No Steam Easy Flan

Method11 steps

1. 1

   Step 1: Combine the caramel supply of 8 tbsp granulated white sugar and 2 1/2 tbsp water in a saucepan over medium heat. Gently stir until the sugar dissolves, then let it bubble, swirling the pan to color evenly, until medium brown. Avoid burning the caramel.

   Uses 8 tbsp granulated white sugar for caramel · 2 1/2 tbsp water for caramel

2. 2

   Step 2: Immediately distribute the hot caramel among the chosen heatproof molds. Carefully tilt each mold to coat its bottom evenly, then set aside. The molds must have enough space for the custard.

   Uses All medium-brown caramel

3. 3

   Step 3: Crack the 2 eggs into a clean mixing bowl and whisk smooth. Gradually whisk in the separate 6 tbsp custard sugar until evenly blended.

   Uses 2 eggs · 6 tbsp sugar for custard

4. 4

   Step 4: Heat the separate 1/4 cup gelatin water in a microwave-safe bowl for about 35 seconds, until warm. Gradually stir in the 1/2 oz plain gelatin powder until fully dissolved. If your gelatin label requires blooming first, use this same water supply for that preparation before warming.

   Uses 1/4 cup water for gelatin · 1/2 oz unflavored, uncolored gelatin powder

5. 5

   Step 5: Pour all the 1 1/4 cups evaporated milk into a saucepan and gently heat until steaming and just below boiling. Keep it from boiling hard.

   Uses 1 1/4 cups evaporated milk

6. 6

   Step 6: While whisking the egg-and-sugar mixture continuously, add 5–6 tbsp of the hot milk one tablespoon at a time. This gently warms the eggs without scrambling them. Leave the remaining hot milk in the saucepan.

   Uses Whisked eggs and custard sugar · 5–6 tbsp hot milk drawn from the single heated milk supply

7. 7

   Step 7: Slowly pour all the tempered egg mixture back into the saucepan containing the remaining hot milk. Stir continuously until evenly blended.

   Uses All tempered egg-and-sugar mixture · Hot milk remaining after the tempering draw

8. 8

   Step 8: Gradually stir all the dissolved gelatin mixture into the egg-and-milk custard. Cook over low heat while stirring for about 1 minute, continuing gently if needed until the egg custard reaches 160 F (71 C). Do not let it boil. Turn off the heat.

   Uses Egg-and-milk custard base · Dissolved gelatin in its quarter-cup water

9. 9

   Step 9: Transfer the cooked custard to a clean bowl. Stir in all 7.6 oz all-purpose cream and the 1 tsp vanilla extract until evenly blended. Skim any surface bubbles.

   Uses Cooked gelatin-and-egg custard · 7.6 oz all-purpose cream · 1 tsp vanilla extract

10. 10

    Step 10: Pour the finished custard into the caramel-lined molds, distributing the whole batch. Cover each mold with foil or plastic wrap and refrigerate promptly at or below 40 F (4 C) overnight, until fully firm. Keep the flan refrigerated until serving.

    Uses All finished cream-and-vanilla custard · Caramel-lined molds

11. 11

    Step 11: Once completely set, loosen the flan from its molds and turn onto serving plates so the caramel is on top. Serve chilled for dessert and share the complete batch among four people.

    Uses Fully set chilled caramel flan