Caramel-Topped Flan

Name: Caramel-Topped Flan
Prep time: 4 h 30 min
Cook time: 35 min
Total time: 5 h
Yield: 6 to 8 servings
Ingredients: ⅓ cup sugar; 3 tablespoons water; squirt of fresh lemon juice; 1 ½ cups heavy cream; 1 ¼ cups whole milk; 3 large eggs; 2 large egg yolks; ½ cup sugar; 1 teaspoon pure vanilla extract

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Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs
Servings
6 to 8 servings
Calories
396 kcal
Course
Dessert
Cuisine
American

Caramel-Topped Flan

John Morgan

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This flan is sure to impress your guests!

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Ingredients

Servings

For the caramel:

⅓ cup sugar
3 tablespoons water
squirt of fresh lemon juice

For the flan:

1 ½ cups heavy cream
1 ¼ cups whole milk
3 large eggs
2 large egg yolks
½ cup sugar
1 teaspoon pure vanilla extract

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Instructions

1. Center a rack in the oven and preheat the oven to 350ºF. Line a roasting pan or 9"x13" baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.
2. Put a metal 8"x2" round cake pan --not a nonstick one-- in the oven to heat while you prepare the caramel. (If you are using small individual molds or ramekins, then skip this step. Use six 6-oz or seven or eight 4-oz ramekins or containers.) [Note: I cut the recipe in half and used one 16-oz. ramekin.]
3. To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber colored caramel, about 5 minutes--remove the pan from the heat at the first whiff of smoke.
4. Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to evenly coat the bottom with the caramel. Set the pan aside.
5. To Make the Flan: Bring the milk and heavy cream just to a boil. Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in vanilla. Still whisking, drizzle in about 1/4 of the hot liquid-- this will temper the eggs so they won't curdle. Whisking all the while, slowly pour in the rest of the hot liquid. Using a large spoon, skim off the bubbles and foam that you worked up.
6. Put your caramel-lined pan into the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour in enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if it sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there (small individual molds will take less time--start checking for doneness around the 25-minute mark). A knife inserted into the center should come out clean.
7. Remove the roasting pan from the oven, transfer the cake pan to a cooling rack and run a knife between the flan and the sides of the pan to loosen. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.
8. When ready to serve, once more run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-- the flan will shimmy out and the caramel will coat the custard.
Storing:
Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days. However, once unmolded, its best to enjoy it the same day.
Serving: Bring the flan to the table and cut into wedges. Spoon some of the syrup onto each plate.
Playing Around-- Caramel-topped coconut flan: For a more tropical flan with a somewhat lighter texture, replace the heavy cream with a 15-oz can of unsweetened coconut milk and reduce the amount of milk to 1 cup.

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 27g (42%) Saturated Fat 15g (75%) Cholesterol 233mg (78%) Sodium 79mg (3%) Potassium 148mg (4%) Sugar 30g (60%) Vitamin A 1160IU (23%) Vitamin C 0.5mg (1%) Calcium 116mg (12%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	32g	11%
Protein	6g	12%
Fat	27g	42%
Saturated Fat	15g	75%
Cholesterol	233mg	78%
Sodium	79mg	3%
Potassium	148mg	3%
Sugar	30g	60%
Vitamin A	1160IU	23%
Vitamin C	0.5mg	1%
Calcium	116mg	12%
Iron	0.5mg	3%