FLAN - CREME CARAMEL

Prep Time: 20

Cook Time: 1 30

Resting Time in the Refrigerator: 8

Total Time: 9 50

Servings:

Author: Hello Ani

Flan is a popular dessert all over Latin America, and Spain. It is a velvety - melt in your mouth, luscious custard with a rich amber caramel sauce!

Pin Recipe Print Recipe

US Customary - Metric

Ingredients

1 cup sugar
¼ cup water
2 whole large eggs
6 egg yolks
14 oz sweetened condensed milk (1 can)
12 oz evaporated milk (1 can)
½ cup heavy cream - Substitude with whole milk. No skim milk please!
1 tablespoon vanilla extract
⅛ teaspoon salt - a tiny pinch!
1 tablespoon Bourbon Whiskey, or a Orange flavored liqueur like Cointreau or Grand Marnier (optional)
Orange zest (optional- from half of orange)

Instructions

This Recipe should be made one day before serving!
Preheat Oven to 300 ° F
Make the Caramel
1. To a small saucepan add the sugar and water. Stir, then bring mixture to a boil over medium-high heat until the mixture begins to turn golden. Gently swirl the pan while it cooks until the mixture turns amber in color. This process takes about 10 to 15 minutes, so please be patient!
2. Pour the hot caramel into a loaf pan. (My loaf pan measures 8 ½ x 4 ¼ inches)The caramel will solidify when you pour it into the loaf pan. Not to worry, it will liquify again as it bakes!
3. In a large bowl add the eggs, and egg yolks Note: You can safe the egg whites for another recipe. Would be perfect for pavlova. I have on my website a great recipe for a pavlova cake! Whisk the eggs until combined. Pour the sweetened condensed milk, evaporated milk, cream/or whole milk, vanilla extract, the optional liqueur, and a pich salt. If you would like to add a little orange zest, you can add it now. Make sure to scrub and wash the orange before zesting! Mix everything well together.
4. Strain the mixture through a fine-mesh sieve into another bowl to remove any bits of egg and zest. * Please see my Note in the Note box below!
5. Pour the strained mixture into the loaf pan over the caramel. Cover the loaf pan tightly with foil, and place it in a baking or roasting pan with higher sides, to make a water bath. Place the nested pans in the oven (center rack), then using a pitcher or a tea kettle - pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 80 minutes, until the flan has set around the edges. It will be still a little jiggly in the center. That is normal. The flan will set completely to a perfectly creamy custard when it cools!
6. Carefully remove the pans from the oven. Remove the foil, but leave the flan in the water bath until it cools to room temperature, about 1 hour.
Remove the loaf pan from the water, and dry the bottom of the pan. Cover tightly with foil and allow to chill in the refrigerator overnight.
Assembly
To unmold the flan, carefully run a knife around the edges of the pan. Invert a platter with rim on top of the flan and turn the pan and platter over. The flan should slide right out. If not, try to run the knife around the edges again and repeat turning it over. Once released, remove the loaf pan. Using a rubber spatuala, scrape the remaining caramel onto the platter. Some of the caramel will remain hardened in the loaf pan - that is normal. Slice the flan and serve with a little more caramel sauce. Enjoy!!

Notes

Tip: To clean the hardened caramel from the saucepan, fill pan with water and bring to a boil. It should clean right off!

If using Orange zest, please run it to the strainer together with the egg mixture. With a spoon stroke the zest in the sieve to extract the oil. We don't want any pieces of egg or zest in the final mixture!
Leftover Flan will be good for up to 3 days when covered tightly and stored in the refrigerator!

Nutrition

COURSE: Cake, Dessert

CUISINE: Mexican

KEYWORD: Caramel Flan, Flan, Flan Recipe, Mexican Flan

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!