Flan

Name: Flan
Yield: 12 large cups
Ingredients: For the caramel; 1/3 cup sugar (80 grams); 2 tablespoons water; 1/2 teaspoon lemon juice; For the flan; 4 eggs; 2 1/2 cups whole milk (600 ml); 1/3 cup sugar (80 grams)

Hoài Linh @cook_7525373

No need for much introduction—this is a dessert most people are familiar with. There are many flan recipes, but the most important thing is the egg-to-milk ratio so the custard sets properly. Some recipes use a lot of liquid compared to eggs, which can be tricky for beginners. So, I’m sharing a recipe I really like. This version uses only eggs and whole milk—no sweetened condensed milk or heavy cream. I find it lighter and easier to eat, since condensed milk or cream can make it too rich.

Hoài Linh @cook_7525373

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Ingredients

12 large cups

For the caramel
1/3 cupsugar (80 grams)
2 tablespoonswater
1/2 teaspoonlemon juice
For the flan
4eggs
2 1/2 cupswhole milk (600 ml)
1/3 cupsugar (80 grams)

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Steps

1

Add the sugar and water to a small saucepan. Heat over high heat to dissolve the sugar quickly.
2

Do not stir while making the caramel. Instead, gently swirl the pan to help the sugar melt evenly.
3

It takes a while for the sugar to turn brown. Once it starts to turn golden, watch carefully—if it gets too dark, it will taste bitter.
4

When the caramel reaches a deep amber color, add the lemon juice and swirl the pan to mix.
5

Quickly pour the caramel into the cups and tilt to coat the bottoms. If you can’t coat them evenly, don’t worry—the caramel will spread out when heated.
6

Heat the milk and sugar in a saucepan until it just starts to simmer and small bubbles form around the edges. Do not let it boil vigorously, as this can cause the milk to separate.
7

While heating the milk, gently beat the eggs until combined, but do not whip them. Beat lightly to avoid creating bubbles, which can cause holes in the flan.
8

Slowly pour the hot milk into the eggs, stirring constantly to prevent the eggs from cooking and curdling.
9

Strain the mixture through a fine mesh sieve, then let it rest for 15–20 minutes so any bubbles can settle and the flan will be smooth.
10

Gently ladle the flan mixture into the cups. Try not to create bubbles; if any appear, use a spoon to remove them. Cover the cups with aluminum foil.
11

Once the water is boiling, reduce the heat to the lowest setting and place the cups in a steamer. If using a rice cooker, place the cups on the rack. If you don’t have a steamer, line a deep skillet with a thick towel, add water to come one-third of the way up the cups.
12

Steam the flan for 30–35 minutes. Every 5–10 minutes, open the lid to release heat. This prevents the flan from getting too hot and developing holes.
13

Insert a toothpick into the center—if it comes out slightly wet in the middle, the flan is done. When you gently shake the cup, the center should jiggle a little.
14

Refrigerate the flan for 2–3 hours to help it set and make it easier to remove from the cups. Kids love this dessert, and it’s very nutritious!