Into the Kitchen: Flan

Flan is probably one of our most favorite desserts. The combination of silky custard with caramel is heavenly. The ingredients are simple and it is so easy to make. We recommend using small ramekins (or small glass bowls) because, in our humble opinion, flan is best when eaten in small servings.

4 eggs
1/4 cup sugar (use 1/2 cup if you like your flan sweeter)
2 cups milk
1 teaspoon vanilla extract

For Caramel:
1 cup sugar
1/2 cup water

1. Make caramel in a small sauce pan by mixing the sugar and water over medium heat. Keep stirring until it thickens and the syrup turns deep amber in color. Turn off the heat.

2. Add the caramel (in equal portions) into 4-6 ramekins/glass bowls. Make sure the caramel is coated evenly at the bottom. You can save some caramel for topping later if you want.

3. Preheat the oven to 350 degrees F.

4. Add milk and sugar into a sauce pan over low heat and mix until the sugar dissolves, then turn off heat. In a big bowl, whisk the eggs until blended and add in the warm milk slowly. Add the vanilla extract and do a quick whisk.

5. Strain the custard mixture into the ramekins/bowls and place into a baking pan. *Please note that you should definitely strain the egg mixture before baking; otherwise you end up with bubbles/bumps like in the picture above.  It tastes fine, but makes for poor presentation.*

6. Pour hot water into the baking pan, about halfway up the sides of the ramekins/bowls. Bake for 50-60 minutes (until a cake tester inserted in the center comes out clean). Remove from the oven and let cool to room temperature, then place into the fridge to chill for a few hours.

7. To serve, slide a knife around the side of each ramekin/bowl to loosen the flan, then invert onto a plate. Enjoy as is or top with extra caramel or fruits.

Recipe adapted from Rasa Malaysia



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