If the flan is still jiggly, just give it more time. This looks amazing I can’t wait to try it! Hope you enjoy! high heat without stirring until a very pale golden hue. Bianca, I’d love to have your Brazilian cheese bread recipe. Adjust a rack to the middle position and preheat the oven to. Arrange eight (6oz) ramekins in a deep baking … Is it possible you took the sauce off the heat too soon? So glad you enjoy the flan enough to make it in August in Texas! -I tried using organic cane sugar to make the caramel the first time around, it did not work for me. and ahh….. and oh my goodness! Can’t stress it enough. 1 can of condensed milk. the flan didn’t set in the middle and it was like a pudding. No matter your skills, I have you covered. Hi Alpana, It gets baked at 300°F. I’d just make it in 2 loaf pans (they may take just a tiny bit longer to cook). I’ve never made flan before and it turned out very nicely and it tasted delicious. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I need to make a big flan for a family gathering . I felt like this created a bit more of the yellow color flans are known for instead of just light cream color, which was how my first one came out. If I cooked for a shorter time, will be be softer? I made a different one a few weeks ago and it didn’t turn out the way we thought it would. The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard. Hi Yadira, glad this turned out nicely for you! Thanks Jenn. My sugar remains colourless, not the honey coloured shown in your picture. (Keep a close eye on the pan, so the cream does not boil over.) -I used rum instead of Bourbon. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. The reason most flan are rubbery is because of the egg whites, not the canned milks so much. I went to culinary school years ago and this was just as I remembered making custards. Hope you enjoy! Unfortunately, you can’t do that with a metal loaf pan. Absolutely enjoyable to eat. First, I probably didn’t cook the caramel long enough so it didn’t have the luscious golden color, instead mine was loose and blond. Strain mixture through a fine-mesh strainer into a larger bowl. . Also, it helps to pour the flan mixture very slowly into the loaf pan so as to not create any additional air bubbles. Finally I placed it in the fridge overnight. Hi Lee, Yes, if you remove it just a few minutes earlier, it should be a bit softer (and not substitutions would be necessary). (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.). Note the custards will set firm once they have completely cooled down. Boy was I relieved to find that you had a flan recipe Jenn! I haven’t tried this with coconut milk, but I think it should work; it would be the same amount as the milk. Hope that clarifies! Hi Jenn, I made this flan yesterday. Get new recipes each week + free 5 email series. It is creamy, and sweet, and just every part fantastic. The almond is traditional. I had the proper amount of water for the bath but it’s like the oven was cooking the top instead of steaming it like a custard. AMAZING! Cooking time was 75 mins and I didn’t think of checking since that was on the lower end. It is delicious. Hi Cathy, No need to spray the pan. Making Flan - Add Hot Cream to Egg Mixture. If you scroll down a bit to under the pictures, you’ll find the full recipe. It was not fully set; i tried to slam back the pan over it but I couldn’t contain the liquid on the sides. Do you think the Eagle Brand fat free condensed milk would work in this recipe? Thank you again! Question: Could you use a fruity or citrus liqueur such as Cointreau instead of the bourbon? Hope that helps! However, your written recipe calls for a 14 oz can of condensed milk and a 12 oz can of evaporated milk. This classic Latin flan adapted from Cook’s Illustrated was my favorite. It’s prepared in a loaf pan rather than a wide cake pan, so it’s easy to unmold without breaking. Most of my family come from India and Pakistan. Kepp still until sugar starts to darken 5. Do you think that I could replace the bourbon with Grand Marnier? Hello. ⭐️⭐️⭐️. I'd love to know how it turned out! I’ve made flan in the past following directions that were more difficult, less clear, and not as good. I wound up using another method. Then slowly swirl the pot and it will darken a bit. Arrange eight (6oz) ramekins in a deep baking pan. Pour into your loaf pan right away. Hi Jenn, What size eggs do you use? Hello, Love the recipe. After 2 tries, I just used it even though the caramel never darkened. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days. Thank you for sharing your recipe. Please read our Policies and Privacy. I thought you were just being fussy by including that step because I hadn’t cooked the eggs over any heat yet. My mistakes were 1) not making two so we could have one at home. Made it minus the bourbon. Jenn Recently made this for the first time. I believe that was due to using multiple whole eggs and not cooking it in a water bath. Sure! Thats exactly what flan is…super sweet aka dessert! And I always add my own notes to recipes if adapting from another source, just to help people along where I think there might be some confusion. Or will a few hours (most likely around 4-5) be enough to serve? Pour carefully into a 5-cup baking pan and spread all over. Using the all-vanilla variation, I swapped out 1tsp of vanilla for almond extract. To ensure the custard does not over-cook, check doneness after 45 minutes, then every three to five minutes. I made this recipe last weekend and the kids loved it. I totally understand. We followed the instructions as stated, only substituting extra vanilla for liquor, and the result was a creamy flawless flan. I tried it twice following the directions. I wanted to thank you for the delicious flan recipe!! I do not use any water. I’ve used the original Cook’s Illustrated version of this recipe several times now, and I am always amazed at how easy it is to make yet how impressive it turns out. Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. Thank you! I used half/half instead of the milk, delicious. I’ve always loved flan and the best flan ever–before I made this recipe–was the flan I got at a small restaurant on Calle Ocho in Little Havana. Gently swirling the pan, continue to cook until sugar is a pale honey color. I made this for a New Years party. It was more like pudding or thick soup but the sides were perfectly set and were holding their shape. Hope that helps! emboldened me to try this recipe. Your picture shows a can of evaporated milk larger than the can of condensed milk. Just waiting on my flan to get ready, although I’m sure it will be great! My wife said she’s going to request this every day Thanks Jenn! When I initially poured the sugar in my pan I realized what was going to happen so I made a little more of the caramelized sugar and dumped it on top of the hardened one (half hoping it would melt it a bit and maybe mix in) and at least that created a little bit of the “sauce” for the flan. Slice the flan and spoon the sauce over individual portions. A little bitterness is nice to cut the sweetness but next time try taking it off the heat a little sooner. I like the convection for some things but baking is always tricky. I tried it without the foil and was just as happy with the result. My caramel hardened at the bottom of my pan so when I went to invert it, it just stuck. Heat 4 cups to 5 cups of water in a pot on the back burner for the water bath, or baño maria. Anytime you cook sugar it should eventually change color — how long did you cook it? As a lover of Cuban cuisine, I’ve had the pleasure to visit some of the most authentic Cuban restaurants in and around Miami since I lived in South Florida. Pour in hot water for water bath until water is about 1/2-inch deep in baking dish. So glad you liked it! Make sure it does not burn! Thank you for this recipe. I wouldn’t recommend fiddling with the recipe too much but if you wanted to give this a coffee flavor, you could add 1 to 2 teaspoons of espresso powder. When I finally got it right (I would never give up on one of the Chef’s recipes! I did share a piece of my “tester” flan with my very much Puerto Rican mom in law (who happens to be one of the best cooks I know) and she liked it! Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards). Slice the flan and spoon the sauce over the individual servings. Can you speak to this? It was delicious and great texture! It will eventually turn color. But when i took it out today in the morning, the middle part was not set. Hi Leeann, So sorry you had trouble with the flan. 1 can of evaporated milk. Yes, you can double it – I’d do it in two separate loaf pans for even baking. Thanks again for your hands-on instructions! That said, I’ve made the recipe 2 times now, still not able to get the sugar caramelized like in your photo. (I develop and publish all my recipes using the traditional/non-fan option.). It’s silly that I tried recipes when I grew up making it by eye-measuring ingredients but for whatever reason not a single Brazilian recipe I’ve tried here (nor American that I’ve tried in Brazil) worked well, it might be the ingredients and the climate, who knows. Cooking the custard in a water bath is what allows the custard to stay moist and creamy while fully cooking and “setting” the eggs if you will. Hi Deb, When using the convection setting, the rule of thumb is to reduce temp by 25°F. It had a phenomenal texture, and a great condensed-milk taste with depth of flavor. Quickly and carefully swirl each ramekin to coat the bottom evenly. Thank you so much for this recipe and your advice on making a chocolate flan as well. If it still doesn't come out, try running the knife around the edges again. Hi, I’m making this recipe to serve on Christmas day. Is it possible you took the sauce off the heat too soon? And BTW Jen, anything I make following your recipes is always 5-star! I don’t know. Hey Lucy, if your still wondering how to get that honey color on your caramel I can tell u step by step. ), Okay awesome want to make sure I could use a 9×5 since I don’t have a 8 1/2 to 4 1/2.