Fig flan is a simple way to turn figs into a delicious dessert that’s rich, creamy and with an irresistible caramel flavor. If you love figs and you love flan, this recipe is for you!
Making the caramel is easier than you think
Melting the sugar for caramel is way easier than you think. Just keep the heat medium, avoid stirring, and swirl the pan occasionally. Watch it closely an as it turns golden, remove it from the heat and get it drizzled all over the bottom of the pan quickly. It’ll harden in seconds so you have to work fast.
For a super easy option, just warm up store brought caramel and pour it over the figs carefully.
Step by step instructions
- Preheat oven to 300° F and place the figs slices evenly place on the bottom of a pan.
- Caramelize sugar and water until golden brown then pour over the figs evenly, then place the pan in the freezer while you make the flan mixture.
- Pulse the eggs and yolks in a blender without creating too many bubbles, then mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture in a separate bowl, without creating any air pockets. Strain 3 times until smooth.
- Remove the caramelized pan from the freezer and place in a large baking dish. Pour the flan mixture into the pan. Add hot water to the baking dish to come halfway up the sides of the flan pan.
- Bake for 1 hour and 30 minutes, then remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
- The next day, run a knife along the edges of the pan. Place a plate over the pan, flip, and gently shake to release the flan. Slice and serve, buen provecho!
Easily get the flan out of the pan
First, run a knife around the edges of the pan to loosen it, then place a plate on top and carefully flip it over, then gently shake or tap the pan to release the flan.
If it’s still stuck, place the mold in warm water or use a warm rag on the bottom for a few minutes to loosen the caramel. Flip it over again, and the flan should come out easily.
Fig Flan (Flan de Higos)
Equipment
Ingredients
- ½ cup sugar
- ½ cup water
- 10 figs
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 3 eggs
- 5 egg yolks
- 2 tsp vanilla
Instructions
- Preheat oven to 300° Fahrenheit. Cut figs in half lengthwise and evenly place on the bottom of a 9 inch cake pan.
- In a pan over medium heat, add sugar and water and let it caramelize without stirring. Pour the caramelized sugar over the figs, tilting to spread evenly, then place the pan in the freezer while you make the flan mixture.
- In a blender, lightly pulse the eggs and yolks without creating too many bubbles. In a large bowl, mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture, being careful not to create air pockets. Strain 3 times until smooth.
- Remove the caramelized pan from the freezer and place in a large baking dish. Pour the flan mixture into the pan. Add hot water to the baking dish to come halfway up the sides of the flan pan.
- Bake for 1 hour and 30 minutes. Remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
- The next day, run a knife along the edges of the pan. Place a plate over the pan, flip, and gently shake to release the flan. Slice and serve, buen provecho!
