HOMEMADE VANILLA FLAN

1. Prepare the Caramel

• Start by making the caramel topping. In a medium saucepan, add the sugar and water. Stir gently to combine, then place the pan over medium heat.
• Let the sugar melt without stirring. As it melts, it will begin to bubble and turn golden brown. Keep an eye on it to make sure it doesn’t burn. Once it’s a deep amber color, remove the pan from the heat.
• Carefully pour the hot caramel into a round baking dish (like a flan or pie dish). Swirl the dish around to coat the bottom with the caramel. Be cautious, as the caramel is extremely hot.

2. Make the Custard

• In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, sugar, eggs, vanilla extract, and a pinch of salt. Whisk until smooth and well combined.
• Pour the custard mixture through a fine mesh strainer into the prepared caramel-coated dish to remove any air bubbles or egg bits. This step ensures a silky smooth texture.

3. Bake the Flan

• Preheat your oven to 350°F (175°C).
• Place the baking dish with the custard into a larger, deeper pan. This will create a water bath (bain-marie) to help cook the flan gently and evenly. Pour hot water into the larger pan until it reaches about halfway up the sides of the flan dish.
• Carefully transfer the pan to the oven and bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. You can check doneness by inserting a knife into the center—if it comes out clean, the flan is ready.

4. Cool and Refrigerate

• Once baked, remove the flan from the oven and allow it to cool to room temperature. After cooling, refrigerate the flan for at least 4 hours or overnight to allow the flavors to fully develop and the texture to set.

5. Serve the Flan

• To serve, run a knife around the edge of the flan to loosen it from the sides of the dish. Place a large plate over the top of the baking dish, then flip it over quickly to release the flan. The caramel will flow over the custard, creating a beautiful glossy topping.
• Slice into wedges and serve chilled. Enjoy the creamy, rich flavor with the sweetness of the caramel topping.

Tips for the Best Homemade Vanilla Flan

• Don’t Overcook the Caramel: When making the caramel, watch it carefully. Once it turns a golden amber color, remove it from the heat immediately. If it becomes too dark, it can develop a burnt flavor.
• Strain the Custard: Straining the custard ensures that the flan will be silky smooth with no unwanted egg bits or air bubbles.
• Check for Doneness: The flan should have a slight jiggle in the center when done. If you overbake it, the texture may become too firm or rubbery.
• Chill for Maximum Flavor: Allowing the flan to chill for several hours (or overnight) not only helps it set, but it also enhances the flavors, making it taste even better.

Variations of Vanilla Flan

• Coffee Flan: Add 1-2 tablespoons of brewed coffee or espresso to the custard mixture for a delicious coffee-flavored twist on this classic dessert.
• Cinnamon Flan: Infuse the milk with a cinnamon stick by simmering it with the evaporated and condensed milk, then strain out the cinnamon before mixing it with the eggs.
• Chocolate Flan: Melt some chocolate and whisk it into the custard mixture for a decadent chocolate-flavored flan.

Why You’ll Love Homemade Vanilla Flan

Flan is a dessert that never goes out of style. Its creamy custard and sweet caramel topping create the perfect balance of flavors and textures. Homemade Vanilla Flan is a dessert that’s both easy to make and impressive to serve, making it a perfect choice for everything from weeknight dinners to holiday gatherings.

This classic treat is bound to become a favorite in your household, whether you stick with the traditional vanilla flavor or experiment with your own variations. With just a few ingredients and a little patience, you can create a dessert that’s smooth, indulgent, and absolutely delicious. Enjoy!