Make the custard
Some recipes call for sweetened condensed milk while others use cream or whole milk. A flan of sweet condensed milk is slightly denser than a flan made with milk or cream. Likewise, flan with milk instead of cream is slightly lighter than a cream-based custard. Experiment with different ingredients and recipes to find the one that suits your tastes.
Add milk, firm aroma - vanilla pod, cinnamon stick, citrus peel - and sugar to a large saucepan. (Liqueurs and extracts are added after the mixture has been cooked).
Simmer over medium heat, stirring occasionally.
While the milk mixture is being heated, beat the eggs until light yellow. Do not mix the eggs too much. You do not want the eggs to get foamy because the bubbles affect the texture of the final product.
Pour the hot milk mixture in a slow stream into the bowl of eggs, stirring constantly.
Pour the custard base through a fine mesh sieve into a clean bowl to ensure a silky smooth texture in your flan.
Stir extract or other flavors.
Divide the vanilla pudding evenly on your caramel coated bowl or casserole dish.
Bake flan
Baking vanilla pudding in a water bath is extremely important because of its delicate nature. The water isolates the custard and prevents it from cooking too quickly, causing cracks and a gummy texture in the finished flannel. Place a dishcloth on the bottom of a frying pan, place the flan shape or dishware on the towel and fill the pan with boiling water about halfway along the sides of the pudding cups.
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