Caramel Flan
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Caramel poured into the mold sets hard, then melts again as the flan bakes and chills, so when it is turned out an amber sauce runs down over the custard.
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The sugar is taken past gold to deep amber, which gives that sauce a slight bitterness. The custard itself bakes slowly at 150°C, set in a pan of hot water.
Ingredients
Instructions
- 1
Combine 90g sugar and 50ml water in a saucepan and heat over medium heat without stirring.
When the caramel turns from golden to deep amber, immediately pour it into the base of the mold. Caramel sets quickly so work fast.
- 2
Warm 400ml milk and remaining 50g sugar over medium heat until the sugar fully dissolves.
Do not bring to a boil; aim for around 60°C.
- 3
Lightly whisk 3 whole eggs and 2 egg yolks in a bowl without creating foam.
Ladle the warm milk into the eggs one scoop at a time to temper gradually, preventing the eggs from curdling.
- 4
Add 1 teaspoon vanilla extract, strain through a fine mesh sieve to remove any lumps, then slowly pour into the caramel-lined mold.
- 5
Place the mold in a deep roasting pan and add enough boiling water to reach halfway up the sides.
Bake in a 150°C oven in the water bath for 40 to 45 minutes until the center jiggles gently when shaken.
- 6
Cool at room temperature then refrigerate for at least 4 hours.
To unmold, run a knife around the edge of the mold, place a serving plate on top, and invert in one motion. The caramel will cascade down over the flan.
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