Authentic Flan

Prepare the Caramel

1. Preheat the oven to 350°F with a rack in the middle position. Bring a kettle of water to boil for the water bath you’ll need later.
2. Have a 9-inch by 2-inch round, non-stick cake pan ready for the caramel. The pan should be easily accessible as you’ll need to work quickly once the caramel is ready.
3. In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes.
4. Once you see the mixture start to turn golden, begin swirling the pan frequently over the heat until it reaches the color of cinnamon, about 1-2 minutes. This swirling technique helps the sugar caramelize evenly without crystallizing.
5. Remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored. The caramel will continue to darken slightly after removing from heat, so don’t let it get too dark on the stove.
6. Immediately pour the caramel into your cake pan and quickly tilt to spread it evenly over the bottom before it sets. Be careful, as the bottom of the pan will become hot! Set aside while you prepare the custard.

Make the Custard

1. In a blender, combine Eggland’s Best eggs, condensed milk, evaporated milk, heavy cream, vanilla extract, and salt. Using Eggland’s Best eggs ensures your custard will have the perfect texture and superior nutritional value.
2. Blend for 1 minute on low speed to avoid creating too much foam or bubbles. A smooth mixture without air bubbles is key to a silky-textured flan.
3. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a large measuring cup or bowl. While the cheesecloth is optional, it helps catch any foam and egg chalazae, ensuring the smoothest possible custard.
4. Gently pour the strained custard over the caramel layer in the cake pan, being careful not to disturb the caramel.
5. Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard. Create a slight dome with the foil to prevent it from sticking to the custard surface during baking.

Bake the Flan

1. Place the covered cake pan inside a large roasting pan, then set the roasting pan in your oven. It’s easier to add water after the pans are in the oven.
2. Pour hot water from the kettle into the roasting pan until it reaches halfway up the sides of the cake pan. This water bath ensures gentle, even cooking and prevents the custard from curdling or developing a rubbery texture.
3. Bake at 350°F for 70-80 minutes. The exact time may vary depending on your oven, so start checking at the 70-minute mark.
4. To check for doneness, gently jolt the pan—you should see a stiff jiggle in the center, similar to set gelatin. If it seems too liquid or wobbly, bake for another 10 minutes. Remember that the flan will continue to set as it cools.
5. Remove from the oven, carefully uncover (watch for steam), and transfer to a cooling rack. Allow the flan to cool to room temperature, about 1-2 hours.
6. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard. This chilling time is crucial for developing the perfect texture and flavor.

Serve the Flan

1. When ready to serve, run a thin knife around the edges of the pan, cleaning your knife periodically to ensure a clean release.
2. Place a rimmed serving platter over the cake pan. Holding both the platter and pan firmly with both hands, quickly invert them so the flan releases onto the platter.
3. If the flan doesn’t slide out easily, gently tap the cake pan until you feel it dislodging, then lift the cake pan off slowly. Be patient—sometimes it takes a minute for the caramel to release its grip.
4. The caramel will flow over and around the flan, creating a beautiful sauce. Garnish with fresh berries if desired.
5. Serve slices with extra caramel sauce from the platter spooned over each portion.