Flan (Caramel Custard)
A silky set custard of eggs, milk and vanilla under a glossy amber caramel that pools into sauce when you turn it out. The Goan, Portuguese and Spanish party pudding, baked or steamed.
Prep 15 min · Cook 50 min · Total 65 min + 4 hr chilling · Serves 6
Ingredients
Caramel
- ½ cup Sugar
- 2 tbsp Water
Custard
- 4 Eggs
- 2 cups Whole milk
- ⅓ cup Sugar
- 1 ½ tsp Vanilla extract
- 1 pinch Salt
Method
- Make the caramel. Put the sugar and water in a small heavy pan over medium heat. Swirl the pan (don't stir) until the sugar melts and turns a deep amber, like strong tea. Immediately pour it into an 18 to 20 cm round cake tin or pudding mould and tilt to coat the base. It sets hard; that's fine.
- Warm the milk. Heat the milk with the sugar until steaming and the sugar has dissolved. Don't let it boil. Cool for 5 minutes.
- Mix the custard. Whisk the eggs with the vanilla and salt just until combined, without making it frothy. Slowly whisk in the warm milk, then strain the mixture through a sieve onto the caramel.
- Bake or steam. To bake: cover the tin with foil, set it in a roasting tin and pour in hot water halfway up the sides. Bake at 160C (140C fan) for 45 to 50 minutes. To steam: cover with foil and steam over gently simmering water for 25 to 30 minutes. It's done when the edges are set and the centre wobbles like jelly.
- Chill. Cool to room temperature, then chill for at least 4 hours or overnight so it sets firm and the caramel turns to syrup.
- Turn out. Run a thin knife around the edge, put a rimmed plate on top and flip in one confident move. Lift off the tin and let the caramel sauce run down the sides. Slice and serve cold.
Tips
Gentle heat gives a smooth custard; too hot and you get bubbles and holes. Keep the water bath below a simmer and pull it out while the middle still trembles.