Classic Caramel Flan, Gluten Free

Instructions

1. 1

   Heat the oven and boil water

   Set a rack in the middle of the oven and heat it to 350°F (175°C). Put a kettle or saucepan of water on to boil so the water bath goes in hot. Have a 9-inch round cake pan (at least 2 inches deep) and a roasting pan large enough to hold it standing by.

2. 2

   Cook the caramel

   Combine the sugar, water, and lemon juice in a small heavy saucepan over medium heat. Swirl gently to dissolve the sugar but do not stir once it starts bubbling. Let it boil, swirling occasionally, until it turns the color of an old penny, roughly 8 to 12 minutes. Pull it the moment the color looks right — it darkens very quickly at the end.

3. 3

   Coat the pan

   Pour the caramel straight into the cake pan and tilt it in a slow circle to cover the bottom evenly. Move fast, as it stiffens within a minute, and hold the hot pan with a dry towel. Set it aside to harden into a glassy disc.

4. 4

   Blend the custard

   In a blender, combine the sweetened condensed milk, evaporated milk, heavy cream, whole eggs, yolks, vanilla, and salt. Blend on low for about 20 seconds, only until uniform. Extra blending beats in air, and air becomes holes in the set custard. Without a blender, whisk the eggs and yolks smooth first, then whisk in the liquids slowly.

5. 5

   Strain and fill

   Pour the custard through a fine-mesh sieve into the caramel-lined pan to catch stringy egg and surface foam. Skim any remaining foam with a spoon, then cover the pan tightly with foil.

6. 6

   Set up the water bath

   Place the covered pan inside the roasting pan, set both on the oven rack, and only then pour in the hot water, filling to about halfway up the sides of the cake pan without splashing any into the custard.

7. 7

   Bake until barely set

   Bake for 55 to 65 minutes, checking from 50 minutes on. Nudge the pan: the edges should be set with a quarter-sized circle in the middle that wobbles as one soft unit. An instant-read thermometer in the center should read 175 to 180°F. Err on the early side, since carryover heat keeps cooking it.

8. 8

   Cool, then chill overnight

   Cool the pan on a wire rack to room temperature, about an hour, then cover and refrigerate at least 6 hours and preferably overnight so the custard firms up and the hardened caramel melts into sauce.

9. 9

   Unmold and serve

   Run a thin knife around the edge, pressing toward the pan wall. Cover with an inverted rimmed plate, grip both, and flip in one motion. If the flan resists, sit the pan base in an inch of hot water for 30 seconds and try again. Spoon the pooled caramel over each slice.

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Baker's Tips

• 1.

  Use a light-colored saucepan for the caramel. In a dark pan you cannot judge the color, and caramel goes from perfect to burnt in about 15 seconds.

• 2.

  If the caramel seizes or crystallizes, add a tablespoon of water and keep heating gently — it usually melts smooth again.

• 3.

  Room-temperature eggs blend in with less whisking, which means fewer bubbles in the finished custard.

• 4.

  Big holes or a spongy texture mean the oven ran too hot or the bath was too shallow. Keep the water at least halfway up the pan and check your oven with a thermometer.

• 5.

  For individual servings, divide among eight 6-ounce ramekins and start checking at 25 minutes.

• 6.

  Flan actually improves on day two, so it's an ideal dessert to make the day before guests arrive.