Print

Pistachio Flan: The Ultimate Guide to Making This Delicious Dessert

Print Recipe

Creamy, decadent pistachio flan with a rich caramel base. Elegant dessert featuring the delicate flavor of pistachios and a smooth, melt-in-your-mouth texture.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled, unsalted pistachios, finely ground
  • Pinch of salt

Instructions

  1. Combine Sugar and Water: In a heavy-bottomed saucepan (stainless steel works best), combine the 1 cup of granulated sugar and 1/4 cup of water. Stir gently to moisten all the sugar. Avoid splashing the sugar onto the sides of the pan, as this can cause crystallization.
  2. Cook Over Medium Heat: Place the saucepan over medium heat. Now, this is crucial: do not stir. Stirring at this stage can also lead to crystallization. Just let the sugar and water simmer and do their thing.
  3. Watch for Color Change: As the mixture heats, it will start to bubble and eventually turn a light golden color. Keep a close eye on it. The color will deepen rapidly, so you need to be vigilant.
  4. Achieve Amber Color: Continue cooking until the caramel reaches a deep amber color. This is the point where it’s just about to turn too dark and bitter. The color should resemble that of a copper penny.
  5. Remove from Heat: Immediately remove the saucepan from the heat. The residual heat will continue to cook the caramel, so you want to stop the process before it burns.
  6. Pour into Flan Mold: Carefully pour the hot caramel into your flan mold or ramekins. Swirl the mold to coat the bottom and sides evenly. Be extremely cautious, as the caramel is incredibly hot and can cause severe burns. If using individual ramekins, divide the caramel evenly among them.
  7. Let Cool and Harden: Allow the caramel to cool and harden completely in the mold or ramekins. This will take about 15-20 minutes. While the caramel is cooling, you can start preparing the flan mixture.
  8. Preheat Oven: Preheat your oven to 350°F (175°C). This is important to ensure even cooking of the flan.
  9. Grind Pistachios: If you haven’t already, finely grind the shelled, unsalted pistachios using a food processor or a spice grinder. You want them to be as fine as possible to avoid a grainy texture in the flan.
  10. Combine Wet Ingredients: In a large bowl, whisk together the evaporated milk, sweetened condensed milk, eggs, vanilla extract, and almond extract. Whisk until the mixture is smooth and well combined.
  11. Add Pistachios and Salt: Add the finely ground pistachios and a pinch of salt to the milk and egg mixture. Whisk again until everything is evenly distributed. The salt enhances the sweetness and brings out the pistachio flavor.
  12. Strain the Mixture: For an extra smooth flan, strain the mixture through a fine-mesh sieve into a pitcher or measuring cup with a spout. This will remove any lumps or bits of pistachio that didn’t grind completely.
  13. Pour into Mold: Gently pour the flan mixture over the hardened caramel in the flan mold or ramekins. Pour slowly to avoid disturbing the caramel layer.
  14. Prepare Water Bath: Place the flan mold or ramekins in a larger baking dish. This baking dish should be large enough to hold the flan mold and enough water to come about halfway up the sides of the mold.
  15. Add Hot Water: Carefully pour hot water into the baking dish, around the flan mold, until the water level reaches about halfway up the sides of the mold. Using hot water helps to maintain a consistent temperature and speeds up the cooking process.
  16. Bake: Carefully transfer the baking dish with the flan and water bath to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. The baking time may vary depending on your oven and the size of your flan mold.
  17. Check for Doneness: To check for doneness, gently shake the baking dish. The flan should be mostly set but still have a slight wobble in the center. You can also insert a knife into the center; it should come out mostly clean with just a few moist crumbs.
  18. Remove from Oven: Carefully remove the baking dish from the oven. Remove the flan mold from the water bath and let it cool on a wire rack.
  19. Cool to Room Temperature: Let the flan cool to room temperature on a wire rack. This will take about 1-2 hours.
  20. Refrigerate: Once the flan has cooled to room temperature, cover it tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the caramel to soften and release from the mold, making it easier to unmold.
  21. Loosen the Edges: Before unmolding, run a thin knife or spatula around the edges of the flan to loosen it from the mold. This will help it release more easily.
  22. Invert onto Plate: Place a serving plate over the top of the flan mold. Holding the plate and mold firmly together, quickly invert them so that the plate is now on the bottom.
  23. Shake Gently: Gently shake the mold to help the flan release. You may need to tap the top of the mold a few times to encourage it to come out.
  24. Remove Mold: Carefully lift the mold away from the flan. The caramel should now be drizzling down the sides of the flan.
  25. Serve and Enjoy: Serve the pistachio flan chilled. You can garnish it with a few chopped pistachios for an extra touch of elegance. Enjoy!

Notes

  • Be extremely careful when working with hot caramel, as it can cause severe burns.
  • Do not stir the sugar and water mixture while making the caramel, as this can cause crystallization.
  • Strain the flan mixture for an extra smooth texture.
  • A water bath is essential for even cooking and prevents the flan from becoming rubbery.
  • Refrigerating the flan overnight is recommended for the best flavor and texture.

Find it online: https://mmmflavors.com/pistachio-flan/