Pre-heat the oven at 350 degrees
Set everything up for the flan process - 14oz can sweet condensed milk, 12 oz can evaporated milk or media crema (see last pic), 4 large eggs, 1 tsp vanilla extract, 1 cup granulated sugar
Set up the deep cake pan with 1/4th water (when you add the round baking dish it’ll rise).
Step 1 – Caramel – about 5 minutes: Put the sugar into the cooking pot and over medium heat, stir it until it completely dissolves and turns light brown, but be careful not to burn it.
You'll start seeing it dissolve and have lumps. Keeps stirring until the lumps are gone and to ensure it doesn't burn
The dissolved sugar should now be liquified and a light brown color. If you end up burning it, you must start over or else flan will take on that strong sugar taste. Immediately remove from heat.
Step 2: Turn heat/stove off and pour the dissolved sugar into the round baking dish.
Step 3: Swirl the baking dish around carefully to get the caramel all the way around the pan. Then set it aside to cool and start the flan mix.
The caramel doesn't have to be in perfect swirl :)
Step 4 – Flan Mix: in the blender add the can of media crema ( or can of evaporated milk).
Add the condensed milk
Add the 4 eggs
Add the tsp. of vanilla extract
Step 5: Blend/Mix mixture for 30 sec
Step 6: Pour flan mixture onto caramel dish…you may hear it crackle…don’t worry, it’s supposed to do that cause of the sugar.
Step 7: Place the flan cooking dish in the center of the cake pan with water (this helps the heat evenly distribute and cook the flan right)
Step 8 - 1 hour: Carefully put the baking pan with water and round baking dish with flan mixture into the oven and bake for 1 hr.
After an hour, stick a toothpick or fork into the center of the flan. If it comes out clean, it’s ready. If its wet (flan will stick to it and drip), leave for another 3 minutes; check again.
Step 9: Take the flan dish out of the baking pan.
Get a butter knife and carefully go along the edge of the flan to separate it from the baking dish (all the way around)
Flan should look something like this. Set aside away from heat source to cool down for about 30-45 min. before flipping the flan. This gives caramel and flan time to cool and set a bit
Step 10: Put a flat plate on top of the baking dish and with both hands grab both the plate and the baking dish. Carefully AND quickly flip the flan over to where the flat plate is now on the bottom
Gently jiggle it a little bit to ensure flan is centered. WARNING: this may make a mess so be prepared. First time I did it, I did it over the sink and some caramel splattered on my wall
Now slowly remove the baking dish pulling upwards and ensuring the flan is staying on the plate. You may have to arrange the flan on the plate and clean up the sides.
Now let the flan cool for about 1 1/2 - 2 hours. Then put the plate into the refrigerator and let it set for about 4 hours before eating.
Once you cut a slice, you'll see the creaminess of the flan. Enjoy!
This is the Media Crema you can use instead of the evaporated milk. I didn't picture it as it wasn't what I was using when making the flan.
- 1.0 14 oz Can Sweet Condensed Milk
- 1.0 12 oz Can Evaporated Milk OR 7.6 oz media crema
- 1.0tsp Vanilla Extract
- 4.0 Large Eggs
- 1.0c Granulated Sugar