Basic Flan Recipe: Super Easy and Velvety Smooth!
Basic Flan Recipe:Â How to make flan
If you are wanting a basic flan recipe that will knock your socks off, I’ve got just the recipe for you!   First, let me set the mood:
What I’m Listening to: Tropical Nights: Calido 
 I recommend this movie while you enjoy your flan. Like Water for Chocolate
 Hey everyone, Kim here and I wanted to share a really, really good basic flan recipe with you. Have you ever had Flan so creamy your taste buds feel like they are being encased in edible velvet? I bet you’ve had flan before but it may have been overly eggie or super firm without any flavor. I am going to teach you how to make the BEST and easiest flan ever! The hardest part is waiting to eat it!!!
Before we get started let me tell you about this awesome traditional pan called a Flanera. You don’t need a flanera to make flan but this little guy makes it so much simpler and it’s pretty inexpensive.
If you don’t have a flanera don’t worry you can use ramekins or glass custard dishes.
Super Easy Velvety Smooth Flan Recipe
Ingredients
- 3 jumbo eggs
- 1 can 16 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 1 1/2 teaspoon vanilla extract
- 1 package softened cream cheese.
- 1 cup sugar
- Flanera or 5-10 ramekins
- Cake pan or Pyrex baking dish large enough to add about 2 inches of water in.
- Large mixing bowl
- Electric mixer or blender
Instructions
- Take the flanera and add 1 cup of sugar over medium heat. Use a thick pot holder as the flanera does not have a handle.
- Stir constantly until the sugar melts and turns a light amber color.
- Remove the flanera from heat and continue to stir. This is very import. The flanera retains heat very well and your sugar will burn if you don't continue to stir until it cools and thickens a bit.
- Roll the pan so that the sugar coats the sides of the flanera and then set aside to cool.
- The sugar may crack as it cools. This is normal.
- Preheat your oven to 350 degrees
- In a blender combine the remaining ingredients and mix until smooth.
- Pour into the flanera. Place the lid on top of the flanera and lock down.
- Place the flanera in the cake pan or Pyrex dish and add about 2 inches of hot water to the pan or enough to go half way up the ramekins or pan.
- Place on the middle rack of your preheated oven.
- Bake for 1 1/2 hours.
- Be very careful when removing from the oven.
- Pour water out and remove the flanera. You can open the lid and take a peek. Just don't burn your hand piggies.
- Place in the refrigerator for two hours to cool ENTIRELY. Another very important part. You want the flan to set in the middle.
- After cooled throughout remove the lid. Use a buster knife to losen around the inside of the flanera. Place a serving dish on top and invert the pan on top of the serving plate.
- Add whip cream if desired.
Nutrition facts are provided as a courtesy.
There you have it folks! It’s a lot more simple when you are actually doing it and not reading about it. So get out there and do it!
