Caramel Flan is a Creamy Custard Dessert that’s made of
cream eggs and sugar.
- 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
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Turn your oven to 350°F. Line a baking sheet with a paper towel or just a regular kitchen towel. Boil some water in a teakettle.
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In a small saucepan combine 1/3 cup sugar and 3 Tbsp 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
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Meanwhile get your ramekins ready. Distribute the caramel evenly between the ramekins, covering the bottom completely. Set aside.
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Boil 1½ cups cream and 1½ cups milk together. Set it aside.
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In a separate bowl, whisk 3 eggs, 3 egg yolks, and 1/2 cup sugar together for a minute or so. Add 1 tsp 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).
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Whisking all the while, pour the rest of the milk into the custard, to incorporate everything together.
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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.
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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.
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Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
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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.
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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!