- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“This homemade condensed milk Flan combines fresh beaten eggs with milk and condensed milk, cooked in a bain-marie in a mold caramelized with sugar. Soft and silky, it unmolds with a bright and fluid amber syrup.”
What you need to know
- The proportion of two measures of whole milk to one of condensed milk ensures a light texture that is not cloying.
- Gentle cooking in a double boiler at 180°C coagulates the egg proteins slowly, avoiding a porous texture.
- Cooling for 4 hours in the refrigerator firms the structure, making it easier to unmold without breaking the edges.
Ingredients
Main
- 1 can of sweetened condensed milk (395g)
- 2 cans of milk (in the same measure as the condensed milk can)
- 3 eggs
- 1 cup of sugar (for the syrup)
- 1/2 cup water
Instructions
Principal
- In a pan, put the sugar and water. Bring to low heat, stirring until a caramelized syrup forms. Set aside.
- In the blender, add the condensed milk, the milk, and the eggs. Beat everything until you get a homogeneous mixture.
- Pour the sugar syrup into the flan mold, spreading it over the entire surface.
- Add the flan mixture to the caramelized mold.
- Place the mold in a bain-marie:** Place the mold inside another roasting pan with water and place in a preheated oven at 180 degrees for 45 minutes.
- After the time, remove from the oven and let cool at room temperature.
- Refrigerate for at least 4 hours before unmolding.
- Unmold the flan carefully and serve chilled!
Chef's tips
- Caramelize the sugar over low heat until light amber tone; be careful not to darken too much and bitter the flan syrup.
- Pour the beaten mixture into the pan passing through a fine sieve to remove air bubbles and egg white residues.
- Run a smooth-edged knife around the edges and the central cone of the pan before unmolding onto a plate.
Variations
- Vanilla-flavored flan: add a teaspoon of pure vanilla extract to the blended liquids.
- Citrus touch of zest: add lemon or orange zest to the mixture before placing in the mold.
- Coffee flan: dissolve a tablespoon of instant coffee in warm milk before blending in the blender.
Substitutions
- Regular cow's milk can be substituted with whole pasteurized bottled milk or full-fat coconut milk.
- The refined white sugar in the syrup can be replaced with demerara sugar or crystal sugar for the caramel.
- The 3 whole eggs can receive an extra yolk to provide an even silkier and more velvety consistency.
How to store
Keep the already unmolded flan covered with a lid or plastic wrap in the refrigerator for up to 5 days. The liquid caramel syrup preserves the surface moisture of the sweet; always serve well chilled for maximum creaminess.
Can it be frozen?
It is not recommended to freeze ready-made condensed milk flan. Freezing alters the protein and milk network, separating liquid whey when thawing and making the internal texture porous, watery, and spongy.
What to serve with
Serve cold in slices drizzled with the shiny caramel sauce, accompanied by fresh berries or homemade whipped cream. Pairs perfectly with pure espresso, coffee liqueur, or iced black tea.
Frequently asked questions
What to do if the caramel sauce hardens and sticks to the pan?
Place the flan mold directly over the low flame of the stove for 30 seconds to melt the syrup before unmolding.
What is the difference between flan and condensed milk pudding?
Flan has a higher proportion of milk relative to condensed milk, resulting in a lighter, more delicate, and fluid dessert.
Why is it mandatory to chill before trying to unmold?
Warm flan is extremely fragile and breaks under its own weight; the cold stabilizes the fat and coagulates the shape entirely.
How to prevent the flan from having holes in the texture?
Bake in a water bath in a low oven (160°C to 180°C) covered with aluminum foil and pass the mixture through a sieve to remove air.
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