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    Home » Baking & Desserts

    Vanilla Bean Flan

    Published: Mar 26, 2023 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    PIN for Pinterest - Vanilla Bean Flan

    Pudding, custard, panna cotta, flan... they are all just about the same dessert. However, my favorite by far is Vanilla Bean Flan. It's close enough to crème brulee to make it a justifiable substitute. However, I've never had flan in a restaurant that I enjoyed even half as much as this recipe. So to help you redeem the undesirable restaurant flans in your life, I share this delectable creation with you.

    Two servings of Vanilla Bean Flan on vintage plates

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Start Vanilla Bean Flan by making caramel

    When making a crème brulee, browning the sugar is the easiest part because you sprinkle it on and then get to play with the blow torch! But with flan, this is the hardest part ... caramelizing the sugar. And even at that, it's not that hard.

    You must be prepared first, though, before you put the sugar on the stove because it takes constant attention and if left to wait while you prepare the custard dishes, it could harden too much to pour into the dishes. I always double this recipe because I usually make it for the whole family and we LOVE it so there's usually a couple of people asking for seconds! I use two 9 x 13 cake pans lined with thin dish towels to set the custard dishes in. This keeps the dishes from sliding around and creates a little cushion for the water bath that is to come. 

    Custard dishes sitting on dishtowels in baking dishes

    What kind of pan do I use to make the caramel?

    You just need a little patience to let the sugar melt and brown. Most would recommend a non-stick skillet, but since I don't use Teflon-coated skillets, I was happy to find this ceramic one. I also like that it's white so I can really tell what color my sugar is becoming as it caramelizes. I've also had great success using a cast iron skillet.

    A collage of photos showing how to make the caramel

    How to make the caramel for Vanilla Bean Flan

    Put the sugar in and shake it to coat the bottom of the skillet. When you start seeing it melt on the edge, gently and slowly start moving the skillet in a swirling pattern. Your intent should be to move the melting sugar into and even over the grains of sugar. Eventually, they'll all swirl together, melt, and become caramelized. Whatever you do, DO NOT STIR WITH A SPOON! Keep the sugar moving though and if it starts smoking at all, lift it off of the burner! Burnt sugar will ruin the flan!!

    Caramel poured into the custard dishes

    Once you have melted the sugar, pour it carefully into the custard dishes. You will have some sugar that hardens on the skillet, but it will easily melt off with the hottest water running over it in your sink. No clean up worries. 

    Flan ingredients at the reday

    The custard is simple

    The custard ingredients are simple and few: milk, vanilla bean, eggs, and sweetened condensed milk. With any crop, there's always the chance of natural disasters ruining it and this was the case with vanilla beans last spring in Madagascar, where the Cadillac of vanilla beans come from. The price skyrocketed so if you despair of buying a real vanilla bean, don't be afraid to use vanilla extract. However, you do only need one so maybe you can splurge!

    Cut it in half and scrape the seeds out with the blade of your knife, then put them in a medium pot with the milk. Heat it till hot, then let it steep for about 20 minutes. In the meantime, whisk the egg and egg yolk with the sugar. When the milk is steeped and slightly cooled, mix a little of it with the eggs to temper them, then whisk the rest of the milk with the eggs. Ladle the egg-milk mixture into the prepared custard dishes.

    Whisking the custard mixture
    Flan mixture poured over the caramel

    Pour boiling water into the cake tins until the level reaches half-way up the custard dishes. This is called a water bath. It allows steam in the oven and keeps the custard silky. 

    Pouring boiling water into the baking dish

    Bake the flans for 35-40 minutes, then remove from the water bath to a wire rack to cool. Once cooled, chill in the refrigerator for at least two hours.

    How to serve Vanilla Bean Flan

    To serve, go around the edge of the custard dish with a thin cake spatula or a table knife, place a dessert plate over the custard dish, and turn upside down. If the custard doesn't release, just leave the dish there and the custard will soon fall onto the plate. Vanilla Bean Flan needs nothing besides the delicious caramel, but a few berries don't hurt a thing.

    Close up of Vanilla Bean Flan

    Other recipes you might like

    • Homemade Vanilla Custard Ice Cream
    • Salted Caramel Cashew Corn
    • How to Cook Dried Beans
    • Italian Sausage White Beans & Pasta Soup
    • White Bean Pumpkin Chicken Chili

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Vanilla Bean Flan

    Tammy Circeo
    Many years ago, I was on a quest to have a better flan experience than I had had in any restaurant and although I don't remember where this recipe came from, I was so happy to land on it! It is fool-proof deliciousness that has yet to be matched in a restaurant! I always double this recipe and make eight individual flans at a time because we all love it and some of us love it enough for seconds! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 40 minutes mins
    Chilling Time 2 hours hrs
    Total Time 3 hours hrs 25 minutes mins
    Course Dessert
    Cuisine Mexican, Spanish
    Servings 4 flans

    Ingredients
      

    • 1¼ cup milk
    • 1 vanilla bean split lengthwise
    • ¼  cup sugar
    • 1 large egg
    • 1 large egg yolk
    • ¼  cup sweetened condensed milk

    Instructions
     

    • Preheat oven to 350°F.
    • Heat milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, steep 20 minutes.
    • Prepare custard dishes by setting them in a dishtowel-lined cake pan. Cook sugar in a small, non-stick (ceramic) skillet over medium-low heat, swirling skillet to help sugar melt evenly, until melted and deep caramel, 1-2 minutes. Immediately pour into (4) 5-6 ounce custard cups or ramekins, tilting the cups as needed to coat the bottoms. Let the caramel cool while you mix the custard ingredients.
    • Whisk together the whole egg, the egg yolk, sweetened condensed milk, and a pinch of salt until smooth. Discard the vanilla bean pod from the steeped milk and gradually whisk the milk into the egg mixture.
    • Divide the custard among the custard dishes. Fill the cake pan with boiling water until the water level is half way up the sides of the custard dishes. Cover loosely with a sheet of foil, in the middle of the oven until the custard is set, but still trembles slightly, 35-40 minutes.
    • Remove from the oven and take the custard dishes from the water bath, placing them on a wire rack to cool. Chill, uncovered, at least 2 hours before serving. Unmold the flans by running a knife or cake spatula around the edges to loosen and invert onto dessert plates.
    • Flans can be made ahead and kept chilled in custard cups, uncovered.
    • Bon Appétit!
    Keyword flan, mexican dessert, vanilla, vanilla flan
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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