Dominican Flan
Photo: Cary Bass, CC BY-SA 2.5
Dominican flan is a baked-style custard set under a layer of dark caramel, and it is a fixture of Nochebuena and other big family holidays. Two cans of sweetened condensed milk make it dense and creamy without any stovetop custard work. Straining the egg mixture and steaming the flan under foil in a water bath keep the texture smooth, with no bubbles or curdled spots.
Instructions
Put the water and sugar in a small non-stick aluminum saucepan and cook over medium heat until the sugar dissolves. Keep simmering until the syrup turns light brown, and watch it closely so it does not burn.
Swirl the hot caramel so it coats the pot evenly, using a towel or oven mitts to hold the handle. Set the pot aside to cool.
Beat the eggs in a large bowl, then mix in the sweetened condensed milk and the evaporated milk until the mixture is completely smooth. Add the vanilla here if you are using it.
Pour the custard through a strainer into the caramel-lined pot. Cover the top with aluminum foil and poke 5 to 6 holes in it with a butter knife.
Partly fill a larger pot with water and set the smaller pot inside it to make a water bath. Cover the larger pot with a lid and simmer over medium heat until the custard is set. It is done when a butter knife poked into the flan comes out clean.
Take the flan off the heat and let it cool completely. Place a large plate over the pot and flip both together so the flan drops onto the plate, then lift the pot away carefully so the flan stays whole.
Chill the flan in the fridge to rest, then cut it into slices and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
