flan recipe

Ingredients

• 1 cup Granulated Sugar
• 1/2 cup Water
• 5 large Eggs
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 cup Heavy Cream
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat oven to 350°F (175°C).
2. In a saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved.
3. Remove from heat and whisk in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in sweetened condensed milk, heavy cream, and vanilla extract.
5. Pour mixture into a 8-inch round baking pan. Grease the pan with butter to prevent sticking.
6. Cover the baking pan with aluminum foil.
7. Bake for 45-60 minutes, or until the flan is set but still has a slight jiggle in the center.
8. Remove from oven and let cool completely at room temperature.
9. Refrigerate for at least 4 hours before serving. This allows the flan to fully set.
10. To release the flan from the pan, run a thin knife around the edges and briefly dip the bottom of the pan in warm water.

Notes

• For a smoother texture, you can strain the flan mixture through a fine-mesh sieve after baking.
• Using a water bath (bain-marie) during baking can help prevent cracking and ensure even cooking.
• To serve, invert the flan onto a serving plate. A thin spatula can help with this process.
• Storage: Flan can be stored in the refrigerator for up to 5 days. It will continue to set as it chills.