Flan de la Abuela
Some things you don’t mess with
The Story
Every family has their flan recipe. This is ours. Silky, not too sweet, with that perfect bitter edge from the caramel.
We’ve been making it the same way for three generations. If it ain’t broke…
Ingredients
For the Caramel
- 1 cup sugar
- 1/4 cup water
For the Custard
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 8 oz cream cheese, softened
- 5 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Make the Caramel
Combine sugar and water in a saucepan over medium-high heat.
Don’t stir. Swirl the pan occasionally. Watch it closely.
Cook until amber colored (about 8-10 minutes). It goes from amber to burnt in seconds—stay vigilant.
Immediately pour into a 9-inch round pan or individual ramekins. Tilt to coat the bottom. It will harden—that’s fine.
2. Make the Custard
Preheat oven to 350°F. Boil a kettle of water.
Blend all custard ingredients until completely smooth. No lumps.
Pour through a strainer over the caramel. This removes any eggy bits.
3. The Water Bath
Place the flan pan in a larger baking dish. Pour boiling water into the outer dish until it reaches halfway up the flan pan.
This is crucial—the water bath prevents curdling.
4. Bake
Bake 55-65 minutes until the center jiggles slightly but isn’t liquid.
Remove from water bath immediately. Cool to room temperature, then refrigerate at least 4 hours (overnight is better).
5. Unmold
Run a knife around the edge. Place a plate over the pan, flip confidently. The caramel will pool around it.
Serve cold.
The Secrets
- Don’t overbake. Jiggly center = perfect texture. Firm center = overcooked.
- Strain the custard. Non-negotiable for silky texture.
- Water bath matters. Dry heat = scrambled eggs. Moist heat = silk.
- Patience on caramel. Too light = too sweet. Too dark = bitter. Aim for deep amber.
- Chill overnight. The texture sets better. The flavors meld.
Variations We’ve Tried
- Coconut Flan: Replace evaporated milk with coconut milk
- Coffee Flan: Add 2 tablespoons instant espresso
- Orange Flan: Add zest of 2 oranges
But honestly? The original is perfect.
The ending every meal deserves