Sun Sentinel Palm Beach Edition
Easiest way to make perfect flan at home
My first attempt at making flan was a few months after becoming a newlywed. My husband was stationed at Fort Hood, we had recently moved away from family and friends, and I was hosting my first dinner party.
Thinking back, I giggle at myself for thinking I could pull off the menu I had planned. Two appetizers, a specialty cocktail, a main course with salad and flan. Let’s just say my guests went home hungry, and I was left devastated. I burned my appetizers, didn’t chill my flan adequately, and never even got around to prepping that specialty cocktail.
A few days later, my mami arrived for a visit and I told her my story. She laughed and said, “Let’s make that flan.” I watched her closely as she cooked the caramel topping and quickly blended the custard for the flan in a blender. She walked me through each step, patiently giving me tips. It was the best flan I’ve ever eaten, and I’ve been making it ever since.
I now know that making homemade flan should not be stressful, and I’m here to make sure yours comes out perfectly every time. The recipe I’m sharing is the absolute easiest flan made in the blender that is sure to have you looking like a rock star at the table.
Flan is a custard-based dessert topped with a layer of caramel sauce. It’s baked in a water bath to ensure a creamy, silky texture. Once baked, the flan is chilled and then inverted onto a platter before serving.
I find it to be the perfect impress-your-guest dessert for any occasion or holiday because it looks like such a showstopper but is so easy to whip up. Plus, it requires just a handful of pantry ingredients: eggs, milk (such as sweetened
condensed milk), heavy cream or whole milk, vanilla extract and sugar.
Flan has been a staple dessert in Latin cuisine since the Spanish brought it to Mexico in 1518 during the Spanish occupation. It gained popularity quickly, and new flavors — including chocolate, coconut, pineapple and coffee — were created.
Soon, the love for flan spread throughout Latin America and it remains a beloved recipe.
Making flan in advance
After you’ve baked the flan, carefully remove the roasting pan from the oven, remove the flan to a wire rack, and let cool for at least 30 minutes. Once the flan has cooled, cover with plastic wrap and chill in the fridge for at least three hours or overnight. This takes patience; but allowing the flan to properly chill will make it easier to remove it from the pan.
If you’re preparing flan for entertaining, I always bake the flan a day in advance and allow it to chill until my guests arrive. That way I know I’ve given the flan plenty of time to set.
When ready to serve, carefully run a sharp knife or small offset spatula around the cake pan to loosen the flan. Invert a larger plate over the cake pan and flip over to release the flan. Serve as is, or top with whipped cream and fresh berries on the side.