Step-by-Step Preparation
1. Prepare the caramel:
In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves. Once it starts boiling, stop stirring and let the syrup caramelize until it turns a golden amber color. Be patient and careful not to burn it.
2. Coat the mold:
Remove the caramel from the heat and quickly pour it into your flan mold, swirling to evenly coat the bottom before it hardens.
3. Make the flan mixture:
In a large bowl, lightly beat the eggs until smooth and slightly frothy. Avoid overbeating so you don’t incorporate too much air.
4. Add the condensed milk:
Whisk in the condensed milk until fully combined and smooth.
5. Add milk and vanilla:
Gradually add the whole milk, stirring gently to maintain a silky texture. Mix in the vanilla extract.
6. Strain the mixture (optional):
For an extra-smooth texture, strain the mixture through a fine mesh sieve to remove any bits or bubbles.
7. Pour into the mold:
Pour the mixture over the solidified caramel, doing it slowly to avoid creating bubbles.
8. Bake in a water bath (bain-marie):
Preheat the oven to 180°C (350°F). Place the flan mold inside a larger baking pan and pour in hot water until it reaches halfway up the sides of the flan mold. This gentle method ensures even cooking.
9. Bake for 50–60 minutes:
Bake until a knife inserted in the center comes out clean or with just a slight creamy residue.
10. Cool and refrigerate:
Remove from the oven and let it cool to room temperature for at least 1 hour. Then refrigerate for at least 4 hours—or ideally overnight.
11. Unmold and enjoy:
To unmold, run a thin knife around the edge of the mold. Place a serving plate on top, invert, and give a quick flip. The caramel will flow over the flan, creating a beautiful glaze. Ready to serve and enjoy!
Tips and Variations
Tips for the perfect flan:
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Use fresh eggs for better flavor and structure.
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Watch your caramel carefully to prevent burning—it should be golden, not dark brown.
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Don’t skip the water bath, as it ensures a creamy, even texture.
Fun variations:
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Coconut flan: Add ½ cup shredded coconut to the mixture.
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Coffee flan: Dissolve 1 tablespoon of instant coffee in 1 tablespoon of hot water and mix it in.
Experiment with different flavors and discover your favorite version of condensed milk flan—creativity is always welcome in the kitchen!
Frequently Asked Questions
Can I make it ahead of time?
Absolutely! It’s actually best to prepare the flan a day ahead so it can chill and the flavors can develop fully. Just unmold it right before serving.
How do I prevent bubbles in the flan?
Beat the eggs gently to avoid too much air, and tap the filled mold lightly on the counter before baking to release trapped bubbles.
How long does flan last in the fridge?
Flan keeps well in the refrigerator for 4–5 days if covered tightly with plastic wrap or stored in an airtight container.
Conclusion
Condensed Milk Flan is more than just a dessert—it’s a symbol of homemade comfort and a timeless classic. Its simplicity, luscious flavor, and creamy texture make it perfect for any occasion.
Now that you know all the secrets to making the perfect flan, roll up your sleeves and give it a try! Impress your family and friends with this delicious dessert and enjoy the magic of home baking.
Try it out and share your results—bon appétit and enjoy every bite of this timeless classic!
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