Flan. Smooth, creamy, silky, and oh so delicious. I have been a lover of flan since I was a little girl. But lets get one thing clear I only eat flan made by my amazing neighbor Choco. Sure I have tried other flans at great restaurants, but they have never held a candle to Choco’s flan. I think it is pretty easy to mess up flan. Want to know why? I mess it up every time. That top caramel layer is the devil. I tried making flan for my hubby for Valentines day last year. I thought I had everything under control. I had the right sauce pan and candy thermometer and the time to babysit the sauce. But no… I messed it up. How? Who knows, only the caramel gods know. But luckily, Choco taught me her trick to making the perfect caramel for flan… no fancy pots or thermometers needed!
I felt incredibly lucky that she was going to share her tricks to making the perfect flan. It couldn’t be easier and the results are beyond restaurant quality. Think you don’t like flan? You really need to try this recipe. It is the smoothest, silkiest, rich and creamy flan you will every have. It is not too dense and yet the consistency is amazing. I get not liking a dessert for its consistency, I am not a huge fan of tapioca or rice puddings for that exact reason. If flan is made incorrectly, it can be runny like undercooked eggs…bad eats! I wouldn’t like flan either if that had (and has) been my experience. The silver lining? This recipe is fail proof. You will fall in love all over again with this amazing dessert. Everyone will ask you for the recipe and you can proudly share it with them! So I implore you…if you are a lover of flan or have decided to write off this dessert, try this recipe. Make it tonight or this weekend and you will see how magical this dessert can be. Add some fresh fruit on the side for a summery touch… amazing!
Choco’s Fabulous Flan
- 2 cans of condensed milk
- 2 cans of evaporated milk
- 8 eggs
- 1 tsp of vanilla
- 1 cup of sugar
- enough water to cover the sugar
- Preheat the oven to 325 degrees.
- To make the caramel, add your sugar into a sauce pan and add enough waster to cover the sugar. Now here is the genius part, you don’t need a spoon or thermometer or anything. Just your eyes. Place the sauce pan on medium heat. This is the only part of the dessert that you can’t walk away from, it needs a bit of babysitting. All you need to do is swirl the sugar and water together and watch for it to turn a beautiful golden brown. Keep moving the sauce pan around to combine the sugar and water. Now depending on your stove top you may want to turn the heat down a little less than medium. The caramel can go from go from a deep golden brown to burnt pretty quickly. But have faith and show the sugar who’s boss. Keep moving the sugar mixture around and once you find that pretty deep brown color turn it off and immediately take your tube pan and slowly and VERY CAREFULLY pour your sugar into the pan. I suggest holding the pan with pot holders because that sugar is hot! Try and tilt the pan around a bit and get the caramel a bit the sides the bottom is generously coated. Set the dish aside and make the custard filling.
- In a bowl combine the eggs and the evaporated and condensed milks together with a hand mixer. Once all ingredients are combined fully add in the vanilla and give it one final mix. Pour the custard mixture into your pan. Simple right? Told ya!
- Now get some water and make it super hot, but not boiling. You are going to make a bath for your flan, you know because hot tubs are fun. So take a roasting pan and fill it with the hot water. Place your tube pan in the bath and bake in the over for 50 minutes to an hour, depending on how hot your oven runs. Remove from the oven and let cool. Place in the fridge to completely cool, at least 4 hours! When ready to server, run a knife around the pan to loosen the flan. Place a pretty plate on top and invert the flan until it drops down! Enjoy!