Traditional Flan Recipe: A Step-by-Step Guide to Creamy Perfection

Flan, that iconic custard dessert with its unbelievably smooth texture and rich caramel topping, is a culinary masterpiece that deserves a spot in every dessert lover's repertoire. This traditional flan recipe will guide you through each step, ensuring you achieve a perfectly jiggly, melt-in-your-mouth flan that will impress your family and friends. Let's dive into the details!

Ingredients You'll Need:

This recipe uses readily available ingredients, making it perfect for both novice and experienced bakers.

• For the Caramel:
  • 1 cup granulated sugar
  • ¼ cup water
• For the Custard:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment You'll Need:

Having the right tools makes the process smoother. Here's what you'll need:

• 9-inch baking dish (preferably round)
• Large saucepan
• Whisk
• Rubber spatula or wooden spoon
• 9x13 inch baking pan
• Oven

Step-by-Step Instructions:

Let's create this delicious dessert!

Making the Caramel:

1. Prepare the caramel: In your saucepan, combine the sugar and water. Cook over medium heat, swirling the pan occasionally, without stirring, until the sugar dissolves and turns into a rich amber color. This process requires patience and careful observation; be cautious not to burn it.
2. Caramelize the sugar: Once a deep amber color is achieved, carefully pour the caramel into your 9-inch baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.

Making the Custard:

1. Combine wet ingredients: In a large bowl, whisk together the evaporated milk, sweetened condensed milk, eggs, vanilla extract, and salt until well combined and slightly frothy. Be sure to whisk vigorously to ensure a smooth mixture and to incorporate air. This helps create a lighter flan.
2. Gently pour into the prepared dish: Carefully pour the custard mixture over the hardened caramel in the baking dish. Avoid any forceful pouring to prevent air bubbles.
3. Create a water bath (bain-marie): Place the baking dish into the larger 9x13 inch baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the smaller baking dish. This creates a water bath which prevents cracking and ensures even cooking.

Baking the Flan:

1. Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set around the edges and the center is just slightly jiggly. Avoid overbaking!
2. Cool and chill: Remove the flan from the oven and let it cool completely in the water bath. Then, carefully transfer the flan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.

Serving the Flan:

1. Unmolding: Once chilled, run a thin knife or spatula around the edges of the flan to loosen it. Place a serving plate upside down over the baking dish and carefully invert it. The flan should slide out onto the plate. If it doesn't, gently tap the bottom of the dish.
2. Serve and enjoy! Serve immediately and admire the beautiful, glossy caramel and the perfectly smooth, creamy texture of your homemade flan.

Tips for Flan Perfection:

• Don't overheat the caramel: Burning the caramel will give it a bitter taste.
• Use fresh eggs: Fresh eggs help create a smoother, more stable custard.
• Avoid overmixing the custard: Overmixing can incorporate too much air, leading to a less smooth texture.
• Patience is key: The slow cooling and chilling process is crucial for a perfectly set flan.

This traditional flan recipe is your ticket to creating a stunning and delicious dessert that will wow your guests. Follow these instructions carefully, and you’ll be rewarded with a flan that’s as beautiful as it is delicious! Remember to share your flan creations with us – we'd love to see your results!