Classic Flan

Recipe - ShopRite Corporate

Classic Flan

Prep Time5 Minutes

Servings12

Cook Time59 Minutes

Ingredients

1 cup Bowl & Basket granulated sugar

3 large Eggs

2 large egg yolks

1 can Bowl & Basket Sweetened Condensed milk

1 can Bowl & Basket Evaporated milk

2 tsp Bowl & Basket Vanilla

Pinch of salt

Larger casserole pan to fit the pie dish

Hot water, for the water bath

Directions

Preheat the oven to 350 degrees. Heat 4-6 cups of water until boiling, then set aside until ready to create the water bath.
Make your caramel. Add the sugar to a heavy bottomed saucepan and heat over medium heat. Stir continuously to avoid any of the sugar burning before it melts. Once sugar has melted and turned to a golden brown color (about 5-7 minutes), immediately remove from heat and pour into a 9 inch glass pie dish. Tilt the dish so that the caramel covers the entire bottom evenly. Set aside while you make the custard.
For the custard, combine the rest of the ingredients in a blender and blend on low for 10 seconds, then medium for 10 seconds or until mixture seems silky and smooth.
Gently pour custard mixture through a fine mesh sieve onto the caramel layer in the pie dish.
Carefully place the pie dish into a larger, oven-safe casserole dish, then pour the hot water into the larger dish so that it comes halfway up the sides of the pie dish. This is a hot water bath and will help the flan cook evenly.
Gently transfer this larger casserole dish into the preheated oven and cook for 50-60 minutes, or until the flan is mostly set but still jiggles slightly in the center.
Remove from the oven and let cool completely in the pans before removing the pie dish from the water bath and refrigerating. Refrigerate flan for at least 4 hours, up to overnight.
When ready to serve, carefully run a butter knife or offset spatula around the rim of the pie dish to loosen the flan. Place the serving dish upside down on top of the pie dish and gently invert the flan onto the serving dish. Tap the pie dish if needed to assist the flan in releasing.
Serve immediately.

5 minutes

Prep Time

59 minutes

Cook Time

Servings

Directions

Preheat the oven to 350 degrees. Heat 4-6 cups of water until boiling, then set aside until ready to create the water bath.
Make your caramel. Add the sugar to a heavy bottomed saucepan and heat over medium heat. Stir continuously to avoid any of the sugar burning before it melts. Once sugar has melted and turned to a golden brown color (about 5-7 minutes), immediately remove from heat and pour into a 9 inch glass pie dish. Tilt the dish so that the caramel covers the entire bottom evenly. Set aside while you make the custard.
For the custard, combine the rest of the ingredients in a blender and blend on low for 10 seconds, then medium for 10 seconds or until mixture seems silky and smooth.
Gently pour custard mixture through a fine mesh sieve onto the caramel layer in the pie dish.
Carefully place the pie dish into a larger, oven-safe casserole dish, then pour the hot water into the larger dish so that it comes halfway up the sides of the pie dish. This is a hot water bath and will help the flan cook evenly.
Gently transfer this larger casserole dish into the preheated oven and cook for 50-60 minutes, or until the flan is mostly set but still jiggles slightly in the center.
Remove from the oven and let cool completely in the pans before removing the pie dish from the water bath and refrigerating. Refrigerate flan for at least 4 hours, up to overnight.
When ready to serve, carefully run a butter knife or offset spatula around the rim of the pie dish to loosen the flan. Place the serving dish upside down on top of the pie dish and gently invert the flan onto the serving dish. Tap the pie dish if needed to assist the flan in releasing.
Serve immediately.