A classic Italian dessert resembling a delicate custard or crème caramel, known for its smooth texture and rich, sweet flavor. It’s often made with eggs, milk, sugar, and vanilla, baked until just set.
Italian Flan Cake: Sweet & Simple
A classic Italian dessert resembling a delicate custard or crème caramel, known for its smooth texture and rich, sweet flavor. It's often made with eggs, milk, sugar, and vanilla, baked until just set.
Ingredients
- 1 cup granulated sugar for caramel
- 0.25 cup water for caramel
- 4 large eggs
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 oz
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the caramel: In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Heat over medium-high heat without stirring until the sugar dissolves and turns into a deep amber caramel. Do not burn.
- Coat the mold: Carefully pour the hot caramel into a 9-inch round baking dish or a bundt pan, tilting the pan to coat the bottom and sides evenly. Set aside to cool and harden.
- Preheat oven & water bath: Preheat your oven to 350°F (175°C). Place the caramel-coated pan inside a larger baking pan (roasting pan) that can hold hot water.
- Prepare the custard: In a large bowl, whisk together the eggs until well combined. Gradually whisk in the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and a pinch of salt until smooth. Do not overmix, as too much air can cause bubbles.
- Pour and bake: Carefully pour the custard mixture through a fine-mesh sieve into the caramel-lined pan. This step ensures a silky smooth texture by removing any eggy bits or air bubbles.
- Bake in water bath: Pour hot water into the larger baking pan, around the flan mold, until it reaches about halfway up the sides of the flan mold.
- Bake: Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and chill: Carefully remove the flan pan from the water bath. Let it cool completely on a wire rack at room temperature. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully and for the flavors to meld.
- Unmold and serve: To unmold, run a thin knife around the edge of the flan. Place a serving plate upside down over the flan pan, then quickly and carefully invert the pan onto the plate. The caramel will drizzle over the flan. Serve chilled.
Notes
For best results, chill overnight. You can vary the flavor with a hint of citrus zest or a dash of almond extract. Serve with fresh berries or a dollop of whipped cream. Make sure to use a water bath (bain-marie) for even cooking and a silky smooth texture.
