Servings: 4 ramekins (6 oz each or 3.5 inches wide) (If you want to use a round cake pan, double the recipe. Just make sure your pan fits into a larger one for a water bath.)
Ingredients:
Caramel:
- 1/3 cup granulated sugar
- 2 tablespoons water
- Splash of lemon juice
Cream:
- 1 cup + 2 tablespoons milk (whole or 2%)
- 1/4 cup sweetened condensed milk
- 1/4 cup sugar (If you like sweeter desserts, add another tablespoon.)
- Pinch of salt
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon vanilla
- Hot water for water bath
Instructions:
Before starting your caramel, make sure you have your ramekins and pan ready. Also, prepare a pastry brush or a spoon with some water.
1) In a medium saucepan over medium heat, add the water, sugar and lemon juice. Bring it to a boil. (While cooking, use a pastry brush or spoon to wipe water onto the sides of the saucepan. This is to prevent crystallization of the caramel.)
2) Keep at close eye on the caramel because it will change color very quickly once it starts boiling. Once the caramel turns light-medium brown, take it off the heat and pour it into the ramekins (dividing equally) or pan. (The caramel browns quickly will continue to darken as you remove it, so don’t wait until it’s burnt.)
3) Evenly coat the base of your ramekin by moving it around and letting the caramel settle into place. Set this aside.
4) In a mixing bowl, whisk together the two eggs and one egg yolk until you get an even consistency.
5) In a medium saucepan over medium-high heat, stir together the sweetened condensed milk, 2% or whole milk, sugar, salt and vanilla extract. Bring it to a boil, which should take about 8 minutes.
6) Boil additional water in a kettle or separate pan for the water bath.
7) Preheat the oven to 325 degrees F.
8) Once the milk mixture starts to boil, take it off the heat. Incorporate this hot mixture into the eggs by tempering. Whisk vigorously while pouring the milk in slowly. Otherwise, the heat from the milk will cook the eggs.
9) Use a strainer to remove any pieces of egg that may have formed.
10) Pour this mixture into your ramekins or pan over the caramel.
11) Pour the boiling water into the outside pan to about half the height of your ramekins/pan. This water bath will help the flan cook evenly.
12) Place this into your preheated oven for about 35 to 45 minutes. The key is to cook this slowly.
13) At about 35 minutes, start checking the flan by shaking it. If the flan has waves, it’s not ready. But if it jiggles from the center, like this one, then it’s done.
14) Remove them from the oven and let cool. Once they cool at room temperature for an hour, they should be set. (If you like, you can eat your flan warm.)
15) To ensure that they have completely set, wrap them in plastic and pace into the refrigerator for a few hours.
16) To serve, start by running a knife around the edge of the flan.
17) Turn it over above your serving plate and shake the flan loose. It may take a bit of effort. Once it’s out, make sure you get all the delicious caramel onto the plate, too.