Flan Dessert
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
285 kcal
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Course
Dessert
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Cuisine
International
Flan Dessert
Description
The preparation begins by making caramel from sugar and water heated until it thickens and darkens to amber. This caramel lines the bottoms of multiple ramekins, imparting a rich, bittersweet flavor at the base of the flan. The custard is prepared by gently heating milk with sugar before mixing in whisked eggs and vanilla extract, then strained for smoothness.
The ramekins filled with custard are then placed in a baking pan with hot water halfway up their sides to ensure even, gentle cooking. Covered with foil, they bake at a moderate temperature until just set, yielding a delicate texture that jiggles slightly when done. Once cooled and inverted, the caramel forms a shiny sauce over the smooth custard.
This classic baked custard pairs well with fresh fruit or coffee and can be refrigerated to set fully before serving. Care should be taken to avoid overcooking, which can cause curdling.
Should the caramel harden before use, it can be softened by warming briefly in a microwave.
Ingredients
Caramel:
- 1 cup sugar
- 1/2 cup water
Instructions
- In a small saucepan, prepare the caramel by combining the sugar and water over medium heat. Stir continuously until the mixture thickens and the syrup turns a deep amber color. Then, turn off the heat.
- Arrange 6 ramekins and evenly divide the caramel among them, reserving some for topping. Tilt the ramekins to ensure the caramel coats the bottom evenly. Preheat the oven to 350°F (176°C).
- Clean the saucepan and heat it over low heat. Add the milk and 1/2 cup of sugar. Once the sugar dissolves, turn off the heat. In a large bowl, whisk the eggs until blended, then gradually add the warm milk. Stir in the vanilla extract and whisk briefly. Strain the custard mixture into the 6 ramekins and set aside.
- Arrange the 6 ramekins in a baking pan large enough to hold them. Pour hot water into the baking pan until it reaches about halfway up the sides of the ramekins.
- Transfer the baking pan to the oven, cover it with aluminum foil, and bake for about 50 minutes, or until a cake tester inserted in the center comes out clean.
- Remove the ramekins from the baking pan and let them cool. Once cooled, transfer them to the fridge and chill for a few hours. When ready to serve, slide a knife around the edge of each ramekin to loosen the flan. Invert onto a dessert plate and top with extra caramel, if desired.
Notes
- If the caramel hardens unexpectedly, soften it by microwaving for about 10 seconds before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 285kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 74mg | 3% |
| Potassium | 164mg | 3% |
| Sugar | 54g | 108% |
| Vitamin A | 290IU | 6% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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