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Classic Flan
Created by: Howcan Team
Ingredients
- 1 cup white sugar
- 3 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a small saucepan, melt 1 cup of white sugar over medium heat, stirring constantly, until it turns into a golden caramel. Pour the caramel into a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Set aside to cool and harden.
- In a large bowl, whisk together 3 cups of whole milk, 1 can of sweetened condensed milk, 4 eggs, and 1 teaspoon of vanilla extract until smooth.
- Pour the milk mixture over the hardened caramel in the baking dish.
- Place the baking dish into a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.
- Carefully transfer the roasting pan to the preheated oven and bake for 50-60 minutes, or until the flan is set around the edges but slightly jiggly in the center.
- Remove the flan from the water bath and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or overnight.
- To serve, run a knife around the edge of the baking dish to loosen the flan. Place a serving platter on top of the dish and quickly invert the flan onto the platter, allowing the caramel to drizzle over the top. Slice and enjoy!
Flan, a creamy caramel custard dessert, has a rich history dating back to ancient Rome. The dish evolved as it spread through Europe and Latin America, each region adding its own unique twist. In Spain, it's known as "flan de huevo," while in Mexico, it's a popular postre. Renowned chefs like Julia Child have popularized the recipe, and top restaurants in Barcelona and Mexico City serve exquisite versions. The key to a perfect flan lies in the smooth, velvety texture and the rich caramel topping. For a twist, consider making a coconut or coffee-infused flan. Today, the best flan can be found in traditional Spanish and Mexican eateries.
80 min
8
250 calories
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