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EASY BAKED FLAN RECIPE
Want to put some “wow” in your Cinco de Mayo celebration? Stir up the excitement with this wonderful easy flan recipe. It’s creamy, silky, and decadent…yet it’s oh-so-easy to make!! Silkier and more delicate than traditional custard, flan is Mexican comfort food at it’s best! Easy to make, it will amaze you how many people are impressed when you bring it as dish to share. The gooey sweetness of the amber caramel dresses up this light custard nicely, so it’s ready to woo any dinner guest. (PLEASE NOTE: We DID also test this with raw Turbinado sugar for a (slightly) healthier version! To do this – we recommend adding 1/3 cup of water in the melting process. It tasted just as good!! The flan was a darker color – just an FYI!). Serve this garnished with a handful of fresh red raspberries or strawberries on the side, and your guests will be talking about it for weeks!
Blend up today in your Vitamix or Blendtec blender and don’t forget to join our community to stay up on delicious quick and easy desserts the whole family will enjoy! If you try this recipe, share your rating with us below!
Baked FlanPrint Pin Rate
- 2/3 cup white sugar*
- One 14-ounce can sweetened condensed milk
- 2 cups heavy cream
- 1 cup almond milk
- 5 eggs
- 2 teaspoons vanilla extract
- Fresh berries or chocolate sauce for garnish
- Preheat oven to 350°F (175°C).
- Set a pot of water to heat on the stove. Heat to a low boil, and then set aside for later.
- In a small heavy-duty stainless steel or copper saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes amber to light brown. You may slightly stir while cooking in the later stages, but continually stirring causes the sugar to crystallize. When stirring, use a wooden spoon. Immediately after your caramelized sugar is fluid and lightly colored, pour it into a 1 1/2 quart casserole dish, six 1-cup ramekins, or a large loaf pan. Swirl the sugar to coat the bottom of each pan evenly.**
- Take care when working with the hot caramel, as it can be VERY hot.
- In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla.
- For Vitamix: Start on Variable Speed 1, turn the machine on and increase to Speed 10/High and blend until well incorporated, between 20 and 30 seconds.
- For Blendtec: Use SPEED 8 for 20 seconds.
- Pour this mixture over the caramelized sugar in the pan(s).
- Place the filled casserole dish/pan/ramekins into a larger roasting pan. Add the hot water to the roasting pan until it reaches 1 inch in depth. Carefully place the roasting pan in the oven.
- Bake in the preheated oven for 40 to 60 minutes, or until set. Flan will jiggle slightly in the center when done. You can test for this by inserting a sharp knife at the center of the custard. If it comes out wet, it needs a little more time in the oven.
- Be very careful when removing the roasting pan from the oven, so you don't slosh water onto the custard. Let the flan cool in the hot water bath until you can remove the pan(s) without danger of burning yourself.
- To serve, run a sharp knife along the outside edge of the flan. Place a plate upside down onto the pan. Holding both together, quickly invert. The flan should release from the pan to rest onto the now right-side-up plate.
- Add a special touch by garnishing with fresh berries or a drizzle of chocolate prior to serving.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
** If you have difficulty preparing caramel in this fashion, you can either a) mix 1/2 Tablespoon of lemon juice into the sugar prior to heating to help cut back on the crystallization, or b) prepare a "wet" caramel by mixing 1/4 cup water with the sugar prior to heating. The water will burn off and allow you to control the color easier.
HISTORY OF FLAN
Flan is found in recipes as far back as ancient Rome. It was during Roman times that domesticated chickens were first kept for laying eggs. The Romans, with eggs in surplus, and consulting the Greek’s knowledge of the art of cooking, developed new recipes, one of which turned out to be a custardly concoction known as flan. It was orignally a savory dish (not sweet, but aromatic and pleasing to the palate). The Romans concocted many dishes that we might find interesting, such as eel flan. They also had a very nice sweet flan that was flavored with honey.