Flan is one of the most indulgent dessert that you can enjoy. Not only is it rich and delicious, it is also cheap and easy to make. All you need is a lot of eggs, a lot of canned milk and a lot of Lactaid, let’s do this!
As you can tell, this flan is ugly but I assure you it is just my awful plating. This dessert came out better than expected, especially after I messed it up. More on that later. For now, let’s see what you’ll need for this diabetes-inducing treat:
- 2 whole eggs and 4 egg yolks
- 1 can condensed milk
- Substitute if your lazy-ass wants to skip step one: 1 can dulce de leche
- 1 can evaporated milk
- substitute for richer texture: 8oz heavy whipping cream
- 1 tbsp. vanilla extract
- If you want to be extra boujee: 3 vanilla pods
- 2 cups sugar
If you are a lazy-ass and bought the can of dulce de leche, skip step one. For all of you who actually enjoy the process and want to make your own dulce de leche, good for you. Thank Andrew Rea for this one, I got it from him. Here we go:
- Take of the label of the can and boil the can for two hours. You can boil it for longer if you want a deeper caramel flavor. Make sure to let the can cool completely.
That’s pretty much it. It just takes time for it to cook. It doesn’t makes a ton of difference if you buy the canned dulce de leche but the knowledge of knowing the process is valuable.
2. Beat all of your eggs and egg yolks in one bowl. After the eggs are mixed, add your dulce de leche. Mix again until well-incorporated. Then add the evaporated milk, and your vanilla extract. If you have fancy vanilla pods, add those now too. Mix ’em up. Set this in the fridge for now.
Quick Vanilla Pod Tip: Split the pod length-wise, revealing the dark seeds. Scrape with your fingers to maximize yield, vanilla pods are expensive. Note: If your vanilla pods are dry and hard, that means it is old. Freshly dried vanilla pods should be slightly soft. The pods should never be crunchy.
3. On a pan, pour your sugar and turn up your heat to medium high. Don’t leave this alone. Once the sugar starts to turn golden brown, mix the sugar as it continues to brown.
4. Once the sugar turns a red color, pour them into your ramekins and spread the caramel around by tilting it back and forth. You know how to do it. Careful not to burn the sugar because it will make it bitter.
5. Pour your custard mixture in the ramekins as soon as the caramel cools down. Cover them in foil and make sure they are sealed.
6. Steam these suckers for 85 minutes. Once its done, let it to room temperature and stick it in the fridge overnight. These things are suppose to be served cold. Warm flan is weird.
That is pretty much it. Home made flan. Pretty easy recipe to follow it just takes awhile to cook. It’s perfect for potluck or just to eat. It’s silk with the slightly bitter caramel. It’s great for dinner dates too, just make sure you remember to bring it.
Leave a Reply