[Recipe + Video] Flan Caramel cream)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
400 kcal
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Course
Dessert
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Cuisine
South American, Spanish, Dominican
[Recipe + Video] Flan Caramel cream)
Description
The flan caramel cream begins with creating a caramel by slowly heating sugar with a small amount of water until it turns a deep amber hue, careful not to burn it. This caramel hardens as it cools in the baking pan, forming a thin layer. A custard mixture is made by combining egg yolks, evaporated milk, condensed milk, and vanilla, then sieving to ensure smoothness.
Once the caramel cools, the custard is gently poured over it without disturbing the layer. The flan is baked in a bain-marie or water bath at moderate temperature, which provides even heat to set the custard without cracking or curdling. Baking for about one hour ensures a creamy yet firm texture, testable with a toothpick. After baking, the flan cools to room temperature and is refrigerated before serving.
Serving requires loosening the flan edges from the mold to allow inversion onto a plate, revealing a smooth custard topped with glossy caramel. The dark caramel adds a subtle bitterness balancing the sweet, creamy custard. Tips include caution with hot caramel, noting it can cause burns, and suggest heating sugar directly in the mold if suitable to avoid extra cleanup.
Ingredients
For caramel
- ½ cup sugar (white, granulated)
- 1 tablespoon water (may not be used, see notes)
For the flan
- 4 egg or 5 medium, yolk
- 1 ⅓ cup evaporated milk
- 1 ⅓ cup condensed milk
- 1 teaspoon vanilla
Instructions
1. Making caramel for flan
- Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn! Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature, by then the caramel should have hardened.A simpler way, if your mold allows for it, just heat the sugar directly in the mold, and once it melts and turns a dark color, remove from the heat and spread on the bottom and sides of the pan.
2. Making the flan mixture
- Mix together egg yolks, sweetened condensed milk, vanilla, and evaporated milk, stir to combine. Sieve to get rid of undissolved egg parts. Pour carefully into the baking pan, trying not to disturb the caramel layer.
3. Baking
- Bake in a hot water bath (bain Marie) in preheated oven to 320 ºF [160ºC] for one hour or until a toothpick inserted in the center comes out clean.
4. Serving
- Remove from the oven and the water bath and cool to room temperature. Chill in the fridge. Loosen the edges of the flan with a toothpick. Place a serving plate on top of the mold (one which will retain the syrup) and invert. Serve still chilled.
Notes
- Handle hot caramel carefully to avoid burns; it can cause serious injuries.
- The caramel should be taken off the heat just before the desired color as it darkens quickly after removal.
- Heating sugar directly in the baking mold is an easy method but may not work with all pan shapes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 169mg | 56% |
| Sodium | 153mg | 6% |
| Potassium | 437mg | 9% |
| Sugar | 59g | 118% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 357mg | 36% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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