HOMEMADE FLAN RECIPE WITH MILK AND CORNSTARCH

Ingredients

• Granulated Sugar: 1/2 cup

• Milk: 2 cups whole milk (whole milk gives the best creamy texture)
• Cornstarch: 2 tablespoons
• Eggs: 3 large eggs (plus 1 additional egg yolk for extra richness)
• Granulated Sugar: 1/3 cup (adjust to taste)
• Vanilla Extract: 1 to 2 teaspoons pure vanilla extract
• Salt: A tiny pinch (to balance the sweetness)

Step-by-Step Instructions

1. Make the Caramel

1. Place a dry skillet or saucepan over medium heat and add the 1/2 cup of sugar.
2. Let it melt undisturbed around the edges. Once the edges begin to liquefy, gently swirl the pan (don’t stir with a spoon) until all the sugar dissolves and turns a rich, golden-amber color.
3. Immediately pour the hot liquid caramel into the bottom of your baking dish, loaf pan, or individual ramekins, swirling quickly to coat the bottom evenly. Set aside to harden.

2. Prepare the Custard Base

1. In a small bowl, whisk about 1/4 cup of your cold milk with the cornstarch until completely smooth and free of lumps.
2. In a medium mixing bowl, whisk together the whole eggs, egg yolk, 1/3 cup of sugar, and the pinch of salt until well combined and slightly pale.
3. Whisk the cornstarch mixture and the vanilla extract into the egg mixture.
4. Gradually pour in the remaining milk while whisking constantly so everything is smooth and fully incorporated.

3. Assemble and Bake (Water Bath Method)

1. Preheat your oven to 165°C (325°F).
2. Strain your custard mixture through a fine-mesh sieve directly over the hardened caramel in your baking dish. (This step ensures a silky-smooth texture by catching any bits of cooked egg or undissolved cornstarch).
3. Place your caramel-and-custard dish inside a larger roasting pan. Fill the roasting pan with hot tap water until it reaches about halfway up the sides of your flan dish (this creates a gentle water bath, or bain-marie, preventing the eggs from curdling).
4. Bake at 165°C (325°F) for 45 to 55 minutes (or slightly less if using small individual ramekins). The flan is done when the edges are set, but the center still has a slight, gentle jiggle when shaken.

4. Chill and Unmold

1. Remove the flan dish from the water bath and let it cool completely to room temperature on your counter.
2. Transfer the dish to the refrigerator and chill for at least 4 hours (overnight is even better) to let the cornstarch and eggs fully set the custard.
3. To serve, run a thin knife gently around the inside edges of the dish. Place your serving plate upside down over the top of the dish, and in one swift, confident motion, flip it over. The golden caramel sauce will cascade down the sides over the silky flan!

Pro-Tips for Success

• Don’t Rush the Caramel: Keep a close eye on the sugar while it melts; it goes from a gorgeous golden amber to burnt and bitter very quickly.
• The Water Bath is Essential: Never skip the water bath (bain-marie). Baking custards with direct oven heat will cause the eggs to overcook and result in a spongy or scrambled texture rather than a smooth custard.