Creamy Egg Flan is a simple yet delightful dessert that has been enjoyed for generations. This smooth, sweet custard has a rich caramel topping that melts in your mouth. Making Creamy Egg Flan feels like creating a little piece of heaven, and it all begins with a few basic ingredients. As you pour the rich custard into a dish, you can already imagine the soft texture that will soon unfold. The flan is easy to make but always leaves a lasting impression on anyone who tastes it.
Creating the Caramel
To start your Creamy Egg Flan, you’ll need to make a sweet caramel. Heat sugar in a saucepan until it melts into a golden, bubbly syrup. This caramel forms the perfect base for the flan, adding a rich sweetness to the custard. Pour the warm caramel into your baking dish, making sure it covers the bottom evenly. It’s this first step that brings out the creamy richness of the flan and gives it that perfect sweet touch.
The Egg Custard
Next, you’ll mix eggs, sugar, milk, and vanilla to create the silky custard. The smoothness of the mixture is key to achieving that creamy texture that everyone loves about Creamy Egg Flan. Carefully pour the egg mixture over the caramel in your baking dish, then place it in the oven to bake gently. The flan will cook slowly, and as it sets, you’ll notice the caramel melding with the custard, creating layers of sweetness and creaminess.
Serving and Enjoying
Once your Creamy Egg Flan has cooled, it’s time to flip it over and see the magic. When you gently turn the flan out onto a plate, the golden caramel will spill over, covering the flan in a glossy, sweet sauce. The result is a creamy, luscious dessert that’s perfect for any occasion. Whether you’re serving it at a family gathering or enjoying it after a weeknight dinner, Creamy Egg Flan will always be a hit, leaving everyone asking for seconds.
Table of Contents
Chef’s Notes- Creamy Egg Flan
- Room Temperature Ingredients: For the smoothest texture, ensure that the egg yolks, condensed milk, and whole milk are all at room temperature before mixing. This helps them blend more evenly and prevents curdling.
- Caramelizing Sugar Tips: When making the caramel, keep the heat on low and stir constantly. Sugar can quickly go from golden brown to burnt, so be patient and watch closely. If it begins to darken too quickly, reduce the heat slightly.
- Use Nonstick Pan for Caramel: A nonstick pan helps prevent the caramel from sticking and burning, making it easier to work with.
- Steaming vs. Baking: Steaming is the traditional method for cooking egg flan, resulting in a smoother, more delicate texture compared to baking. Ensure there is enough water in the steamer or pot, but avoid letting the water touch the flan molds.
- Check for Doneness: To check if the flan is set, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. Overcooking can cause the flan to become tough, so keep a close eye during the steaming time.
- Serving: Let the flan cool slightly before inverting it onto a plate. The caramel will harden as it cools, creating a beautiful glossy finish. For the best flavor, chill the flan in the fridge for at least 2 hours before serving.
- Flavor Enhancements: For a unique twist, consider adding a teaspoon of citrus zest (like lemon or orange) to the egg mixture for a fresh, tangy flavor. Alternatively, a splash of rum or vanilla bean paste can add depth to the caramel and custard.
Creamy Egg Flan
4
servings10
minutes45
minutes350
kcal5
minutes1
hourDive into the luscious world of Filipino desserts with this Creamy Egg Flan! Perfectly smooth and irresistibly sweet, this simple recipe transforms everyday ingredients into a delightful treat that will impress your family and friends. Whether you’re a seasoned chef or a kitchen novice, you’ll love how easy it is to create this classic dessert. Get ready to indulge in a silky, caramel-coated masterpiece that’s sure to become a favorite at any gathering!
Ingredients
- Dairy
8 large egg yolks
12 fluid ounces sweetened condensed milk
8 fluid ounces whole milk
- Sweeteners
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
- Alternative Ingredients:
Eggs: Substitute with silken tofu for a vegan version.
Condensed Milk: Use coconut condensed milk for a dairy-free option.
Whole Milk: Almond milk or soy milk can replace whole milk.
Granulated Sugar: Coconut sugar can be used as a natural sweetener.
Vanilla Extract: Vanilla bean paste for a richer flavor.
Directions
- Prepare Egg Mixture: Begin by separating the egg yolks from the whites, reserving only the yolks for this recipe. In a large mixing bowl, vigorously whisk the yolks until they become smooth and slightly frothy, about 2 minutes. This ensures a silky texture in your flan.
- Combine Dairy and Flavorings: Gradually add the sweetened condensed milk to the beaten yolks, stirring continuously to blend thoroughly. Next, pour in the whole milk and vanilla extract, mixing until the mixture is uniform and free of lumps, approximately 3 minutes. Ensure all components are well incorporated for a consistent flavor.
- Caramelize Sugar: Place a nonstick pan over low heat and add the granulated sugar. Stir continuously, allowing the sugar to melt and transform into a golden caramel, which should take about 5-7 minutes. Be cautious to prevent burning, as caramel can quickly darken.
- Prepare Molds: Once the caramel reaches a light brown hue, evenly spread it across the bottom of your chosen flan molds or individual round pans. Let the caramel set for about 5 minutes to harden slightly, creating a delectable base for the custard.
- Pour and Steam: Carefully pour the egg and milk mixture over the set caramel in each mold. Arrange the molds in a steamer or a large pot with a steaming rack, ensuring water does not touch the flan directly. Cover and steam for 35-40 minutes, or until the flan is set and a toothpick inserted comes out clean. Optional: Let it cool slightly before serving for a richer flavor.
Equipment
- Mixing bowls
- measuring cups and spoons
- nonstick pan
Notes
- For the perfect flan texture, ensure all ingredients are at room temperature before mixing. Serve chilled for the best flavor; refrigerate for at least 2 hours after steaming. Pair this dessert with a light fruit salad or a dusting of powdered cocoa for an extra touch. To add a twist, incorporate a hint of citrus zest into the egg mixture or a splash of your favorite liqueur for an adult version. Using individual molds can make serving easier and add a charming presentation to your table.
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 45g
- Fiber: 0g
- Sugar: 40g
- Protein: 8g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 150mg
- Iron: 1mg
FAQ- Creamy Egg Flan
Can I make this recipe ahead of time?
Yes, egg flan can be made a day or two in advance. After steaming, let it cool, refrigerate it for at least 2 hours, or overnight, to allow the flavors to meld and the texture to firm up.
Can I use different types of milk for this recipe?
Yes, you can substitute whole milk with non-dairy alternatives like almond milk or soy milk. If you need a dairy-free version, use coconut condensed milk in place of sweetened condensed milk, and opt for coconut milk instead of whole milk.
How do I know when the caramel is the right color?
The caramel should be a rich golden amber color before you pour it into the molds. It should be a deep, warm color without turning too dark or brown, as this can cause it to taste bitter.
Can I make egg flan without a steamer?
Yes, if you don’t have a steamer, you can use a large pot with a steaming rack or a makeshift rack using a small bowl or trivet. Just make sure the water level is below the flan molds, and cover the pot tightly to trap the steam.
What should I do if my flan is too runny?
If the flan turns out too runny, it may not have cooked long enough. Try steaming it a little longer until the toothpick comes out clean. If it’s overcooked, the texture may be compromised, so keep a close eye on the steaming process.
