Classic Vanilla Flan

Making the Caramel

Begin by making the caramel. In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and let the mixture cook, swirling the pan occasionally, until it turns a deep amber color. Be careful not to burn it.

Preparing the Baking Dish

Immediately pour the caramel into the bottom of a 9-inch round cake pan or flan mold. Swirl the pan to evenly coat the bottom. Set aside.

Creating the Custard

In a separate saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering. Do not boil. Remove from heat.

In a large bowl, whisk together the eggs, egg yolks, and vanilla extract until well combined. Gradually whisk the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Strain the custard mixture through a fine-mesh sieve to remove any lumps or cooked egg particles.

Baking the Flan

Pour the custard mixture over the caramel in the prepared pan. Cover the pan tightly with aluminum foil. Place the pan inside a larger baking dish. Pour hot water into the larger baking dish to come halfway up the sides of the flan pan (creating a water bath).

Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center. Remove the flan from the water bath and let it cool completely at room temperature.

Chilling and Serving

Once cooled, refrigerate the flan for at least 4 hours, or preferably overnight. To unmold, run a thin knife around the edge of the flan. Invert a serving plate over the pan and carefully flip the flan onto the plate. The caramel will drizzle down the sides. Serve chilled.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 200 kcal, Protein: 5g, Fat: 12g, Carbohydrates: 20g. Note: These values are approximate and can vary depending on specific ingredients and serving size.

Other Important Considerations for Nutrition

Flan is relatively high in sugar and fat due to the caramel and dairy. Consider portion sizes and frequency of consumption. Individuals with lactose intolerance should use lactose-free milk and cream alternatives. This recipe contains eggs and should be avoided by those with egg allergies.