Simple flan recipe that pleases everyone
Flan, the classic French dessert, is a crowd-pleaser due to its creamy texture and subtle sweetness. This simple recipe combines just a few ingredients to create a perfect, foolproof treat that's sure to impress.
Ingredients
- 500ml whole milk
- 100ml heavy cream (30% MG)
- 100g granulated sugar
- 3 large eggs
- 50g cornstarch
- 1 tsp pure vanilla extract
- Optional: 100g mascarpone for extra creaminess
Equipment needed
- 20-24cm charnière baking dish for easy removal
- Whisk (manual or electric)
- Silicone pot and spatula
- Fine-mesh strainer (optional for ultra-smooth cream)
Step-by-step preparation
Preheat oven to 180°C (350°F). In a medium saucepan, combine 500ml milk, 100ml heavy cream, and 1 tsp vanilla extract. Heat over medium, stirring occasionally, until hot but not boiling. Remove from heat and let steep for 5 minutes to infuse the vanilla.
In a large bowl, whisk together 100g sugar and 3 large eggs until well combined and slightly frothy. Add 50g cornstarch to the egg mixture and whisk until the cornstarch is fully incorporated.
Pour the hot milk mixture slowly into the egg mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens, about 5 minutes. Do not let boil.
If desired for an extra-smooth texture, strain the cream through a fine-mesh sieve into a clean bowl. Butter the baking dish lightly and pour the flan mixture into it. Tap the dish gently to remove any air bubbles.
Bake for 45-50 minutes, or until the surface is golden brown and the edges are set but still slightly jiggly in the center. Let cool to room temperature before refrigerating for at least 2 hours before serving.
Tips and variations
For an even creamier flan, stir in 100g mascarpone after cooking. Be gentle to avoid breaking the texture.
For a lighter version, replace the heavy cream with 100ml half-and-half and reduce the sugar to 80g. This yields a slightly less rich, yet still delightful dessert.
Storage and serving
Store the flan in the refrigerator for up to 3 days, covered to prevent absorption of fridge odors. Serve chilled, garnished with a sprinkle of sugar, fresh fruit, or a light coulis for added freshness. For a warm finish, let it sit at room temperature for 10 minutes before serving.