A true classic that's sure to please!
Flan is one of those desserts that holds a special place in the hearts of everyone who has ever tried it. The pride and satisfaction that comes with popping a perfectly creamy, custardy, jiggly flan out of the fridge the day after baking makes the wait time worth it!
To make the caramel
- In a heavy-bottomed saucepan over medium heat, cook sugar and water, stirring continually until mixture turns to liquid and is a light caramel color. This will take about 5-8 minutes.
- Pour into a 9- by 5-inch loaf pan.
- Using oven mitts, slowly turn pan to coat all the sides and bottom with the caramel. Set aside.
To make the flan
- Preheat oven to 350F.
- In a large bowl, combine eggs, cinnamon, salt, both milks, and vanilla. Using a hand mixer on medium-high speed, beat until very well combined, about 2 minutes.
- Pour mixture into prepared pan.
- Place flan pan into a larger loaf or cake pan and add water to larger pan to create a water bath. Water should reach about halfway up flan pan.
- Place pans in oven and bake uncovered for 1 hour.
- After an hour, cover flan pan loosely with foil and bake another 30 minutes.
- Remove flan pan from larger pan and let cool before refrigerating overnight (or at least 8 hours).
- Carefully flip flan onto a large plate or platter, slice, and serve.
Nellie's Notes
To make individual mini flans instead of one big one, use a cupcake pan.
