There are few foods more Spanish than flan: a delicious caramel custard that is today enjoyed and appreciated throughout the world.
This homemade flan recipe adapted from Afi’s blog requires only several simple ingredients but is nevertheless a bit tricky for first-time cooks. Make sure you’re confident in separating eggs and caramelizing sugar, and that you have a mold in which you can steam-cook your flan (this version is not oven-baked).
Homemade Flan Caramel Custard
Preparation time: 15 min (prep) + 25 min (cooking)
What you’ll need:
- 1 can of sweetened condensed milk (=360 to 400 ml, depending on brand)
- whole milk (1 canful — use the emptied condensed milk can as a measuring cup)
- 3 eggs, separated
- 0.5 cup + 5 tbs. sugar
- a 20-cm (8-inch) metal flanera (a clip-lidded pot for making flan)
- whipped cream
- strawberries, raspberries or some other fresh fruit.
What to do:
1. Pour the 0.5 cup of sugar into a heavy saucepan and caramelize over medium heat. As the sugar begins to brown and liquefy, stir constantly. As soon as the sugar has fully melted (a few moments too long and it will start to burn and seize) pour it into the flanera ensuring the bottom of the mold is fully covered.
2. Separate the eggs, refrigerating the egg whites. Put the egg yolks in a mixing bowl, add the remaining 5 tablespoons of sugar and beat until fluffy. Beat in 1 can of sweetened condensed milk, then add the same amount of whole milk. Beat until smooth and reserve.
3. Beat the egg whites into stiff peaks, then gently fold them into the custard. A spatula works well for this.
4. Pour the finished custard into the mold and secure the lid. Put the mold (flanera) in a large pot and fill with enough water to reach halfway up the sides of the mold. Cover the pot and bring to a boil. Cook at high heat for 10 min, then at medium-low heat for another 15 min. Remove the mold from the pot and let cool completely. To serve, run a knife along the edges of the custard and carefully invert onto a platter. Garnish with whipped cream and fresh berries.