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Flan

Topping
1 cupsugar
2 tablespoonslight corn syrup
Custard
2 cupsmilk
1 cupcream
4eggs
1/2 cupsugar
1 teaspoonvanilla extract
pinch of salt
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Flan - Equipment List

Saucepan
Blender

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Flan - Instructions

To make the topping:
In a 2-quart saucepan, heat sugar, corn syrup and 1/3 cup water together over medium heat. Bring to a
simmer and cook, without stirring, but swirl gently to evenly brown. Cook for about 10 minutes, or until
the syrup turns deep golden in color. Remove pan from heat and pour syrup immediately into an 8-inch
round cake pan. Swirl to coat bottom of the pan evenly. Allow syrup to cool and harden.

To make the custard:
In a medium saucepan, heat the milk and cream together over medium heat until steam appears and an
instant-read thermometer reads 160 degrees when placed in the milk. Remove from heat.

Preheat the oven to 350 F.

In a kettle, bring 2 quarts of water to a boil.

Place the eggs, sugar, vanilla and salt in a blender. Blend on medium speed for 1 minute. With the
blender running on low, remove the cap from the blender top and slowly pour the milk mixture into the
blender. Blend for 1 minute. Pour the egg and milk mixture into the cake pan over the hardened syrup.

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Flan - Instructions Continued


Place the cake pan in a larger baking pan. Pour boiling water into the baking pan to reach halfway up
the sides of the round pan, forming a water bath. Cover the baking pan loosely with foil. Bake for 65 to
70 minutes, until the custard is set. Remove the inner pan to a wire rack and let it cool to room
temperature.

To unmold the flan, run a butter knife around the inside edge of the pan to loosen the custard. Place an
inverted large plate over the top. Quickly turn over the plate and pan together. Gently shake the pan to
release the custard. Serve immediately.

Serves 8

CHEFS Note: This recipe can be made in individual servings. Working quickly, pour portions into 8 small
ramekins and reduce baking time to 35 to 40 minutes.

CHEFS™ Kitchen

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