Flan Napolitano Guide (Printable Version)
Silky Mexican caramel-topped custard, chilled and inverted for an elegant finish.
# What You Need:
→ Caramel
01 - 1 cup granulated sugar
02 - 1/4 cup water
→ Custard
03 - 1 can (14 oz) sweetened condensed milk
04 - 1 can (12 oz) evaporated milk
05 - 1 cup whole milk
06 - 4 large eggs
07 - 4 large egg yolks
08 - 1 tbsp vanilla extract
09 - 1/4 tsp salt
10 - Zest of 1 orange (optional)
# How To Make It:
01 - Preheat the oven to 350°F.
02 - In a heavy saucepan, combine granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a golden amber color, about 7 to 9 minutes. Immediately pour the hot caramel into a 9-inch round baking dish or flan mold, tilting to evenly coat the bottom. Set aside to harden.
03 - In a large bowl, whisk eggs, egg yolks, and salt until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and orange zest if using. Whisk until smooth.
04 - Pour the custard mixture through a fine-mesh sieve into the caramel-lined baking dish to ensure a silky, smooth texture.
05 - Place the flan dish inside a larger roasting pan. Fill the roasting pan with hot water to halfway up the sides of the flan dish to create a water bath.
06 - Bake for 60 minutes, or until the center barely jiggles when gently tapped.
07 - Remove the flan from the water bath. Cool at room temperature, then refrigerate for at least 3 hours or until thoroughly chilled.
08 - Run a thin knife around the edge of the dish. Invert a large serving plate over the top, then flip to release the flan and caramel. Slice and serve chilled.
# Helpful Hints:
01 -
- The contrast between silky custard and slightly bitter caramel is genuinely addictive and keeps people coming back for seconds.
- It looks incredibly impressive on a plate but the process is surprisingly forgiving once you nail the caramel.
02 -
- Never stir the caramel with a spoon because the sugar crystals will seize and you will have to start over, so just swirl the pan by the handle.
- Underbaking slightly is always better than overbaking because the custard keeps setting in the fridge and nobody likes rubbery flan.
03 -
- Let the eggs and milks come to room temperature before mixing because cold ingredients blend more smoothly and reduce the chance of streaks in the custard.
- The orange zest might seem skippable but it is the detail that makes people ask what your secret ingredient is.