This flan is smooth, creamy, and topped with a rich caramel sauce. It’s made with simple ingredients like sweetened condensed milk, evaporated milk, and eggs. Whether you make it in small ramekins or a big pan, it’s an easy and delicious dessert!
Ingredients Needed:
- 1 cup sugar
- ¼ cup water
- 1 14-ounce can of sweetened condensed milk
- 1 12-ounce can evaporated milk
- 5 whole eggs
- 1 ½ teaspoons vanilla extract
How To Make Flan Recipe?
- Preheat the oven: Set the oven to 325°F.
- Make the caramel: Heat sugar and water in a saucepan over medium heat. Swirl the pan gently (don’t stir) and let the sugar melt. Once it boils, lower the heat and cook until golden brown, about 10-15 minutes.
- Coat the ramekins: Pour the caramel into 8 ramekins or a 9-inch cake pan. Tilt to spread it evenly. Place them in a large roasting dish.
- Make the custard: Blend the condensed milk, evaporated milk, eggs, and vanilla until smooth. Pour over the caramel in each ramekin or pan.
- Set up a water bath: Boil water in a kettle. Place the roasting dish in the oven and carefully pour hot water around the ramekins, filling halfway up the sides.
- Bake the flan: Cover the dish with foil and bake for 1 hour until the flan is just set with a slight jiggle in the center.
- Cool and serve: Remove from the oven and let the flan cool completely. Chill in the fridge before serving. To serve, run a knife around the edges and flip onto a plate.
Recipe Tips:
- Make sure the caramel is the right color: The caramel should be deep golden brown, not too light or too dark. If it’s too light, it won’t have enough flavor. If it’s too dark, it will taste bitter.
- Don’t overbeat the eggs: When mixing the custard, blend it just until smooth. If you mix too much, too much air will get in, and the flan might have bubbles instead of a silky texture.
- Strain the custard for a smooth texture: Pour the mixture through a fine sieve before adding it to the ramekins. This removes any egg bits and makes the flan extra creamy.
- Use warm water for the water bath: Pour warm or hot water into the roasting pan to help the flan cook evenly. Cold water can slow down baking and cause the custard to cook unevenly.
- Let the flan cool completely before flipping: If you try to remove it too soon, it may break. Chill it in the fridge for at least 4 hours or overnight for the best texture and easy serving.
How To Store Leftovers?
- Refrigerate: Let the flan cool down before storing. Cover it well with plastic wrap or put it in a sealed container. Keep it in the fridge for up to 4 days.
- Freeze: Once the flan is fully cool, wrap it tightly and place it in a freezer-safe container. You can freeze it for up to 2 months.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 60mg
- Potassium: 200mg
- Total Carbohydrate: 36g
- Dietary Fiber: 0g
- Sugars: 34g
- Protein: 7g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Vanilla Souffle Recipe
- Gordon Ramsay Strawberry Souffle Recipe
- Gordon Ramsay Scotch Pancakes Recipe
Gordon Ramsay Flan Recipe
Description
This flan is smooth, creamy, and topped with a rich caramel sauce. It’s made with simple ingredients like sweetened condensed milk, evaporated milk, and eggs. Whether you make it in small ramekins or a big pan, it’s an easy and delicious dessert!
Ingredients
Instructions
- Preheat the oven: Set the oven to 325°F.
- Make the caramel: Heat sugar and water in a saucepan over medium heat. Swirl the pan gently (don’t stir) and let the sugar melt. Once it boils, lower the heat and cook until golden brown, about 10-15 minutes.
- Coat the ramekins: Pour the caramel into 8 ramekins or a 9-inch cake pan. Tilt to spread it evenly. Place them in a large roasting dish.
- Make the custard: Blend the condensed milk, evaporated milk, eggs, and vanilla until smooth. Pour over the caramel in each ramekin or pan.
- Set up a water bath: Boil water in a kettle. Place the roasting dish in the oven and carefully pour hot water around the ramekins, filling halfway up the sides.
- Bake the flan: Cover the dish with foil and bake for 1 hour until the flan is just set with a slight jiggle in the center.
- Cool and serve: Remove from the oven and let the flan cool completely. Chill in the fridge before serving. To serve, run a knife around the edges and flip onto a plate.
Notes
- Make sure the caramel is the right color: The caramel should be deep golden brown, not too light or too dark. If it’s too light, it won’t have enough flavor. If it’s too dark, it will taste bitter.
- Don’t overbeat the eggs: When mixing the custard, blend it just until smooth. If you mix too much, too much air will get in, and the flan might have bubbles instead of a silky texture.
- Strain the custard for a smooth texture: Pour the mixture through a fine sieve before adding it to the ramekins. This removes any egg bits and makes the flan extra creamy.
- Use warm water for the water bath: Pour warm or hot water into the roasting pan to help the flan cook evenly. Cold water can slow down baking and cause the custard to cook unevenly.
- Let the flan cool completely before flipping: If you try to remove it too soon, it may break. Chill it in the fridge for at least 4 hours or overnight for the best texture and easy serving.
Gordon Ramsay Flan Recipe