EASY Flan Recipe | Just 5 Ingredients! 🍮

Hi everyone! Welcome back to Marie's Kitchen! Today we're making traditional Mexican flan, similar to Creme Caramel in the U.S. or Pudim in Brazil. Flan is a cool, creamy custard, silky soft and topped with a golden caramel sauce. It's also my husband's favorite, so we're making it today for his birthday! 🎂

The key to easy flan is a special pan with a locking lid called a "flanera." Although you can make flan in a standard cake pan, a flanera makes baking, cooling, and transporting flan so much easier. This is the one I recommend:

Stainless Steel Flan Mold with Lid: amzn.to/3OQDxnK

Think you might try making flan? Let me know in the comments! Can't wait to hear from you!

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Recipe ⬇️
mariesaba.com/recipes/mexican-flan/

Kitchen Essentials ⬇️
www.amazon.com/shop/mariesaba/list/E9NY3WZZKKIA

Stainless Steel Flan Mold with Lid: amzn.to/3OQDxnK
Ninja Blender amzn.to/3BlotLR
Bear Paw Oven Mitts amzn.to/3F3XO4l

INGREDIENTS
1 can (14 ounces) sweetened condensed milk
1 1/4 cup milk
4 large eggs
2 teaspoons vanilla extract

For the caramel: 1/2 cup white granulated sugar
For serving: whipped cream, berries, mint leaves

Instructions:
Pour the condensed milk, milk, eggs and vanilla into the jar of a blender. Blend for a few seconds and set aside.
To make the caramel sauce, pour the sugar into a small saucepan on the stove. Turn heat to medium. As the sugar begins to melt, use a rubber spatula to stir it around. Continue cooking and stirring the sugar until it is light brown and fully melted.
Immediately pour the caramel into the flanera. Use a potholder to hold the flanera because the hot sugar will make the pan VERY HOT. Using your spatula, spread a thin layer of caramel around the bottom and sides of the pan. You need to work quickly because the sugar hardens as it cools! After the sides are lightly coated, let the remaining caramel cover the bottom of the pan.
Blend milk and egg mixture in the blender for about 10 seconds, just to combine. Pour mixture into the flanera.
Put the lid on the flanera and use the buckles to seal it shut. (Be careful! The sides and bottom of the flanera will still be VERY hot.) Place sealed pan in a large pyrex baking dish. Pour water into the pyrex dish until it reaches about halfway up the flanera. Carefully place the baking dish in the preheated oven. Bake at 350 degrees for about 1 hour and 15 minutes. Carefully remove baking dish from oven.
Open the lid to the flanera and check to see if it is done. The flan is done if it is “set” in the center. If the flan is very “jiggly”, put the lid back on and return it to the water bath and bake for about 15 more minutes. If in doubt, it's better to slightly overcook the flan; an undercooked flan will fall apart when you try to flip it onto a serving plate. When the flan is done, take the flanera out of the water bath and let it cool completely. Then refrigerate the flan (still in the sealed flanera) for at least 2 hours or overnight.
To serve the flan, you will need a large plate with a lip to hold in the caramel. Right before you are ready to serve the flan, take off the lid to the flanera. Run a butter knife around the outside edge of the flan to make sure the edges are loose. Then twist the pan back and forth quickly — the flan is loose if it moves freely within the pan. Now place the plate on top of the flanera where the lid was. Holding the flanera and plate tightly together, flip the plate and pan over so that the plate is on the bottom and flanera is on the top. Carefully lift off the flanera. Your flan should be sitting in the caramel on the plate, ready to enjoy!
Serve cold, with a spoonful of caramel on each plate. Top with whipped cream, fruit and mint leaves, if desired.

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