2 Delicious Condensed Milk Flan Recipes for a Smooth Treat at Home

With its delightful aroma and rich nutrients, flan has become a beloved snack for many, from kids to the elderly. Making flan at home is not as difficult as you might think. In this article, Mytour will guide you through 3 ways to make delicious condensed milk flan, with cream cheese and fresh milk, ensuring a smooth, flavorful result that rivals those from the store.

How to Make Condensed Milk Flan

Similar to making jelly, making condensed milk flan is not overly complicated. Just prepare the ingredients in the right proportions and follow the instructions, and you'll surely succeed on your first try.

Ingredients to Prepare

• 1 can of condensed milk.
• 8 large eggs.
• 150g sugar.
• 1 vanilla pod.
• 1 teaspoon lime juice.
• 700ml hot water.

Essential Equipment Needed

Baking mold, large bowl, ladle, steamer basket, etc.

Step-by-step Instructions

• Step 1: Making caramel.

Combine 150g sugar, 200ml water, 1 teaspoon of lime juice in a pot and simmer over low heat. Bring the mixture to a gentle boil and simmer for about 5 – 7 minutes until it turns amber. Then, add about 2 tablespoons of water, continue to simmer gently, and turn off the heat. After a few minutes, pour the caramel into the flan mold.

• Step 2: Beat eggs and mix with milk.

• Separate the yolks from 2 eggs.
• Separate the remaining 6 eggs into another large bowl, along with the previously separated 2 yolks. Then, add the entire vanilla bean and stir gently to dissolve the eggs.
• Mix the condensed milk with 700ml hot water until dissolved.
• Step 3: Mix the flan mixture.

Slowly pour the milk into the egg mixture and stir by hand for 3 minutes. Then, strain the mixture through a sieve for smoother flan.

• Step 4: Steam the flan.
• Gently pour the egg milk mixture into molds and cover lightly. Place the molds in a steamer and steam over low heat for about 25 minutes until the flan is set.

How to Make Flan with Fresh Milk and Condensed Milk

Making flan with fresh milk and condensed milk is not much different from making flan with condensed milk. You just need to replace a few ingredients to have another delicious and nutritious snack.

Ingredients Needed

• 120g condensed milk.
• 350ml unsweetened fresh milk.
• 3 eggs.
• ½ teaspoon vanilla extract.
• 80g sugar.
• 90ml water.

Utensils Needed

Flan mold, steaming tray, sieve, whisk,...

Step-by-step Guide

• Step 1: Making caramel.

In a saucepan, combine 80g sugar and 45ml water, then heat over medium heat. When the mixture boils, gently swirl the pan. Once the sugar syrup turns amber, add another 45ml water to the saucepan, dissolve the sugar, and turn off the heat. After 5 minutes, pour the caramel into the molds.

• Step 2: Beat Eggs and Heat Milk.

• Separate 3 eggs into a bowl and beat them until smooth.
• Stir together 120g condensed milk and 350ml fresh milk, then simmer over low heat for 3 - 5 minutes.

• Step 3: Mix Flan Mixture.

Slowly pour the milk into the egg mixture, add vanilla, and stir well. After 3 minutes, strain this mixture through a sieve for a smoother flan.

• Step 4: Steam the Flan.

Pour the flan mixture into molds one by one and cover lightly. Then, place them in the steamer. Steam over low heat for about 25 minutes until the flan is cooked.

How to Make Cheesy Flan

Cheesy flan is a mouthwatering delight, loved by many kids. Making cheesy flan may seem daunting, but once you start, it's not too difficult.

Ingredients Needed

• 5 eggs.
• 400ml unsweetened milk.
• 2 slices of cheese.
• 150ml condensed milk.
• 2 vanilla pods.
• 70g sugar.
• ½ squeezed lemon for juice.

Tools Needed

Bowl, flan molds, steamer, saucepan, strainer,...

Instructions

• Step 1: Make caramel.

Heat 70g sugar and 40ml water over low heat. When the sugar boils, gently shake and add lemon juice, then continue to shake gently until the mixture turns amber, then turn off the heat. Let the caramel cool for 5 minutes, then coat it thinly in the molds.

• Step 2: Beat eggs.

Separate 2 eggs and 3 egg yolks into a large bowl, add vanilla, and beat until well combined.

• Step 3: Mix flan mixture.

• Steam the cream cheese until it melts.
• Combine the prepared fresh milk, condensed milk, and cream cheese in a pot and heat it up, stirring until well combined. Then, pour the mixture through a sieve to make the cake smooth. 

• Step 4: Steam the flan.
• Pour the cake mixture into molds and steam over low heat for about 30 minutes until the cake is just cooked.

Identifying Causes and Remedies for Common Issues Encountered When Making Flan

Flan with Pockmarks

• Surface pockmarks on flan:

• Cause: Overbeating eggs or vigorous mixing can introduce air bubbles, causing surface pockmarks when steamed. Additionally, not covering the flan dish during steaming can result in water vapor dripping, also causing pockmarks.
• Solution: When steaming, use a cloth to cover the pot's mouth to prevent water from accumulating. Also, cover the flan dish when steaming; if there's no lid, you can use food wrap or aluminum foil.

• Cause: Baking or steaming the flan at too high a temperature or for too long.
• Solution: Bake or steam the flan at a low temperature and reduce the heat. It's also advisable to use ceramic or glass molds, and you can line the bottom of the steaming tray with a cloth.

Flan Not Setting

• Cause: Your condensed milk flan recipe might have failed, resulting in unset flan. This is often due to imbalanced egg-to-milk ratio, too low steaming or baking temperature, or insufficient cooking time.
• Solution: Follow the recipe instructions accurately, ensuring the correct ratio of ingredients. Steam or bake the flan at the right temperature and duration.

Flan with a Fishy Odor

• Cause: Flan having a fishy odor when freshly steamed may be due to an improper ratio of eggs to milk or the milk not being heated enough.
• Solution: Balance the amount of eggs and milk correctly. You should also heat the milk to about 40 degrees Celsius before mixing in the eggs.

Flan with Dry Surface

• Cause: Flan with a dry surface may result from the egg and milk mixture not being evenly mixed. Excessive heat during steaming/baking can also cause the surface to dry out.
• Solution: Reduce the heat or lower the temperature when steaming/baking the flan. If baking, pay attention to reducing the heat on the top or baking with bottom heat first, then adjusting both top and bottom heat.

Cracking upon Removal

• Cause: Flan not steamed/baked for enough time, insufficient cooling time, or too much milk compared to eggs can cause cracking upon removal.
• Solution: Balance the ratio of eggs to milk appropriately, steam the flan evenly, and refrigerate for at least a few hours before serving.

Caramel Sticking to the Bottom (Source: Internet)

• Cause: Caramel sticking to the bottom may be due to cooking the sugar syrup for too long or not refrigerating the flan for a sufficient amount of time.
• Solution: Cook the caramel until it turns amber and store it in the refrigerator until the flan sets properly.

Helpful Tips for Making Flan

To execute the condensed milk flan recipe, fresh milk, cream cheese, successfully requires a bit of finesse and attention to a few key points:

• When whisking the eggs, you should do so gently, avoiding creating bubbles or froth, ensuring the flan is smooth.
• Gently stir the milk to avoid introducing air bubbles.
• Do not cover the flan molds too tightly, as this can cause steam buildup during steaming or baking.
• The steaming time depends on the size of the flan and the number of molds in one steaming batch. If steaming around 12 – 15 small molds, it should take about 20 – 30 minutes. Larger molds may require around 45 minutes. Ideally, use a toothpick to test the doneness of the flan; if the toothpick comes out clean, it's ready.
• Flan can be stored and used within two days, or up to a week if stored under good refrigeration conditions.

Quality Requirements

The condensed milk flan recipe, fresh milk, cream cheese should yield a soft, smooth flan without any holes or cracks when removed from the mold. The color should be appealing, and upon tasting, you should experience a creamy, subtly sweet flavor with a delightful aroma.

Frequently Asked Questions

What is the ratio of eggs to milk when making flan?

The ratio of eggs to milk for making flan depends on your usage needs. If you're cooking for a large group or want to make a large-sized flan, you'll need approximately 3 packs of unsweetened fresh milk (220ml each), 13 chicken eggs, and ½ cup of condensed milk.

How much fresh milk should be used for making flan with 5 eggs?

If you want to make flan with 5 eggs, you can use 2 packs of unsweetened fresh milk (220ml each), and add about 3 tablespoons of condensed milk for the best flavor.

How many flans can be made with 10 chicken eggs?

Typically, to make flan with 10 chicken eggs, you'll need to add 1 can of condensed milk and 3 packs of unsweetened fresh milk (220ml each). With this amount of ingredients, you can make about 16 – 18 flans.

Can flan be made without vanilla?

Vanilla is added to the flan recipe to reduce the tangy taste and add aroma to the dessert. However, if vanilla is not available, you can still execute the condensed milk flan recipe. Simply warm the milk before mixing with the eggs to reduce the tangy flavor of the final product.

Here are 3 recipes for making condensed milk flan, fresh milk, cream cheese that Mytour Blog wants to share with you. To avoid mishaps that ruin the dessert, don't forget to keep in mind the useful baking tips above. With summer approaching, enjoying a refreshing slice of chilled flan will significantly cool down your body temperature. The recipes are ready, so get into the kitchen quickly to make flan to treat your family.