6 Ingredient, Foolproof Flan | Rick Bayless Taco Manual

It's not just easy, this flan is creamy, caramely, and perhaps the best dessert you can offer at the end of a full-flavored meal!
Caramelizing sugar to line the flan mold often holds cooks back from tackling this beautiful classic, but in this recipe, I stepped around that deterrent by replacing homemade caramelized sugar with store-bought cajeta caramel sauce. It’s available at every Mexican grocery I’ve ever been in and a lot of mainstream groceries as well. You can make these individual flanes in common aluminum muffin tins, but flexible silicone ones make the unmolding easier - not a bad excuse to upgrade your muffin tin game ;)
Try the recipe yourself! 👇
www.rickbayless.com/recipe/fl...
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~How to make perfect homemade tortillas: • Masienda x Rick Bayles...
00:00 Rick's Intro to Foolproof Flan
01:00 What You Need to Succeed
02:00 Pouring Cajeta into Our Molds
03:35 Mixing Eggs, Condensed Milk and Vanilla Extract
06:11 Tempering the Eggs with Hot Milk
07:00 Pouring into Cajeta-Lined Molds
07:50 Adding Water and Going into the Oven
09:19 Are They Ready Yet?
09:53 Unmolding the Flan
12:27 Time to Eat!

[@idconsult]

Rick, I've been meaning to drop you this comment for quite a while now. I don't even have words to describe how much I enjoy your cooking videos! Your casual comfortable way around the kitchen, your love of the cuisine, and most of all how you are always teaching details and technique as you go. Man I was using my lime squeezer wrong for so many years until I saw you point out it should go in cut side down!! Really love your attitude. Thank you so much!

[@eva5601]

You never saw your mother, grandmother, or Martha Stewart use a lime squeezer?

[@idconsult]

@@eva5601 actually, no! I just appreciate that he calls out little things like that

[@rickbayless]

Thank you! I hope that I keep making videos worth this much praise -- I love when folks like you pick up on the little details that make cooking that much more fun!

[@ka9202]

He's really easy to follow and keep up with

[@stevewalker9302]

Great recipe. My wife loves flan and she's away on vacation now so I'll be making it for her when she gets home. I'm going to try using my silicone muffin/cupcake liners that I use in my muffin tins. Should be able to release them one at a time. I will let you know how it works out. Love your recipes. Thank you

[@ChiliPepperMadness]

They came out so well, I imagine they taste as great as they look!

[@mgweir3252]

I love flan. That is so easy. We will be in Chicago next Wednesday. Got our reservations for Frontera. Really looking forward to eating there again. Thanks, Rick.

[@mishawnmckinley4769]

I use 6 0z jelly jars. I make 14 at a time and then I place the lids on them after cooling. Great for a week's desserts or snacks.

[@NaKiriAi]

I was watching food science videos and I'm glad Rick popped up and unlocked core memories

[@LGCblessed]

I'm originally from Brazil and flan has a different name there but it is a very popular dessert. I've made countless recipes from my mom my ants and my grandma before. Then I moved to the US back in 2011 and also tried different Mexican recipes throughout the years until I came across yours and I finally gave it a try! Such a prestigious chef like you sharing recipes here on KZbin makes me feel special! ha ha thank you chef and please keep them coming! Have a wonderful day : )

[@feliciamanzanares9537]

You are the Best Chef Rick Bayless! May God Bless you and your family and your whole Crew.

[@billyeveryteen7328]

Recognized the cajeta bottle right away. If you've never had it before, and a shop near you carries it, you should try it. It's fantastic. Goes great with pancakes. Another completely foolproof way to make flan is to buy an immersion circulator/sous vide machine. Obviously it requires a bit of an investment for a piece of kitchen tech, but it completely removes nearly potential avenues for failure. Cheesecakes are also unbelievably easy to make in a sous vide.

[@LGCblessed]

THE recipe I've been waiting for from you, chef! Thanks : ) love your channel!

[@daphnepearce9411]

I love flan! This looks easy enough plus I love the short cuts, store bought cajeta sauce , that makes this dessert doable. Thanks Rick!

[@Karrismx]

Thank you, for the beautiful explanation! I was very afraid to try this recipe hehe

[@whiskeychicken]

I want to like flan, but I've never had one that really did it for me. So I can't wait to make this one and see how it is!

[@ragheadand420roll]

Thank you chef Flan is one of the most amazing postres i can think of ✌🏻👍🏻🙏🏻🇺🇸

[@angieelzalaf6819]

So perfect 🥰

[@AnnapolisGirly]

My friend gets her wisdom teeth out Friday, I will make this for her.

[@pezzshnitsol]

A fool proof way I've found to temper eggs is to just put the metal whisk right into the hot milk, and go back and forth whisking and dipping until you're satisfied that its tempered

[@sixofnine9407]

When I see flan, I must watch. I am a simple person.

[@larryydens3050]

I also LOVE flan!! I have a recipe for a citrus port wine flan but it is a multi-hour process (basically happens on 1 holiday!). This looks like a much simpler recipe. Do you have any ideas about needed changes for us at 7200’ above sea level… slightly higher temperature (350)?, or more milk (liquid)? Or just watch for the flan as it sets up? Thanks!!

[@robTCGZ]

You understimate my foolishness, but I'm definitely giving this a try!

[@rickbayless]

I believe in you!

[@GregDidier]

Please, what's the cup size, in the muffin pan?

[@moejaime2654]

What no coconut ?? !

[@mauriceurias6659]

you never said at what temp?

[@terriemacdonald3798]

He said 325 degrees

[@ragheadand420roll]

35-40 mins

[@rc6913]

You made it so COMPLICATED. Only thing to do it’s ALL the ingredients n the blender, one container for the sugar and bake (baño María) and that’s it , no extra dishes to clean up and flan it’s done in TWO STEPS. #Yourwelcome

[@geekmac9349]

Great recipe but I gotta disagree hard on silicone muffin tins being better for actual muffins. Only positive is they‘re easier to get out but the heat conduction is considerably worse

[@MegaTrixr4kids]

You’re so much more likable than Skip Bayless 😂😂😂😂

[@ragheadand420roll]

That might be funny but do you think the chef finds it funny Your comment would be better suited on skips platforms. Rick does nothing but teach and help and you bring up personal family stuff It sucks that he has that family situation but why pour salt when not needed Can we do better ? Shud help you with reflection if you have a loving family if so give thanks amd show gratitude Thanks

[@cachi-7878]

This not your best flan, Chef. I make your other recipe and trust me, people remember this dessert. It is the most succulent food you’ll ever have and it will make you the king of flans, bar none! 😊 You do have to execute it correctly, otherwise there’s no forgiving…