Flan makes a delightfully elegant summer dessert without all the effort and expenses you would normally incur in the creation of something way more complicated but with no guarantee of turning out the way you want it. Flan spares you the pain of spending hours planning, baking and assembling; you can actually just whip it all together well in advance and whip it out at the very last moment and still expect a pat on the back for your culinary flair. Taken from Kitchme, this Spanish flan ditches the regular milk and eggs custard to derive its rich, velvety smooth texture from a mixture of condensed and evaporated milks. My tin of condensed milk had an almost dulce de leche consistency, which added to the pronounced caramel flavour I was hoping for in this simple yet ‘sophisticated’ dessert.
1 cup white granulated sugar
3 large eggs, room temperature
1 can (14 ounce) sweetened condensed milk
1 can (12 fluid ounce) evaporated milk
1 tablespoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Place a medium saucepan over medium-low heat.
- Melt the sugar in the pan until liquefied and golden in color. Be very careful when handling syrup.
- Pour hot syrup into a 9 inch round glass baking dish, turning to evenly coat the bottom and sides.
- In a large bowl, beat the eggs. Beat in condensed milk, evaporated milk and vanilla until smooth.
- Pour egg mixture into the baking dish and cover with aluminum foil. Bake in oven for 60 minutes.
- Let cool completely. To serve, carefully invert onto serving plate with edges when completely cool.