Description
A simple and delicious gelatin flan recipe.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel)
- 1 packet (0.25 oz) unflavored gelatin
- 1/4 cup cold water
Instructions
- Preheat oven to 350°F (175°C).
- Make the caramel: Heat sugar in a heavy saucepan over medium heat, stirring constantly, until it melts and turns a deep amber color. Carefully pour the hot caramel into a 9-inch round cake pan or flan mold, tilting to coat the bottom and sides.
- Dissolve gelatin in cold water and set aside for 5 minutes to bloom.
- In a blender, combine sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract. Add the bloomed gelatin and blend until smooth.
- Pour the mixture over the cooled caramel in the prepared pan.
- Place the flan pan in a larger baking pan. Fill the larger pan with hot water to come halfway up the sides of the fl flan pan (water bath).
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let cool in the water bath for 30 minutes.
- Remove the flan from the water bath, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the flan to loosen it. Invert the flan onto a serving plate. The caramel will run down the sides.
Notes
- Be careful when making the caramel as it is very hot.
- Ensure the flan is fully chilled before inverting for best results.
- You can adjust the sweetness to your preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
Keywords: flan, caramel, gelatin, dessert, baked dessert, Latin American dessert