Homemade Flan Recipe

Step 1: Prepare the Caramel

• Preheat the Oven: Start by preheating your oven to 180°C (160°C fan/gas mark 4). This ensures the oven is at the right temperature when you're ready to bake.
• Combine Sugar and Water: In a large, heavy-bottomed saucepan, add 120g of caster sugar and 2 tablespoons of water. The water helps to dissolve the sugar evenly, preventing it from crystallizing.
• Cook the Caramel: Place the saucepan over high heat. Avoid stirring the mixture initially, as this can cause crystallization. Instead, gently swirl the pan as the sugar begins to dissolve.
• Watch for Color: After about 5 minutes, the sugar will turn a deep golden color. This indicates that it has turned into caramel. Be careful not to overcook it, as burnt sugar will have a bitter taste.
• Pour into Tin: Immediately pour the hot caramel into a 20cm flan tin (a tin with no loose bottom). Tilt the tin to ensure the caramel coats the base evenly. Let it cool for about 10 minutes until it hardens.

Step 2: Make the Custard

• Whisk the Eggs and Vanilla: In a large mixing bowl, add 5 medium eggs and ½ to 1 teaspoon of vanilla extract (adjust based on your preference for vanilla flavor). Use a whisk to beat the eggs until they are well blended.
• Combine the Milks: Gradually whisk in 397g of condensed milk, 400ml of evaporated milk, and 150ml of whole milk. Make sure to mix thoroughly to avoid lumps. The mixture should be smooth and creamy.
• Prepare for Baking: Carefully pour the custard mixture into the flan tin over the set caramel. Cover the tin tightly with aluminum foil to prevent moisture from entering during baking.
• Create a Water Bath: Place the flan tin into a high-sided baking tray (around 5cm deep). Pour boiling water from a kettle into the tray until it reaches halfway up the sides of the flan tin. This gentle baking method helps the custard set evenly.
• Bake: Transfer the entire setup to the preheated oven and bake for 50 minutes. Check for doneness by inserting a knife into the center; it should come out clean.

Step 3: Cool the Flan

• Remove from Oven: After baking, carefully take the flan tin out of the water bath (use oven mitts to avoid burns).
• Cool Down: Remove the foil and place the tin on a wire rack or countertop to cool for about 30 minutes. This allows the flan to settle and makes it easier to handle.
• Chill: Once just warm, cover the tin with plastic wrap or a lid and refrigerate for at least 6 hours, or overnight. Chilling enhances the flavor and texture of the flan.

Step 4: Serve the Flan

• Loosen the Edges: When you're ready to serve, run a butter knife around the edge of the flan tin to loosen the flan from the sides.
• Invert onto Plate: Take a large serving plate (preferably with a raised edge to catch the caramel) and place it upside down over the flan tin. Invert quickly to release the flan onto the plate.
• Slice and Serve: Cut the flan into wedges. Drizzle any remaining caramel from the tin over the slices for added sweetness. Enjoy your creamy, delicious flan as a delightful dessert!

Additional Tips

• Ingredient Quality: Use high-quality vanilla extract and fresh milk for the best flavor.
• Caramel Consistency: If the caramel hardens before you can pour it, gently reheat it on low heat until it melts again.
• Serving Suggestions: Flan can be served plain or with fresh fruit, whipped cream, or a sprinkle of cinnamon for added flavor.
• Storage: Store any leftovers in the refrigerator, covered, for up to 3 days.