Flan

also called flan napolitano · crème caramel · creme caramel · caramel custard

The table

Preheat the oven to 325°F (165°C) and set a 9-in round cake pan inside a roasting pan
4 large(200 g)eggswhisk until smoothwhisk in the milksstrain over the caramelbake at 325°F in a water bath 55 minchill 4 hr, then invert
2 large(37 g)egg yolks
2 tsp(10 mL)vanilla extract
1/4 tsptable salt
14 oz(one 396 g can)sweetened condensed milk
12 oz(354 mL)evaporated milk
1/2 cup(120 mL)whole milk
1 cup(200 g)granulated sugarcook to an amber caramel
1/4 cup(60 mL)water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2whisk until smooth

3whisk in the milks

goes in with what step 2 made

4cook to an amber caramel

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 55 min4 of 6 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — baked past the point where the centre moves as a single piece it scrambles at the edge and weeps on the plate

  1. cook to an amber caramel

    not timedfrom the start

  2. whisk until smooth

    not timedfrom the start

  3. whisk in the milks

    not timedfrom the start

  4. strain over the caramel

    not timedfrom the start

  5. bake at 325°F in a water bath 55 min

    55 minwalk away(we think)from the start

  6. chill 4 hr, then invert

    4 hrwalk away(we think)55 min in

You'll need 9-in round cake pan · oven · saucepan

Goes with

See how it is written
>> title: Flan
>> category: Custards & Puddings
>> tags: custard, caramel, milk, oven, make-ahead
>> counters: Taquería, Panadería
>> aka: flan napolitano, crème caramel, creme caramel, caramel custard
>> servings: 8
>> time: 6 hr
>> slack: unforgiving — baked past the point where the centre moves as a single piece it scrambles at the edge and weeps on the plate

Preheat the #oven{} to 325°F (165°C) and set a #9-in round cake pan{} inside a roasting pan.

>> step: cook to an amber caramel
Cook @granulated sugar{1%cup}(200 g), @water{1/4%cup}(60 mL) in a #saucepan{} to an amber caramel, then swirl it over the bottom of the cake pan.

Whisk @eggs{4%large}(200 g), @egg yolks{2%large}(37 g), @vanilla extract{2%tsp}(10 mL), @table salt{1/4%tsp} until smooth.

>> step: whisk in the milks
Whisk @sweetened condensed milk{14%oz}(one 396 g can), @evaporated milk{12%oz}(354 mL), @whole milk{1/2%cup}(120 mL) into @&(~1)eggs{}.

>> step: strain over the caramel
Pour @&(~1)custard{} through a fine sieve over @&(~3)caramel{}.

>> step: bake at 325°F in a water bath 55 min
Bake @&(~1)flan{} in a water bath at 325°F for ~{55%min}, until the centre jiggles as one piece.

>> step: chill 4 hr, then invert
Chill @&(~1)flan{} for ~{4%hr}, then run a knife around the rim and invert onto a rimmed plate.