Ninfa's Flan
Indulge in the decadence of Ninfa's Flan, a classic Mexican dessert that boasts a lusciously creamy texture and a rich caramel glaze. Made with a luxurious trio of sweetened condensed milk, evaporated milk, and whole milk, this flan is elevated by the subtle warmth of vanilla and the silky smoothness achieved through a fine-mesh strainer. The recipe features a homemade caramel layer, crafted from melted sugar that transforms into a deep amber pool, adding a stunning visual and flavorful contrast to the velvety custard. Baked gently in a bain-marie, this foolproof flan ensures even cooking and a perfect jiggle. Serve this chilled masterpiece straight from the pan, unveiling its glossy caramel sauce in a truly show-stopping moment. Perfect for celebrations or after-dinner indulgence, Ninfa’s Flan is sure to captivate both the eyes and the palate.
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Ingredients
- 200 grams Granulated sugar
- 1 can Sweetened condensed milk
- 1 can Evaporated milk
- 240 milliliters Whole milk
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 60 milliliters Water
Directions
Step 1
Preheat your oven to 325°F (160°C).
Step 2
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir continuously until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to simmer, swirling the pan occasionally, until it turns a deep amber color. This process takes about 8–10 minutes.
Step 3
Carefully pour the caramelized sugar into a 9-inch round baking pan, tilting the pan to evenly coat the bottom. Be cautious, as the caramel is extremely hot. Set aside to cool and harden slightly.
Step 4
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract until fully combined and smooth.
Step 5
Pour the milk mixture through a fine-mesh strainer into the caramel-coated baking pan. This will help ensure a perfectly silky texture by removing any egg solids.
Step 6
Cover the baking pan tightly with aluminum foil.
Step 7
Place the baking pan into a large roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan. This water bath, or 'bain-marie,' helps provide gentle, even cooking.
Step 8
Bake in the preheated oven for 60–75 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken. The edges may be firmer than the center.
Step 9
Remove the flan from the water bath and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours, or preferably overnight, until fully chilled.
Step 10
When ready to serve, run a thin knife around the edges of the flan to loosen it. Place a large serving plate over the pan and quickly invert it to release the flan onto the plate. The caramel sauce will flow over the top, creating a beautiful and glossy finish.
Step 11
Slice and serve chilled for the perfect creamy dessert.
Nutrition Facts
| Serving size | (1517.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2837.4 |
| Total Fat 68.2g | 0% |
| Saturated Fat 34.3g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 1108.8mg | 0% |
| Sodium 1358.0mg | 0% |
| Total Carbohydrate 473.8g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 469.3g | |
| Protein 96.2g | 0% |
| Vitamin D 623.9IU | 0% |
| Calcium 2603.4mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 3382.4mg | 0% |
Source of Calories