Looking for a classic flan recipe that’s smooth, creamy, and easy to make at home? In this episode of Chemists in the Kitchen, we break down the simple science behind this rich caramel dessert, step by step.
🎥 Watch the full episode: https://youtu.be/cgn6y8D_j-Y
📋 Flan Recipe Instructions:
1) Heat 1 cup of white sugar in a saucepan over medium-low heat until it melts and turns golden.
2) Pour the caramel into a 6 oz ramekin, swirling to coat the bottom. Set aside.
3) In a mixing bowl, whisk together:
• 3 eggs
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 1 tbsp vanilla extract
4) Pour the mixture into your prepared ramekin.
5) Place the ramekin in a deep roasting pan with about 1 inch of water.
6) Bake at 350°F (175°C) for 1 hour.
7) Let it cool, run a butter knife along the edges, then flip onto a plate to serve.
Perfect for dessert lovers, chemistry fans, or anyone curious about how science makes food better.
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Today we’re going to make some simple yet
delicious Flan. First We’re going to make a syrupy caramel sauce. Pour one cup of white sugar into a saucepan at medium low heat. The table sugar is a combination
of two carbohydrates – fructose and glucose. And when it heats up
there’s an oxidation reaction, which means the substance
is losing electrons by gaining oxygen. This leads to a change in color, scent,
and composition that leaves us with caramel. Pour some of the sauce into your ramekin, turning it evenly to coat the bottom and sides. Now set aside. In a mixing bowl, crack three eggs and then add 14oz of sweetened condensed milk, 12oz evaporated milk
and one tablespoon of vanilla extract Whip together until combined. Pour the egg mixture into your ramekins
and place them in a deep roasting dish. Pour about one inch of hot water
into the dish and bake for about one hour at 350 degrees. Remove from the oven and let it cool. Loosen the edges with a knife and flip your ramekin
onto a plate like so. Now you’ve got flan. Enjoy!