Flan is one of the most difficult desserts to ever be made in my kitchen, but it’s also one of the most rewarding.
I’d been wary for a long time of making homemade Caramel Flan
myself – to me, ordering it in a restaurant was a much better option. That way, someone else would have to go through the work of making his or her own caramel and water bath and all the other lovely steps to making this delicious dessert. But I knew that in order to fully appreciate the indulgent treat that is flan, I’d have to make it myself one day.
To be honest, making flan requires very few steps, but it also requires careful attention to detail and timeliness (and patience – lots and lots of patience). Here’s how you make it:
First, get your water bath ready. Place it in the oven and preheat.
Then, measure out all your ingredients. Once you start making the caramel, you won’t have time to go back and measure out everything you need.
Then, make the caramel. Pour the sugar, lemon juice and water into a saucepan, heat it up, let it simmer, and never, ever stir. I repeat, do not stir. That is an order! I know you’ll feel the urge to stir when you’ve been standing in the kitchen for 10 minutes and the sugar will seemingly never caramelize, but trust me, it will. It’s a lesson in patience.
See? After all that waiting (and not stirring), caramel goodness will result.
Pour that stuff quickly into the pie plate and set aside.
Time to make your flan! First, whisk the eggs into oblivion, then add and whisk remaining ingredients into oblivion.
Then strain out all of that gross stuff a few times so the mixture is smooth.
Pour it on top of your cooled caramel, cover with foil and place oh so carefully on top of the preheated water bath. Then, bake!
Now comes another lesson in patience – you’ll have to wait a few hours for the flan to cool and harden before you can invert it and eat it.
But trust me, all that waiting pays off!
More Flan RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon