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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 6 hr.

  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(read off the step)from the start

  6. chill 4 hr, then invert

    4 hrwalk away(read off the step)55 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.2: cook to an amber caramel
>> step.4: whisk in the milks
>> step.5: strain over the caramel
>> step.6: bake at 325°F in a water bath 55 min
>> step.7: chill 4 hr, then invert

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

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.

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{}.

Pour @&(~1)custard{} through a fine sieve over @&(~3)caramel{}.

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

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