This Latin Flan Recipe Is Better Than Your Abuela's

Latin foods are pretty much all I have on a daily basis whenever I'm back at home with my family. My mom, who is usually the cook in the family (unless I'm taking over the kitchen), cooks recipes my grandmother cooked, and she cooked the ones her mother did (this really just means a lot of condiments). But hey, that's my childhood.

Unfortunately, my home kitchen is so small that my mom declines my help when I volunteer to help her cook dinner. If I want to cook, I have to make desserts. 

I think most flan recipes don't have an alcohol component, but this one does. It is a light dessert that manages to satisfy your sweet tooth without making you feel too full afterwards. I've changed the alcohol to ones you can more easily find here in the U.S. This recipe calls for cognac or bourbon, but if you have bourbon, I think you will get a better result. 

Latin Flan

• Prep Time:20 mins
• Cook Time:1 hr
• Total Time:1 hr 20 mins
• Servings:4
• Medium

Ingredients

• Caramel sauce:
• 1/2 cup granulated white sugar
• 2 teaspoon water
• Custard:
• 3 eggs or 2 eggs + 2 egg yolks for smoother texture
• 1-1/2 cups whole milk
• 1/2 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• Extra caramel sauce:
• 1/2 cup white granulated sugar
• 2 tablespoons water
• 1-2 teaspoon bourbon/cognac

• Step 1

  First, we make the custard filling. In a saucepan, add the sugar, milk and vanilla extract. Stir together and heat it on med-high heat until it starts to boil.
  
  #SpoonTip: You will see foam forming on the surface on the milk mixture when it's getting to boiling point.

  

• Step 2

  While the milk mixture is warming up, proceed to make the egg mixture (this is still part of the custard filling). In a heat proof bowl, add the eggs and pinch of salt. With a whisk, break the yolks and mix well. If possible, try to avoid too many surface bubbles (you'll definitely have some of course, but be gentle).
  
  #SpoonTip: Don't mix the eggs too much or it will create little spots in the flan... it might not affect the taste but we want a smooth, creamy texture that simply melts in your mouth.

  

• Step 3

  After the milk mixture is ready, add it slowly to the egg mixture. Little by little, incorporate it while constantly mixing it with by hand with a whisk.

  

• Step 4

  Strain it into another bowl to get rid of clumps. This will result in the custard of the flan. It should be a consistency that is thicker than milk but thinner than a cooked egg custard.

  

• Step 5

  Let it sit for 15-20 mins. While it does so, proceed to making the caramel sauce.

• Step 6

  For the caramel sauce, get a sauce pot and add the sugar and water. You want to heat it on med-high heat for about 2-3 minutes.
  
  #SpoonTip: I suggest you don't stir it and just let it caramelize by itself. If you need to spread the water, hold the sauce pot handle and just move the pot side-to-side.

  

• Step 7

  After the caramel is amber color, pour equal amounts in the ramekins. It will start hardening fairly fast so be sure to work quickly. Let it sit until it hardens.

  

• Step 8

  Using a ladle, pour the custard filling into the ramekins.

  

• Step 9

  Place the ramekins in a large rectangular glass dish.

• Step 10

  Boil some water to pour in the glass dish. Make sure the water covers about 1/4 of the ramekins dishes.

  

• Step 11

  Bake at 300°F for 30-40 mins.
  
  #SpoonTip: You know the flan is ready when it jiggles a bit but not too much like liquid. You might want to cook it more, but that will make the custard have spots and a more egg-ish texture.

  

• Step 12

  Repeat step 5 for extra caramel sauce (optional). Just add the bourbon after it caramelizes.

  

• Step 13

  After the flan custards are ready, chill them for 4 hours.

• Step 14

  Get a knife and run it around the edges of the ramekin dishes. It's normal to see a lot of liquid when you do.

  

• Step 15

  Flip over each ramekin dish onto another dish. Get a SPOONful of the extra caramel sauce and pour it on the flan.
  
  Enjoy!