Flan
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich flan recipe featuring a smooth egg custard made with whole eggs and extra yolks, baked over a golden-brown caramel syrup. This elegant dessert offers a silky texture and deep caramel flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | Cooling time | 8-10 Servings |
🔪 Key Equipment
- wide saucepan
- 2-quart metal mold
- large bowl
- fine-mesh sieve
- baking pan for bain-marie
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 Cups | Sugar | Divided |
| 1/2 Cup | Water | For caramel |
| 1/8 Tsp | Cream of Tartar | None |
| 2 Tsp | Vanilla | None |
| 6 | Whole Eggs | Large |
| 4 | Egg Yolks | Large |
| 4 Cups | Milk | Hot |
Instructions
Step 1: Prepare Caramel
- In a wide saucepan, combine 1 cup of sugar and 1/2 cup water. Bring to a boil over moderate heat, stirring until the sugar is dissolved.
- Add 1/8 tsp cream of tartar and boil without stirring, shaking the pan occasionally, until the syrup turns a deep, fragrant golden brown.
- Immediately pour the caramel into a 2-quart mold, tilting quickly to coat the bottom and sides thoroughly.
Step 2: Prepare Custard
- In a large bowl, beat the 6 whole eggs, 4 egg yolks, and the remaining 1/2 cup sugar until well combined.
- Slowly pour the 4 cups hot milk in a thin stream into the egg mixture while stirring constantly.
- Stir in the 2 tsp vanilla and strain the mixture through a fine-mesh sieve directly into the caramel-coated mold.
Step 3: Bake and Serve
- Place the mold into a larger baking pan and fill with hot water halfway up the sides of the mold.
- Bake at 325°F for 1 hour, or until a knife inserted near the center comes out clean.
- Remove from the water bath and cool completely. Run a thin knife around the edge and invert onto a rimmed serving platter.
💡 Make-Ahead & Storage: Flan is best made a day in advance and kept chilled in the refrigerator to allow the caramel to liquefy into a sauce.
Original Recipe Scan
