Flan Casero

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Combine ½ cup (100 gr) of the sugar with the water in the saucepan. Cook over medium heat without stirring until the syrup turns deep amber.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar, 30.0 ml Water

   Cookware: small saucepan

3. Step 3

   Immediately pour the caramel into the round cake pan and carefully tilt the pan to coat the bottom. Set it aside until the caramel hardens.

   Timer: 5 min (fixed)

   Cookware: 8-inch round cake pan

4. Step 4

   Warm the milk in the saucepan over low heat until steaming but not boiling, then remove it from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 ml Whole Milk

   Cookware: small saucepan

5. Step 5

   Whisk the eggs gently with the remaining ½ cup (80 gr) of sugar and the vanilla extract until combined.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 piece Egg, 80.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Gradually whisk the warm milk into the egg mixture until smooth.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, whisk

7. Step 7

   Strain the custard through the fine-mesh sieve into the caramel-lined pan.

   Timer: 2 min (fixed)

   Cookware: 8-inch round cake pan, fine mesh sieve

8. Step 8

   Place the filled pan inside the roasting pan. Boil water in the kettle, then carefully pour it into the roasting pan until it reaches halfway up the sides of the inner pan.

   Timer: 5 min (fixed)

   Cookware: 8-inch round cake pan, Kettle, roasting pan

9. Step 9

   Bake until the edges are set, the center still wobbles slightly, and the custard reaches at least 71°C internally.

   Timer: 50 min (fixed)

   Cookware: 8-inch round cake pan, oven, roasting pan

10. Step 10

    Carefully lift the flan pan from the water bath and cool it at room temperature for 60 minutes.

    Timer: 60 min (fixed)

    Cookware: 8-inch round cake pan, roasting pan

11. Step 11

    Cover the flan and refrigerate until thoroughly cold and set.

    Timer: 240 min (fixed)

    Cookware: 8-inch round cake pan

12. Step 12

    Run the paring knife around the edge, place the serving plate over the pan, and invert both together. Lift off the pan and serve the flan with its caramel sauce.

    Cookware: 8-inch round cake pan, paring knife, serving plate