Caramel Flan Recipe
Caramel Flan is a Creamy Custard Dessert that’s made of cream eggs and sugar.
I have been wanting to make crème Brule for a while now, but since I don’t have the torch needed for crystallizing the sugar on top of crème Brule I’ll just have to figure something else out – like flan. In essence, the two are pretty much the same thing, except for one has sugar – on the top and the other – on the bottom, plus the consistency of crème Brule is a bit softer than the flans.
But nevertheless, this was one great substitute!
Since I had a ton of egg yolks left from a previous dessert, this was the perfect time to make flan.
I made 7 ramekins yesterday night, today I have only one left in the fridge.
I found the recipe on tastespotting at Whisk The Pantry blog.
This was my first time making flan and it appeared to be a pretty easy and simple thing to do. Quick too. In preparation that is.
Because you still have to give it a couple of hours in the fridge before you can enjoy this luscious, silky, smooth and custardy dessert.
Changed the recipe a bit, but I do not think that anybody could tell 🙂
Caramel Flan Recipe
For the caramel:
- 1/3 cup sugar
- 3 tbsp water
For the Flan:
- 1.5 cups heavy cream
- 1.5 cups milk w/ 2% fat
- 3 whole eggs
- 3 egg yolks
- 1/2 cups sugar
- 1 tsp vanilla extract
Turn your oven to 350F. Line a baking sheet with a paper towel or just a regular kitchen towel. Boil some water in a teakettle.
To make the caramel:
In a small saucepan combine sugar and water and turn the heat to medium-high. Whisk the mixture until sugar is completely dissolved. Turn the heat to low and let it cook until the caramel is amber in color
Meanwhile get your ramekins ready. Distribute the caramel evenly between the ramekins, covering the bottom completely. Set aside.
To make the flan:
Boil the cream and milk together. Set it aside.
In a separate bowl, whisk the eggs, egg yolks and sugar together for a minute or so. Add the vanilla extract and give it another whisk. Continuing to whisk, pour a quarter of the milky liquid into the eggs and mix it well together (this is to temper the eggs so that they don’t curdle).
Whisking all the while, pour the rest of the milk into the custard, to incorporate everything together.
Using a large spoon, take off the foam off the top of the custard. Distribute the custard among the prepared ramekins.Put the ramekins into the lined baking sheet.
Put the baking sheet into the oven. Carefully pour the boiled water into the pan around the ramekins, letting the water come only halfway to the top of the ramekin.
Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
Run a knife between the ramekin and the custard to loosen it up from the walls.Cool on a baking rack to room temperature, then cover and refrigerate for about 4 hours before serving.
Run a knife around the inside of the wall of the ramekin. Place a serving dish on top of the ramekin with the custard. In a quick motion, turn the dish together with the ramekin, upside down. Lift the ramekin to display a delicious dessert!
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