Ahhhh flan. Who doesn't enjoy this silky, rich and indulgent slice of heaven. My husband will do anything...and I mean anything, if I make him one. Years ago when my parents were my neighbours, I would need to make two at a time. One for us and one for them. Carlos and my mother actually fought over who would eat the last piece one time. It is that good, best of all it is sooo easy. I do recommend you make it 8 hours minimum or 24 maximum, before you plan to serve it. It really needs a good 6 hours in the refrigerator, before serving. Some people ask me how I get my flan so smooth. Essentially, cooking the flan at a very high temperature will make it curdle, resulting in a very unsightly apperance. Over beating or mixing also incorporates air, making little bubbles, which can also result in a not so smooth flan. Some little bubbles might still appear, as in my piece below. Again, it will not alter the texture or taste. I also cook my caramel to a darker colour than most. I just love the contrasting bitterness here. Please do not be afraid of the caramel. Go slow...I promise it is easier than it seems.
After mixing all ingredients, the flan is baked in a water bath, called a bain marie, to gently cook the custard more slowly as to prevent curdling. I promise you will never use another flan recipe... ever.
The way to his heart ❤️
Condensed Milk Flan ❦ Pudim de Leite Condensado
Makes 1 flan in a 26 cm. diameter non-stick Savarin cake tin/mould
397 g. Sweetened Condensed milk, can
450 ml. Milk, whole/full fat
6 Eggs, 4 whole and 2 yolks
1 tsp. Vanilla extract, I like Neilsen-Massey brand
For the caramel
1 cup granulated/caster sugar
3 tbsps. water
1. Preheat oven to 140°c. Place an ovenproof dish, big enough to accomodate the flan mould inside it. Fill halfway with water. See picture below.
2. Next make the caramel. In a small saucepan, on low heat, add sugar and water. Let melt and simmer gently until it turns a light golden amber colour. Halfway through, you could stir it. Once melted and golden caramel achieved, immediately pour it into bottom of cake mould. Be very careful as sugar will heat metal mould, so be sure to use a tea towel. Holding the mould, tip it gently so that the entire bottom is covered with caramel. It will harden as it cools. Set aside.
3. In a large bowl add eggs and gently stir to combine. Add vanilla, milk and the sweetened condensed milk. With a whisk or wooden spoon mix to incorporate. Do not over beat. You don't want to incorporate too much air.
Place a sieve over the cake mould and gently pour custard into pan. The sieve will catch any little clumps of egg.
4. Cover mould with two sheets of aluminium foil, very tightly.
Place mould inside water bath in oven. Cook for 1 hour and 5 minutes.
5. Once cooked remove from oven and immediately uncover. let cool at room temperature. Once cool, cover with cling film or foil and place in the refrigerator to chill and set. Minimum 6 hours.
6. To un-mold, run a sharp knife all around to loosen flan from mould, don't forget to do the same around centre ring. Place a deep serving platter/plate over the flan mould and flip it. The flan should drop onto the plate with the runny caramel sauce.
Slice and serve topped with a few spoons of sauce for each person. In our house this doesn't happen...it is all for Carlos, LOL !