Homemade Flan Recipe – TheirSearches

Introduction

Indulge in the creamy richness of homemade flan with this easy-to-follow recipe. Flan, a beloved dessert in many cultures, combines silky custard with a caramelized syrup for a decadent treat. Whether you’re preparing it for a special occasion or simply craving a delightful dessert, this recipe promises to deliver smooth, velvety flan that melts in your mouth.

Ingredients

6 large eggs
150 g sugar

1 liter milk
2 teaspoons caramelized liquid vanilla extract

Instructions

1. Preheat the Oven

Preheat your oven to 170°C (340°F). Ensure the oven rack is positioned in the middle to allow even baking.

2. Prepare the Mixture

In a large mixing bowl, crack and beat the 6 large eggs for about 30 seconds until they are well combined.

Add 150 g of sugar gradually while continuing to beat the eggs until the mixture becomes smooth and pale in color.
Slowly pour in the 1 liter of milk, ensuring it’s at room temperature to prevent curdling, and add 2 teaspoons of caramelized liquid vanilla extract.
Mix gently until all ingredients are fully incorporated and the mixture is smooth and homogeneous. Avoid overmixing to prevent excess air bubbles.

3. Prepare the Mold

Take a baking dish or mold of your choice (traditionally a round mold with a hole in the center is used for flan) and generously butter the interior to prevent sticking.
Carefully pour the prepared flan mixture into the buttered mold.

4. Baking

Place the filled mold into the preheated oven. Bake at 170°C (340°F) for 40 to 50 minutes, or until the flan is set. To check for doneness, insert a knife or toothpick into the center of the flan; it should come out clean when the flan is fully cooked.

5. Cool and Serve

Once baked, remove the flan from the oven and allow it to cool completely in the mold on a wire rack. Cooling the flan slowly helps it to set and enhances its texture.
Once cooled, carefully run a knife around the edges of the mold to loosen the flan. Place a serving plate over the mold and invert it quickly and carefully to release the flan onto the plate. The caramelized syrup will flow over the top, creating a beautiful presentation.

Tips for Perfect Homemade Flan

Use Fresh Ingredients: Fresh eggs and high-quality milk contribute to the smooth texture and rich flavor of the flan.
Temperature Control: Ensure the milk is at room temperature before adding it to the egg mixture to prevent curdling.
Avoid Overmixing: Gentle mixing prevents air bubbles from forming in the mixture, resulting in a smoother flan.
Caramelization: For a deeper flavor, consider caramelizing the sugar slightly longer until it reaches a deep amber color before pouring it into the mold.

FAQs

Q: Can I use a different type of milk for this flan recipe?

A: While whole milk is traditionally used for its richness, you can substitute with low-fat milk or even almond milk for a lighter version. Adjust the sweetness accordingly.

Q: How do I prevent air bubbles in my flan?

A: To minimize air bubbles, gently stir the mixture and avoid vigorous beating. Straining the mixture through a fine sieve before pouring it into the mold can also help.

Q: Can I make flan ahead of time?

A: Yes, flan can be made ahead of time and stored covered in the refrigerator for up to 3 days. Serve chilled for best results.

Q: What can I do if my flan sticks to the mold when unmolding?

A: To ensure easy unmolding, run a thin knife around the edges of the mold before inverting it onto a plate. Alternatively, briefly dip the bottom of the mold in hot water to loosen the caramelized syrup.

Conclusion

Enjoy the luxurious simplicity of homemade flan with this classic recipe. Whether served as a comforting family dessert or as a show-stopping finale to a dinner party, this creamy custard is sure to impress. Follow these steps and tips for a perfect result every time, and savor the velvety texture and rich caramel flavor of this timeless dessert.