Flan
📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, creamy baked flan featuring a rich homemade caramel coating and a silky custard base. This traditional dessert offers a delicate balance of sweet caramel and smooth vanilla flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hr | None | 8 servings |
🔪 Key Equipment
- Wide saucepan
- 2 qt metal mold
- Sieve
- Pan for water bath
Ingredients
Caramel and Custard Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Sugar | Divided (1 cup for caramel, 1/2 cup for custard) |
| 1/2 cup | Water | None |
| 1/8 tsp | Cr Tartar | Cream of tartar |
| 2 tsp | Vanilla | None |
| 6 | Whole eggs | None |
| 4 | Egg yolks | None |
| 4 cups | Milk | Hot |
Instructions
Step 1: Making the Caramel
- Combine 1 cup sugar and water in a wide saucepan or 2 qt metal mold and bring to boil over moderate heat.
- Shake pan or stir occasionally, until sugar is dissolved.
- Add cr tartar and continue to boil until syrup turns golden-brown.
- Tilt mold to coat inside thoroughly with caramel syrup, or pour into a 2 qt porcelain mold which has been warmed by sitting in a pan of hot water.
- Set prepared mold aside.
Step 2: Preparing the Custard and Baking
- Combine whole eggs, egg yolks, and remaining 1/2 cup sugar and beat well.
- Add hot milk in a thin stream and stir to mix well, then stir in vanilla.
- Strain custard thru sieve into caramel-coated mold.
- Set mold into pan of hot water and bake at 325 degrees for 1 hr.
- Done when knife inserted in center comes out clean.
💡 Make-Ahead & Storage: Store the baked flan covered in the refrigerator for up to 3 days; invert onto a serving platter just before serving.
Original Recipe Scan
