you.
How to Make the Perfect Flan
- use a water bath
- use gentle heat to cook the flan
- cover with foil
- check for the jiggle and make sure it is still there when you take the flan out of the oven
The Perfect Flan
A creamy and jiggly flan that melts in your mouth.
Ingredients
Caramel
- 1 cup sugar
Custard
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 4 eggs
- 1/4 cup granulated sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- 2 quarts water for water bath
Instructions
- Preheat oven to 325 degrees F.
Caramel
- Make caramel by heating sugar in a medium saucepan on medium high heat for 5-7 minutes. As you see the sugar browning, swirl the pan to allow the melted sugar to touch other sugar crystals. This will help with even caramelization. When sugar is completely liquid and golden brown, turn off heat. Immediately drizzle evenly into 6-8 ramekins. Allow to sit for 5 minutes.
Custard
- Make custard by beating together heavy cream, milk, eggs, sugar, vanilla bean paste, vanilla extract, and salt. Beat until well incorporated.
- Boil 1 quart of water. Set aside.
- Then evenly distribute custard mixture into the ramekins. Place ramekins onto a baking sheet. Then cover the ramekins with foil. After placing the baking sheet into the oven, carefully pour the boiled water into the baking sheet so that the ramekins are sitting in hot boiled water.
- Bake flan at 325 degrees F for 40-45 minutes or until eggs have a slight jiggle.
- Then remove from the oven, allow to cool completely. When it is cooled, remove the ramekins from the water bath and refrigerate overnight. Serve cold the next day.
- To release the flan from the ramekins, run a clean sharp knife around the edge of the inside of the ramekin to loosen the flan. Jiggle the flan around the ramekin to loosen it. Then flip the ramekin onto a plate in one swift motion. The flan should release with the caramel side on top.
