How to make Flan | The Easiest recipe EVER!

Allow me to be honest here.

I used to HATE Flan with a passion.  It was either too eggy (yuk, I hate that texture) or too “wet & slimy” – yes that is possible.

I avoided Flan like the plague…seriously.

UNTIL, an old co-worker of mine taught me how to make Flan – nice, rich and creamy.

It is so easy.  Here’s what you need:

• Blender
• Cake pan or a pan large enough to hold the flan
• A large pan to hold water – Baño de María or Bain marie
• 1-Can of Condensed Milk
• 1-Can of Evaporated Milk
• 3 eggs
• 1 tablespoon of vanilla extract
• 1/2 teaspoon of cinnamon (more or less, it depends on how much you like cinnamon. I love cinnamon but you can also omit this if you don’t care for it.)

(for coconut flan: Instead of evaporated milk, replace one can of condensed milk with coconut milk)

Note: You can double or triple this recipe! Just make sure your pan is big enough.

Pour all ingredients in the blender and blend well.  While those ingredients are in the blender (you can turn off the blender while you make the caramel), start on your caramel sauce.

Caramel sauce

1/2 cup of sugar
2 tablespoons of water

NOTE: I made a flan a few days ago and you don’t have to add water; the sugar will melt on it’s own…just be careful not to burn it.

Stir the sugar in a small pot often so it doesn’t burn. Turn off the flame once you see a nice, semi-dark amber color. Immediately pour the caramel into the pan and swirl it around to cover the bottom. Be quick about it because once it starts to cool down,  you may have to start over. The sugar hardens quickly. When the caramel is nice and cool, pour the flan mixture into the pan. Don’t forget to place the pan in a baño de María.

Cook in a 350º oven for one hour. At 30 minutes, check to see if it’s getting too brown on top. If it is, cover loosely with foil.

Test the flan to see if it’s done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve, lay a plate on top of the mold then carefully flip it over and let the flan fall slowly onto the dish.

Here was my flan that I made before:

It is so yummy! Happy “Flan” Making!

Note: In case you were wondering, do NOT use anything that is fat-free. It will change the texture. I made one with fat-free evaporated milk and the texture was horrible. So if you must make some flan, make sure it is whole milk and not reduced fat or fat-free. 🙂