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<\/div>\nFlan has other names including cr\u00e8me caramel or simply custard. This flan recipe is a version of Spanish flan or cr\u00e8me caramel\u2014a simple caramel topped baked custard. This classic dessert only has five ingredients and it\u2019s super simple to make. I posted this originally years and years ago and have updated it to make it even more simple and straight-forward. <\/p>\n
Flan will always remind me of my late grandmother, Corina. She was from Venezuela. My grandmother was not passionate about cooking, but she did have a few dishes she made us grandchildren now and again. Flan was one of them. I have always had a sweet tooth so my memories of her flan have a lot of staying power. \ud83d\ude42<\/p>\n In a small pot heat the sugar over medium heat until dissolves and turns a light brown color. It should begin to smell like caramel. Remove from heat and pour the liquid into the ramekins, distributing it equally. <\/p>\n In a large mixing bowl stir together the egg yolks, sweetened condensed milk, evaporated milk and seeds from the vanilla bean. Stir until the ingredients are well combined. Pour into the ramekins. <\/p>\n Bake at 350\u00b0F in a water bath for 45 minutes. They will still have a slight jiggle even after baking. Allow to fully cool and then refrigerate for at least an hour. I like to make flan the day before I plan to serve it so it can refrigerate overnight. <\/p>\n Run a thin knife around the edge of the flan, between the custard and the ramekin dish. Then place a small plate over the ramekin and flip over. The flan should easily remove from the ramekin, if not give it a few light taps to loosen the bottom. Some of the caramel will pour out the sides, this is normal and adds to the presentation. <\/p>\n Flan can be served all on it\u2019s own, no styling necessary. But in the above photos you can see I saved the used vanilla bean and styled a few of the flan with that. Another option that I think is super fun is creating crunchy sugar tops to place on top of the flan before serving. The crunchy sugar is a fun juxtaposition to the silky smooth custard\u2014much like cr\u00e8me br\u00fbl\u00e9e<\/a>. <\/p>\n First prepare your work surface. Place a few small bowls down on a cutting board. Lightly oil them. Also be sure your work surface is covered with plastic wrap or wax paper in case some of your sugar gets off the cutting board.<\/p>\n In a small pot, stir together the sugar, corn syrup and water over medium heat until the sugar dissolves. Turn the heat up and use a candy thermometer to check the sugar\u2019s temperature. Once it reaches 300\u00b0F, remove from the stove top. Allow the mixture to cool to around 280\u00b0F.<\/p>\n Dip a fork in the mixture. Pull the sugar up over the oiled bowls and wave it around, like a wand. This will stretch the sugar and give it time to cool some as it drops toward the bowls. I like to wear an oven mit while I do this. Always be careful when you work with really hot sugar. Once that cools, lightly oil your clean hands and gently work the spun sugar off the bowls. Lightly press to form small nests; place over the tops of your inverted flans.<\/p>\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2014\/06\/flan.jpg\"\/)
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<\/figure>\nIngredients<\/h2>\n
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<\/figure>\nHow to make Flan<\/h2>\n
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<\/figure>\nTips and Notes<\/h2>\n
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<\/figure>\nMore Latin American and Tex-Mex Recipes<\/h2>\n
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<\/figure>\nSugar Top Ingredients<\/h2>\n
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<\/figure>\nHow to make Spun Sugar<\/h2>\n
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