Flan is a classic dessert that many have tried, but few have mastered. Aracely’s Flan, however, is a recipe that stands out from the rest. This authentic flan, passed down through four generations, is a testament to the simplicity and beauty of traditional family recipes. Steamed rather than baked, this flan is smooth, rich, and perfect for any family gathering or special occasion.
Table of Contents
The Best Aracely’s Flan Recipes
Notes on Ingredients
Aracely’s Flan uses a handful of simple ingredients that come together to create a creamy, decadent dessert. The egg yolks provide a rich base, while the sweetened condensed milk and evaporated milk add sweetness and depth. The margarine and brown sugar form a caramel layer that gives the flan its signature flavor. Each ingredient plays a crucial role in achieving the perfect texture and taste.
How to Make Aracely’s Flan
To make Aracely’s Flan, start by whisking together the egg yolks, sweetened condensed milk, and evaporated milk in a bowl. Set this mixture aside while you prepare the caramel.
In a small saucepan over medium heat, melt the margarine and stir in the brown sugar. Keep stirring until the sugar dissolves and the mixture becomes smooth. Quickly and evenly spread this caramel across the bottom of a pie plate.
Pour the custard mixture over the caramel in the pie plate. Cover the plate with foil, ensuring it’s sealed well.
Place the pie plate over a pot of simmering water on the stovetop, ensuring the water comes about 3/4 of the way up the sides of the pie plate. Cook the flan for 65 to 70 minutes, until it has set.
After cooking, remove the pie plate from the simmering water and let the flan cool for at least 30 minutes. Once cooled, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate.
How to Serve Aracely’s Flan
Aracely’s Flan can be served at room temperature or chilled, depending on your preference. To enhance the presentation, drizzle any remaining caramel from the pie plate over the top of the flan. This flan pairs beautifully with a cup of coffee or a light dessert wine, making it a delightful end to any meal.
How to Store Aracely’s Flan
To store Aracely’s Flan, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to three days. If you need to store it longer, flan can also be frozen. To freeze, wrap the flan tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 263.36 kcal | 13% |
| Total Fat | 13.39 g | 19% |
| Carbs | 28.66 g | 11% |
| Sugars | 24.73 g | 27% |
| Protein | 7.85 g | 16% |
| Sodium | 126.08 mg | 6% |
| Fiber | 0 g | 0% |
| Saturated Fat | 5.81 g | 29% |
| Trans Fat | 0.63 g | – |
| Monounsaturated Fat | 5.15 g | – |
| Polyunsaturated Fat | 1.87 g | – |
| Cholesterol | 186.11 mg | 62% |
| Calcium | 223.6 mg | 28% |
| Magnesium | 19.64 mg | 5% |
| Potassium | 271.63 mg | 8% |
| Iron | 0.57 mg | 4% |
| Zinc | 0.98 mg | 10% |
| Phosphorus | 228.31 mg | 33% |
| Vitamin A | 174.44 mcg | 22% |
| Vitamin C | 1.69 mg | 2% |
| Thiamin (Vitamin B1) | 0.08 mg | 7% |
| Riboflavin (Vitamin B2) | 0.35 mg | 25% |
| Niacin (Vitamin B3) | 0.16 mg | 1% |
| Vitamin B6 | 0.09 mg | 7% |
| Folic Acid (Vitamin B9) | 29.06 mcg | 15% |
| Vitamin B12 | 0.53 mcg | 21% |
| Vitamin D | 0.87 mcg | 17% |
| Vitamin E | 0.83 mg | 6% |
| Vitamin K | 4.25 mcg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Aracely’s Flan
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. The flavor will be slightly richer, but it won’t affect the texture.
What if I don’t have a pie plate with handles?
If you don’t have a pie plate with handles, you can use a different dish as long as it fits securely in your simmering pot. Just be cautious when removing it from the heat.
Can I make this flan in advance?
Absolutely! This flan can be made a day or two in advance and stored in the refrigerator until you’re ready to serve it.
What if my flan doesn’t set properly?
If your flan doesn’t set after 70 minutes, you may need to continue cooking it for a few more minutes. Ensure that the simmering water remains at a consistent temperature throughout the cooking process.
The Best Aracely’s Flan Recipes
Ingredients
- 10 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 3 tablespoons margarine
- 3 tablespoons brown sugar
Instructions
- Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook’s Note.)
- Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
- To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
