Juan’s Killer Flan is a timeless dessert that balances the richness of sweetened condensed milk and evaporated milk with the bright acidity of lemon juice. The result is a custard that is incredibly creamy, firm enough to hold its shape, yet melts in your mouth. The key to this recipe is the homemade caramel sauce, which adds a deep, buttery sweetness that contrasts beautifully with the tangy custard. Perfect for family gatherings, holidays, or a special weekend treat, this flan requires patience but rewards you with a restaurant-quality finish. It is best served chilled, allowing the flavors to meld and the texture to set perfectly.
Juan’S Killer Flan
Description
Juan's Killer Flan is a timeless dessert that balances the richness of sweetened condensed milk and evaporated milk with the bright acidity of lemon juice. The result is a custard that is incredibly creamy, firm enough to hold its shape, yet melts in your mouth. The key to this recipe is the homemade caramel sauce, which adds a deep, buttery sweetness that contrasts beautifully with the tangy custard. Perfect for family gatherings, holidays, or a special weekend treat, this flan requires patience but rewards you with a restaurant-quality finish. It is best served chilled, allowing the flavors to meld and the texture to set perfectly.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, 1 cup of sugar, vanilla extract, and lemon juice until completely smooth and no lumps remain.
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In a small saucepan, combine the remaining 1 cup of sugar and the water. Heat over medium-high heat, swirling the pan occasionally to ensure even heating, but do not stir with a spoon.
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Cook until the mixture turns a deep amber caramel color. Immediately remove from heat and carefully pour into the bottom of a 7-9 inch flan mold or loaf pan, tilting to coat the bottom and sides.
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Pour the custard mixture into the caramel-lined mold.
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Cover the mold tightly with aluminum foil, sealing the edges well to prevent steam from entering.
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Place the mold inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan mold.
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Bake for 1 hour, or until the flan is set but still slightly jiggly in the center.
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Turn off the oven and let the flan cool inside the water bath for 1 hour.
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Remove from the water bath, refrigerate for at least 4 hours or overnight before unmolding and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 544.6kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 6.7g34%
- Cholesterol 211.0mg71%
- Sodium 174.1mg8%
- Total Carbohydrate 93.8g32%
- Dietary Fiber 0.0g0%
- Sugars 92.1g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe mentions adding Amaretto, Baileys Irish Cream, or cream cheese for variation. These are optional additions not included in the base ingredients list but can be blended into the custard mixture for unique flavors.
It is critical to seal the foil tightly around the mold. If steam penetrates the custard, it will become porous and resemble Swiss cheese rather than being smooth and creamy.
When making caramel, watch it closely as it can burn quickly. Remove from heat as soon as it reaches the desired amber color.
For easier unmolding, run a thin knife around the edge of the flan before placing a plate on top and flipping it over.
