This Perfect Latin Flan recipe comes from America’s Test Kitchen. This Latin Flan has a nice rich, silky, and smooth texture with great flavor and the perfect amount of sweetness. I decided to make this after watching the episode called Sweet on Custard and Cookies.
The ingredients for this Perfect Latin Flan are incredibly simple; all it requires is a can of evaporated milk, a can of condensed milk, whole milk (or 2% milk), several eggs, sugar, salt, and water.
The first step to this Perfect Latin Flan is making the caramel that will eventually be the sauce that coats the custard.
The caramel will be ready once it changes into a nice amber color. America’s Test Kitchen found that the caramel will not stick to the bottom of the loaf pan when after inverting the Latin Flan if a couple of tablespoons of boiling water are added after the caramel is done cooking (this tip worked perfectly when I tried it).
After the boiling water is added to the caramel, immediately pour the caramel sauce into the loaf pan.
The next step was making the custard part of the Perfect Latin Flan. This could not be any easier; just combine the 3 milks, vanilla extract, salt, and eggs into a bowl and whisk them until combined.
After the custard mixture gets whisked, it gets strained into the loaf pan onto the caramel to ensure a smooth texture. I was worried that the eggs would cook on the hot caramel, but that didn’t happen.
The final step was putting the custard into a water bath. The loaf pan went onto a kitchen towel which was in a 9×13 inch pan. The towel was there to keep the loaf pan from shifting around when being transported to and from the oven.
The loaf pan was covered tightly with aluminum foil before going into the oven between 1 hour 15 minutes to 1 hour 30 minutes.
After 1 hour 15 minutes, I checked the temperature of my flan. My thermometer read that the center of my Latin Flan was cooked perfectly at 180 degrees F, so I removed it from the oven and let it cool in the water bath uncovered.
The next step was the unmolding. I used a paring knife and loosened the edges, put a serving dish on top of the loaf pan, and inverted the flan.
I had never made flan before, but I’m convinced that this really is the Perfect Flan recipe. Everything came together very quickly, and it’s something that you can make up to 4 days ahead of serving.
Thank you, America’s Test Kitchen, for introducing this amazing recipe to me!
PERFECT LATIN FLAN RECIPE
Serves 8 to 10
This recipe should be made at least one day before serving. An 8 1/2 x 4 1/2-inch loaf pan is recommended for this recipe. If your pan is 9 x 5 inches, begin checking for doneness at 1 hour. Serve the flan on a platter with a raised rim to contain the liquid caramel.
- 2/3 cup (4 2/3 ounces or 130g) granulated sugar
- 2 large eggs plus 5 yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk or 2% milk
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon sea salt
- Stir together sugar and 1/4 cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 – 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 – 2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 – 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15 – 20 seconds. Carefully swirl in 2 tablespoons warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 8 1/2 x 4 1/2-inch loaf pan; do not scrape out saucepan. Set loaf pan aside.
- Adjust oven rack to middle position and heat oven to 300 degrees F. Line bottom of 13 x 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts (8 cups) water to boil.
- Whisk eggs and yolks in large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. Strain mixture through fine-mesh strainer into prepared loaf pan.
- Cover loaf pan tightly with aluminum foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees F, 1 hour 15 min to 1 hour 30 minutes. Remove foil and leave custard in water bath until loaf pan has cooled completely (for approximately 90 minutes). Remove loaf pan from water bath, wrap tightly with plastic wrap, and chill overnight or up to 4 days.
- To unmold, slide paring knife around edges of pan. Invert serving platter on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using rubber spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
Recipe from America’s Test Kitchen