Flan Casero (Argentine Homemade Flan)

🧂 Ingredients

• 200 g Granulated Sugar(For the caramel. You can also use a dark caramel if preferred, but be careful not to burn it.)
• 1 L Whole Milk(Full-fat milk will yield the creamiest results.)
• 6 Large Eggs(Room temperature eggs incorporate more easily.)
• 2 Egg Yolks(Adds extra richness and a smoother texture.)
• 100 g Granulated Sugar(For the custard base.)
• 1 tsp Vanilla Extract(Use good quality vanilla extract for best flavor.)
• for serving Dulce de Leche(High-quality dulce de leche is recommended. You can also mix a little heavy cream into the dulce de leche to make it more pourable, creating a 'flan mixto'.)
• optional, for mixing with dulce de leche Heavy Cream

👨‍🍳 Instructions

1. 1

   Prepare the Caramel: Pour the 200g of granulated sugar into a medium, heavy-bottomed saucepan. Heat over medium heat, stirring occasionally at first, then more frequently as it melts. Watch carefully as the sugar melts and turns an amber color. Once it reaches a deep amber hue (like dark honey), immediately pour it into your flan mold (a 9-inch round cake pan or a ring mold works well). Swirl the mold to evenly coat the bottom and sides with the caramel. Be extremely careful as hot caramel can cause severe burns. Set aside to cool and harden.

   ⏱️ 10-15 minutes
2. 2

   Make the Custard Base: In a large bowl, whisk together the 6 whole eggs and 2 egg yolks until well combined. Gradually whisk in the 100g of granulated sugar until smooth. Slowly pour in the 1 liter of milk while whisking continuously. Stir in the 1 teaspoon of vanilla extract. For an extra smooth flan, you can strain the mixture through a fine-mesh sieve into another bowl or directly into the prepared mold to remove any eggy bits.

   ⏱️ 10 minutes
3. 3

   Bake the Flan: Preheat your oven to 175°C (350°F). Place the caramel-coated mold into a larger baking pan. Carefully pour the custard mixture into the flan mold. Pour hot water into the larger baking pan to create a water bath (bain-marie), ensuring the water comes about halfway up the sides of the flan mold. This water bath is crucial for even cooking and a silky texture. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set and the center is just barely jiggly when gently shaken. A knife inserted near the center should come out clean.

   ⏱️ 1 hour to 1 hour 15 minutes
4. 4

   Chill and Unmold: Carefully remove the flan mold from the water bath and let it cool to room temperature on a wire rack. Once cooled, cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set and the flavors to meld. To unmold, run a thin knife around the edges of the flan. Place a serving plate (with a lip to catch any caramel) over the mold and quickly invert them together. Gently lift the mold off. The hardened caramel will have melted into a delicious sauce.

   ⏱️ 4+ hours chilling
5. 5

   Serve: Drizzle generously with dulce de leche. For a 'Flan Mixto', you can mix some heavy cream into the dulce de leche to create a softer, pourable sauce before drizzling.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The water bath (bain-marie) is essential for achieving a smooth, evenly cooked custard. Do not skip this step.
• ✓Ensure your caramel is a deep amber color but not burnt, as burnt caramel will be bitter.
• ✓Chilling the flan thoroughly is key to its structure and flavor development.
• ✓To make a 'Flan Mixto', simply mix dulce de leche with a tablespoon or two of heavy cream until it reaches a pourable consistency.
• ✓Room temperature eggs and milk will help ensure a smooth custard.

🔄 Variations

• Coffee Flan: Add 1-2 teaspoons of instant espresso powder to the custard mixture.
• Citrus Zest Flan: Add the zest of one lemon or orange to the custard for a subtle citrus note.
• No Dulce de Leche: Serve plain or with fresh berries.

🥗 Nutrition

Per serving