Description
Silky smooth Japanese Flan with a rich caramel base. This classic dessert is surprisingly easy to make at home and is guaranteed to impress!
Ingredients
Scale
- 1/2 cup (100g) granulated sugar
- 2 tablespoons water
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 large egg yolks
- Pinch of salt
Instructions
- In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar.
- Place the saucepan over medium heat. Do not stir after the sugar has dissolved.
- Cook until the caramel is a deep amber color (about 5-7 minutes). Remove from heat immediately.
- Working quickly, pour the caramel evenly into the bottom of each of the 6 ramekins. Swirl to coat. Set aside.
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering. Do not boil!
- Remove from heat and stir in the vanilla extract.
- In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until light and slightly frothy (2-3 minutes).
- Slowly pour a small amount of the warm milk and cream mixture into the egg mixture, whisking constantly.
- Continue to slowly pour the remaining warm milk and cream mixture into the egg mixture, whisking constantly until well combined.
- Strain the flan mixture through a fine-mesh sieve into a pitcher or measuring cup with a spout.
- Carefully pour the flan mixture into the ramekins, on top of the hardened caramel. Fill almost to the top.
- Preheat oven to 325°F (160°C). Place the ramekins in a baking dish.
- Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
- Cover the baking dish loosely with aluminum foil.
- Bake for 50-60 minutes, or until the flans are set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool slightly at room temperature.
- Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Run a thin knife or spatula around the edges of each flan to loosen it from the ramekin.
- Place a serving plate over the top of the ramekin. Holding the plate and ramekin firmly together, quickly invert them.
- Gently tap the bottom of the ramekin to help release the flan.
- Carefully lift the ramekin away from the flan. Serve immediately.
Notes
- Don’t overcook the caramel: Burnt caramel is bitter.
- Temper the eggs carefully to prevent scrambling.
- Use a water bath to regulate temperature and prevent curdling.
- Chill the flan thoroughly for best results.
- Be patient when unmolding.
- Prep Time: 20 minutes
- Cook Time: 55 minutes