Fantastic Flan

Instructions

• 1Spray your loaf pan with cooking spray and set aside. Cooking the sugar syrup on high will reduce the chance for crystallization. Carefully swirling the pot, instead of stirring, also helps to reduce crystals. When it’s ready, immediately pour the caramel sauce into loaf pan so it can cool in place.
• 2We want this delicate, creamy, custardy flan to be snuggled right in the middle of the oven for even baking that's so gentle you don't even need a water bath!
• 3Whisking the eggs first will break them up, making it easier to bring the mix together without whipping in too much air. Whisk gently throughout to avoid adding air to the mix, then let the batter rest for about 30 minutes or so. This allows any air bubbles trapped in the mix to float to the surface (where you can gently pop them with the tip of a sharp knife or a toothpick) and will produce the silkiest custard.
• 4Straining the custard mix directly over the loaf pan will remove any lumps and prevent extra air from joining the mix. Don’t tap the pan on the counter—this will crack the caramel, and the custard will show through. If you see any bubbles, pop them with the tip of a sharp knife or a toothpick.
• 5The oven will bake the flan in two phases with precise temperature control, eliminating the need for a water bath.
• 6A fully chilled flan has the best smooth and custardy texture that’s easy to slice and hold its shape. We recommend chilling overnight for the absolute best results.
• 7Your serving dish should curve up slightly or have a defined edge to catch all the delicious caramel sauce. Running a straightedge around the edges of the pan will help to release the sides of the custard. Invert quickly and scrape any remaining caramel from the bottom of the pan and drizzle over the flan.
• 8From posset to pot de creme, learn how to make easy creamy desserts with traditional and sous vide methods at chefsteps.com