Marty’s birthday was Tuesday, and he requested one of his favorite desserts, flan, rather than a traditional cake. It’s so good and surprisingly easy. If you’ve never had flan, it’s sort of like creme brulee (I like flan better) but with a soft caramel top rather than crunchy, and you don’t need a kitchen torch for the caramelizing like you do with creme brulee.
I made this once before for us, and it was just as good as the last time.
When I first made flan a few months ago, I searched my go-to recipe site, Allrecipes, for flan and decided on this recipe, and then after reading the reviews made a few modifications.
Melt one cup of sugar in a small saucepan over medium heat, stirring occasionally. It becomes a crumbly mess when you stir it…
…but eventually it liquefies. Remove immediately as soon as it liquefies for a lighter caramel, and let it cook slightly longer for a darker caramel. It will darken further during baking, so remove before it reaches the full desired color. I was busy snapping pictures so I let it cook just a tad too long, so our flan turned out a bit darker this time than last time. It is still quite good, but the darker caramel has a stronger flavor.
Safety note! Don’t stick a spoon in there thinking you’ll get a little lick of syrup. It will be more similar to lava than syrup. It’s not like a sauce that cools quickly, it stays very hot until it hardens.
Pour it into a 9 inch round glass baking dish. It begins to harden quickly, so pour it immediately after removing from heat.
Beat 3 eggs and add a can of condensed milk, a can of evaporated milk, and 1 tablespoon of vanilla. Beat until smooth.
Pour egg mixture over caramelized sugar.
Create a water bath by putting the baking dish in a large roasting pan or other large pan with sides and add about a half inch of water. This keeps the flan moist while baking.
Bake uncovered at 350 degrees for 45-50 minutes.
Cool completely on a wire rack.
Flip onto a large plate with edges to keep sauce from running off.
We served with whipped cream and blueberries, but it is superb served all by itself as well.