I’m not a flan kind of girl. Everytime I have had it the texture was off. Either that, or I could taste the eggs. And to me, that’s a big no no. So imagine my surprise when I liked it so much I had it 4 times in one week.
A few weeks ago we went to Florida and stayed with some family. She insisted on making me a flan and it was literal perfection. I was super hesitant to try it, but was very pleasantly surprised. It was so creamy and so smooth. It was absolutely delicious.
I knew I had to make it for you guys, but wanted to make a simple change I wanted the sides to be just as creamy as the center so I did a majority of egg yolks and added some heavy cream. It resulted in a dreamy creamy flan. So there you have it, Gisselle’s Flan. Make it. You will love out. The only thing you’ll be mad about is that you didn’t make it sooner.
Creme Caramel Flan
A foolproof flan recipe that will give you the creamiest flan you’ve ever had. A rich and creamy custard underneath a dark and sweet caramel. An easy, yet show stopping dessert.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
3 Whole Eggs
5 Egg Yolks
1 14 oz can Sweetened Condensed Milk
1 12 oz can Evaporated Milk
1 cup Heavy Cream
1/4 cup Sugar
1/4 tsp salt
1 tbsp Vanilla
1 cup Sugar
Preheat your oven to 300 F. Boil a kettle of water and set aside.
Prepare a 9 inch cake pan. Do NOT use a springform pan.
In a skillet pour 1 cup of white sugar and spread evenly. Put the skillet on medium heat. The Sugar will start to melt. Once you see it start to melt you can mix it with a silicone spatula. Mix until the sugar is fully melted and golden brown. Once it’s golden and fully dissolved remove from the heat. It will scorch quickly. Be careful because the sugar is very hot and can cause severe burns.
Pour the sugar into the 9 inch cake pan and rotate the pan to evenly distribute it. Set aside to cool and harden. Now we’ll prepare the custard.
In a bowl mix the sweetened condensed milk, evaporated milk, heavy cream, sugar, salt and vanilla. Mix until smooth.
Add the eggs and blend using an immersion blender or on the regular blender. Pulse it for a few seconds just to break the eggs but not make the mixture foamy. Pour the mixture through a fine mesh strainer multiple times. I did 3 or 4. Next tap the bow on the counter hard to release any remaining air bubbles.
Pour the mixture onto the hardened sugar. You want to pour as close to the bottom of the pan as possible so you don’t introduce any air. I also pour very slowly so I don’t create air bubbles. After you finish pouring it, tap the pan on the counter multiple times to remove any bubbles.
Cover the pan with foil and put it into a larger roasting pan. Place in the middle rack in the oven and pour the boiling water into the roasting pan around the cake pan. You want the water halfway up the cake pan.
Bake for 75 minutes and then remove the foil carefully and check it. You want the sides to be firm but the center to be very wiggly. If the sides are still very jiggly it needs longer. My flan took 90 minutes total.
Remove your flan from the oven and take it out of the roasting pan. Remove the foil and allow it to cool on the counter for 1 hour till it comes to room temperature.
Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle. Remove the pan and admire your flan. Pour any leftover caramel from the pan on top of it. Its normal that there is a hard layer of sugar in the pan.
Slice and enjoy!
You barely want to blend the mixture because you don’t want to introduce very much air into it. If the mixture becomes foamy you’re flan will curdle. However, you need to fully break the eggs.
Keywords: flan, caramel, creme caramel, leche flan, custard