Ingredients
6 large eggs
150 g sugar
1 liter milk
2 teaspoons caramelized liquid vanilla extract.
Instructions
1. Preheat the Oven
Preheat your oven to 170°C (340°F). Ensure the oven rack is positioned in the middle to allow even baking.
2. Prepare the Mixture
In a large mixing bowl, crack and beat the 6 large eggs for about 30 seconds until they are well combined.
Add 150 g of sugar gradually while continuing to beat the eggs until the mixture becomes smooth and pale in color.
Slowly pour in the 1 liter of milk, ensuring it’s at room temperature to prevent curdling, and add 2 teaspoons of caramelized liquid vanilla extract.
Mix gently until all ingredients are fully incorporated and the mixture is smooth and homogeneous. Avoid overmixing to prevent excess air bubbles.
3. Prepare the Mold
Take a baking dish or mold of your choice (traditionally a round mold with a hole in the center is used for flan) and generously butter the interior to prevent sticking.
Carefully pour the prepared flan mixture into the buttered mold.
4. Baking
Place the filled mold into the preheated oven. Bake at 170°C (340°F) for 40 to 50 minutes, or until the flan is set. To check for doneness, insert a knife or toothpick into the center of the flan; it should come out clean when the flan is fully cooked.
5. Cool and Serve
Once baked, remove the flan from the oven and allow it to cool completely in the mold on a wire rack. Cooling the flan slowly helps it to set and enhances its texture.
Once cooled, carefully run a knife around the edges of the mold to loosen the flan. Place a serving plate over the mold and invert it quickly and carefully to release the flan onto the plate. The caramelized syrup will flow over the top, creating a beautiful presentation.
6. Serving Suggestions
Serve slices of the homemade flan chilled or at room temperature. Garnish with fresh berries, mint leaves, or a drizzle of additional caramel sauce for an extra touch of sweetness and elegance.
Tips for Perfect Homemade Flan
Use Fresh Ingredients: Fresh eggs and high-quality milk contribute to the smooth texture and rich flavor of the flan.
Temperature Control: Ensure the milk is at room temperature before adding it to the egg mixture to prevent curdling.
Avoid Overmixing: Gentle mixing prevents air bubbles from forming in the mixture, resulting in a smoother flan.
Caramelization: For a deeper flavor, consider caramelizing the sugar slightly longer until it reaches a deep amber color before pouring it into the mold.
