6 Ingredient, Foolproof Flan | Rick Bayless Taco Manual

Prepare silicone muffin tins and place them in a large roasting pan.

Pour about 0.5 cup of store-bought caramel into a bowl and microwave until fluid.

Tilt the muffin tins to ensure the bottom is completely covered with caramel.

In a bowl, combine 3 eggs and 4 egg yolks, mixing until uniform in color.

Add 1 cup of sweetened condensed milk to the egg mixture.

Stir in 2 teaspoons of vanilla extract and mix until smooth.

Heat 1.5 cups of milk over low heat until hot but not boiling.

Place a damp towel under the bowl to prevent slipping while whisking.

Slowly pour the hot milk into the egg mixture while whisking continuously.

Use a quart measuring cup to pour the custard mixture into the caramel-lined muffin tins, filling them to the top.

Preheat the oven to 325°F (163°C).

Prepare a hot water bath by boiling water and pouring it into the roasting pan around the muffin tins to about 1 inch deep.

Bake in the middle of the oven for 35 to 40 minutes, checking for doneness by jiggling them to see if they are set but still slightly jiggly in the center.

Once baked, let the flans cool in the water bath before refrigerating for a couple of hours to set completely.

To release the flans, run a small knife around the edges of each mold.

Invert the molds onto a half sheet pan to release the flans, shaking gently to help them come out.

Equipment Needed

Allergens