Light Vanilla Flan
Delight your taste buds with this Light Vanilla Flan, a luscious and creamy dessert that strikes the perfect balance between indulgence and simplicity. This classic Latin-inspired treat features a silky smooth custard infused with fragrant pure vanilla extract, paired with a deep, golden caramel sauce that comes together effortlessly. Made with a combination of whole eggs, egg yolks, low-fat milk, and sweetened condensed milk, this recipe delivers a lighter twist on the traditional flan without sacrificing flavor or texture. Prepared using the gentle water bath technique, the flan achieves its trademark velvety consistency while remaining surprisingly easy to make. Perfect for dinner parties or a weeknight treat, this refined dessert is best served chilled and elegantly inverted to showcase the glossy caramel topping. Whether you're a seasoned baker or a novice in search of an impressive yet approachable recipe, this Light Vanilla Flan is a show-stopping choice that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 150 grams granulated sugar
- 2 tablespoons water
- 3 large eggs
- 2 egg yolks
- 400 grams sweetened condensed milk
- 500 milliliters low-fat milk
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 160°C (320°F).
In a small saucepan, combine the sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns into a deep amber-colored caramel, about 8-10 minutes.
Quickly pour the caramel into a 6-serving flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
In a medium-sized mixing bowl, whisk together the eggs and egg yolks until well combined.
Add the sweetened condensed milk, low-fat milk, vanilla extract, and a pinch of salt to the egg mixture. Whisk until smooth and fully incorporated.
Strain the custard mixture through a fine mesh sieve to remove any lumps or egg solids.
Pour the custard mixture into the caramel-lined mold or ramekins, filling almost to the top.
Place the mold or ramekins in a large baking dish. Add hot water to the dish until it reaches halfway up the sides of the mold or ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake for 50-55 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate to release the caramel topping.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 390.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1893 mg | 146% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
