Extra Creamy Flan with Milk Powder and Vanilla Bean Paste
A silky caramel flan made with condensed milk, evaporated milk, vanilla bean paste, and two tablespoons of powdered milk for a fuller dairy flavor and extra creamy texture.
Equipment
- 1 8- or 9-inch round cake pan
- 1 Large roasting pan for the water bath
- Aluminum foil
- 1 Rimmed serving plate for unmolding
Ingredients
Custard
- 4 large eggs
- 2 large egg yolks
- ½ teaspoon kosher salt
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 teaspoon vanilla bean paste
- 2 tablespoons powdered milk
Caramel
- 1 cup granulated sugar
- ¼ cup water
- 1 pinch kosher salt
Instructions
- Heat the oven to 350°F. Set an 8- or 9-inch round cake pan inside a larger roasting pan. Bring enough water to a boil to come about halfway up the sides of the cake pan.
- Add the eggs, egg yolks, condensed milk, evaporated milk, vanilla bean paste, powdered milk, and salt to a blender. Blend just until smooth, about 20 to 30 seconds. Let the mixture rest briefly so excess foam can settle.
- Combine the sugar and water in a small saucepan. Cook over medium heat until the sugar dissolves, then let it boil without stirring until the syrup turns a deep golden amber. Gently swirl the pan if the color develops unevenly. Stir in the pinch of salt.
- Immediately pour the hot caramel into the round cake pan. Carefully tilt the pan so the caramel coats the bottom, then let it stand for about 5 minutes. It will harden as it cools, which is normal.
- For the smoothest texture, pour the custard through a fine-mesh strainer into the caramel-lined pan. Cover the pan tightly with foil.
- Place the roasting pan on the oven rack. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the flan pan.
- Bake for 40 to 50 minutes. The edges should look set while the center still has a soft, unified wobble when the pan is gently moved. Do not bake until the center is completely firm.
- Remove the flan pan from the water bath and cool for 30 to 45 minutes. Cover and refrigerate for at least 4 hours, preferably overnight.
- To unmold, run a thin knife around the edge. Place a rimmed serving plate over the pan and invert in one confident motion. Lift the pan slowly and let the caramel sauce run over the flan before slicing and serving cold.
Notes
Helpful tools: A good blender (affiliate link) makes the custard quick and smooth, and a fine-mesh sieve (affiliate link) helps catch egg strands and surface foam for an especially silky flan.
Do not overblend the custard; too much air can create bubbles and holes. The caramel will harden in the pan before baking, and that is normal. Two tablespoons of powdered milk is enough to deepen the dairy flavor without making the custard heavy. For the cleanest slices, chill the flan overnight.
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