Ingredients: Flan
- 1 cup sugar (for caramel)
- 4 eggs
- 1 can of condensed milk
- 1 can of evaporated milk
- 1 Teaspoon vanilla extract
Preparation method: Flan
Start by making the caramel. Place the sugar in a non-stick pan over medium heat and allow it to melt slowly, stirring occasionally until you get a golden caramel.
Pour the hot caramel into the bottom of a flan mold, spreading it evenly. Allow to cool while you prepare the flan mixture.
In a large bowl, beat the eggs until well mixed. Then, add the condensed milk, evaporated milk and vanilla extract. Mix everything until you obtain a homogeneous mixture.
Pour the flan mixture over the caramel in the prepared pan.
Cover the mold with aluminum foil and place it inside a baking tray. Fill the tray with hot water until it reaches approximately half the height of the flan mold.
Bake the flan at 180°C for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Once ready, remove the flan from the oven and allow it to cool to room temperature. Then, refrigerate it for at least 4 hours or overnight.
To unmold the flan, run a knife around the edges of the mold and place a plate upside down on top of it. Carefully turn the mold upside down and gently remove. The caramel will flow over the flan, creating a shiny, delicious finish.
Creative Variations:
- Coffee Flan: Add a spoonful of instant coffee to the flan mixture before pouring it into the mold. This will give the flan a subtle coffee flavor that pairs perfectly with its creaminess.
- Coconut Flan: Substitute evaporated milk for coconut milk and add ½ cup shredded coconut to the mixture. This will give the flan a delicious tropical aroma and a slightly denser texture.
- Chocolate Flan: Stir 100 grams of melted semi-sweet chocolate into the flan mixture before baking. The result will be a decadent flan with an intense chocolate flavor that will delight cocoa lovers.
Helpful tips:
- For a smoother, lump-free flan, be sure to beat the eggs well before adding the other ingredients.
- When baking the flan, it is important that the water in the pan is hot to help cook the flan evenly.
- If you want a lighter flan, you can use skim milk instead of evaporated milk, although the final texture will be slightly different.