Four-Ingredient Flan Recipe

Ingredients

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1/2 cup sugar
5 eggs
375 ml evaporated milk

395 grams sweetened condensed milk (300ml)
1/2 teaspoon vanilla extract (optional)

Nutritional

Serving Size: 1 (238.1 g)
Calories 455.5
Total Fat - 20.6 g
Saturated Fat - 8.6 g
Cholesterol - 588.7 mg
Sodium - 303.9 mg
Total Carbohydrate - 42.5 g
Dietary Fiber - 0 g
Sugars - 39.5 g
Protein - 24.6 g
Calcium - 288.1 mg
Iron - 2.8 mg
Vitamin C - 1.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the sugar in a small saucepan until it liquefies and turns to a golden caramel. Pour into the base of a 20cm diameter round baking tin or a 20cm x 15cm rectangular glass oven proof dish and allow to harden for a few minutes at room temperature. There is no need to line or grease the tin.

Step 2

Whisk the remaining ingredients together and strain through a fine sieve over the caramel to remove any lumps. If you want a creamier flan you can strain it 2-3 more times to remove further bubbles.

Step 3

Put the baking tin into the basket of a steamer and steam over low heat for 20-25 minutes, or a steam oven set to 82°C for 1 hr-1hr 10 mins.

Step 4

It’s best to take the flan off the heat while the centre is still a little wobbly, as it will continue to set off the heat (test by tapping or wiggling the tin and watching the ripples on the top of the flan).

Step 5

Cool to room temperature then chill in the fridge. To serve, invert the flan onto a plate. If it doesn’t come out, run a knife gently around the edge before trying again.

Step 6

NOTE - If you prefer to bake the flan: put the baking tin inside a larger baking tray and place into a 180°C (traditional) oven. Pour boiling water into the larger tray until it comes halfway up the sides of the leche flan tin, bake for about 45 mins to 1 hour, and then remove from the oven. The used a Pyrex® Simply Store 11 Cup Rectangle Dish w/ Blue Lid 20cm x 15cm rectangular glass oven proof dish.