Flan

Total Time:
4 hr
Prep:
10 min
Inactive:
2 hr
Cook:
1 hr 50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Caramel:
  • 3 cups sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup water, plus 1/2 cup
  • 1 teaspoon fresh lemon juice
  • Flan:
  • 6 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 4 cups half-and-half
  • 1 vanilla bean
Directions
To make the caramel:

Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin.

To make the flan:

Preheat the oven to 325 degrees F.

Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.

Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate.

To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I've made quite a lot of flan, and this recipe didn't impress me. I followed it exactly, except for I had to rescue my poor little flan from the oven about 30 minutes before the timer went off.
     

     
    I think the ratio of eggs to milk is too high-my custard was WAY too eggy once it was cooked. More milk and less egg would have made it lighter in consistency.
     

     
    Also, the 90 minute cooking time is about three times too long. They were over done in 60 minutes. I should have gone with my gut and taken them out after 30. If the custard starts to turn color on top, take them out immediately!
     

     
    Good luck making this, and PLEASE watch them carefully in the oven or you will get, as one reviewer said, omelets.
    Followed the recipe, except baked it only about an hour - it was quite done by then. Tasted very egg-y. More like a baked omelet instead of a dessert. Couldn't even eat it. Quantities for the carmel make way too much.
    This was heavenly! I was intimidated to make such a classic but it ended up, as my guests said, "as good as a top restaurant's flan". I paired it with raspberries and a touch of whipped cream on the side. This recipe called for a TON of caramel. Next time I will make a quarter of the amount.
    This was my first attempt at flan. I had no idea how to make the caramel. I stirred it hard and fast over fairly high heat. It didn't turn out very good. After reading a bunch of other recipes I see that most say NOT to stir the caramel while cooking the sugar.
     

     
    Other than that I thought theactual flan was great.
     
    This is my favourite recipe as it is nice and easy!!
     

     
    I made half of the amount described above and used 4 whole eggs. To make it even easier I used vanilla sugar instead of vanilla bean and didnt cook the cream beforehand.
     

     
    I just whisked all ingredients together, poured it on top of the caramel and baked it.
     

     
    Extremely quick, easy, inexpensive and a real crowd pleaser!
     

     
    Enjoy!!!
    there are so many recipes for flan, but here, finally, is a decent one which made a smooth, melt-in-your-mouth flan like I remember growing up in New Mexico. And, it's a good basic recipe you can expand upon. Try it w/ 1 can of coconut cream and enough of the 1/2 & 1/2 to make the required 4 Cups liquid and almond extract instead of vanilla bean. It's ALL good w/ Alejandro Ayala's recipe.
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