Restaurant-Style Flan at Home #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F with a rack in the middle. Boil a kettle of water for the water bath. Get out a 9-by-2-inch round non-stick cake pan.
2. In a medium heavy saucepan, stir sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3 to 5 minutes.
3. Once it starts to turn golden, swirl the pan often over the heat until it is the colour of cinnamon, about 1 to 2 minutes. Remove from heat and keep swirling for about 30 more seconds until amber.
4. Immediately pour the caramel into the cake pan and tilt the pan quickly to spread it over the bottom before it sets. The pan bottom will get hot.
5. Make the custard: blend condensed milk, evaporated milk, heavy cream, vanilla, eggs and salt on low for 1 minute. Strain through a fine sieve (lined with cheesecloth if you like) and pour over the caramel.
6. Cover the pan with foil, making sure the foil does not touch the custard.
7. Set the cake pan in a large roasting pan in the oven. Pour hot water from the kettle into the roasting pan, halfway up the sides of the cake pan, without letting water reach the top of the pan or get inside it.
8. Bake at 350°F for 70 to 80 minutes. It is done when a jolt gives a stiff jiggle in the centre. If it is too wobbly, bake 10 minutes more. Remove, uncover, and cool to room temperature on a rack.
9. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
10. To serve: run a knife around the edge, place a rimmed platter over the pan, and invert. Tap the pan if needed to release, then lift it off. Garnish with berries if you like and spoon extra caramel over each slice.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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