Authentic home cooking from Chile, with US measurements. 
INVERTED FLAN, JON STYLE
This has been one of my favorite desserts since I was a child. Now I make it for my kids and grandkids.
INVERTED FLAN, JON STYLE
This has been one of my favorite desserts since I was a child. Now I make it for my kids and grandkids.
Open in Cookpad AppSteps
- 1
CARAMEL PREPARATION
Grease the molds.
Heat a skillet well, then add the sugar to melt. When you see the edges starting to melt, add the water and continue until the sugar caramelizes. Be careful not to burn it. When it’s almost completely melted, remove the skillet from the heat and keep stirring until fully dissolved.
Divide the caramel among the 15 molds. Be careful not to burn yourself.
- 2
FLAN PREPARATION
Preheat the oven to 400°F (204°C).
Bring a pot of water to a boil.
Heat the milk in a saucepan until it starts to boil.
In a large bowl, mix the sugar, eggs, and vanilla extract well.
Gradually add the hot milk while stirring constantly so the eggs don’t cook and to avoid lumps in the flan mixture.
- 3
Pour the mixture into the caramel-coated molds, straining through a sieve to catch any lumps.
Place all the molds in a baking pan about 2 1/2 inches (6 cm) deep. Pour the boiling water into the pan around the molds until it reaches about 3/4 up the sides of the molds.
- 4
Bake in the center of the oven for about 35 minutes, or until the tops feel firm when gently touched.
Once cooked, remove the flans from the hot water and let them cool.
- 5
Use a small knife to make tiny holes in the bottom of each mold to let air in and help release the flan easily.
Invert each flan onto a plate to serve individually.
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