I’ve done this recipe a few times now. From my experience I’m going to recommend using plastic or glass cups. Metal flan cups are harder to deal with as they conduct a little too much heat. We don’t want that! I’m going to try and keep this simple so anyone can give it a try.
First of all… What you’ll need before we actually begin. This makes 4 cups of flan, by the way. I almost forgot to mention that!
- 3 eggs
- 1 3/4 cups milk
- 5 tablespoons sugar
- a little bit of vanilla
- 1 oven
- 1 small pot
- 1 large pot (with matching lid)
- 1 medium to large sized bowel
- 1 strainer
- 1 steamer
- 4 small to medium sized cups
- 1 ladle (opinion)
For the caramel sauce you’ll need this all as well. I suggest keeping these two sets of ingredients separate from each other so you don’t get confused.
- 3 tablespoons sugar
- 1 tablespoon water
- 1 small pot
- 1 small sized bowel
Now! Let us begin! Now, I’ve never put a recipe online before now or even shared any recipes at all, so I hope that I do alright. if you have any questions or comments, feel free to contact me through the comment form below. i read all comments and will respond!
We’re going to begin with the flan. So push the caramel sauce ingredients aside for now.
- Put the milk on low heat and add the sugar.
Stir well and when the sugar has all melted turn off the heat and let stand for 1 minute.
Do not let the milk boil!
- Break eggs in a separate bowel and stir well.
Be sure that you have mixed thoroughly before continuing.
- Slowly pour the milk (from step 1) into the bowl you just put the eggs in.
Add some vanilla into the mix. You decide how much you want. You really don’t need a lot though. (In my opinion.)
- Pour the mix through a strainer.
This will help to make the flan creamier and smoother.
- Get out your second pot for the caramel sauce.
Put the water and sugar into the pot and stir quickly over high heat.
When it becomes brown remove it from the heat and put it into your 4 cups.
- Pour your flan mix (from step 4) into the cups over top of the caramel sauce.
I recommend using a small ladle to do this. It’s easier and less messy.
- Fill your last pot (large) with some water and put a steamer over it.
When the water starts steaming, stop the heat and put the 4 cups into the steamer.
Please be careful not to burn yourself!
After 2 or 3 minutes on high heat, lower the heat and steam for another 13 to 15 minutes.
When you put it on low heat, move the lid a little so that some of the steam may escape.
The point is to maintain it on low heat.
TIP: If you put a small towel under the lid, the water from the steam will not get into the flan! be careful with this though. if the towel it too big, it could cause a fire! So be sure to have one of the right size. It should be just hanging out the sides of the lid.
- Poke a hole into the top of the flan with a tooth pick. If no juice comes out then they’re done!
Turn off heat and let them cool.
When its cool enough for you to touch the cups, put them into the refrigerator.
Leave them in the refrigerator until cool or cold.
- Finally, put some whip cream and/or fruit on the top and its ready to serve!