13 June, 2017
Flan – 2 (lets make some caramel sauce)
Flan is a very simple dessert, the origin of which is claimed by different countries.
A Portuguese friend of my taught me the traditional method of making flan and its the bomb.
I use less eggs than most recipes out there because i don’t like my flan too eggy.
Don’t be intimidated by the caramel sauce, its pretty easy to make. Even if it gets glassy and hard, it will still flow out nicely on the flan when inverted. So just trust me on this and try it out yourself.
In case you really really don’t want to make caramel sauce from scratch, please follow my simplified recipe for flan – http://sujeescuisine.com/2013/05/flan/
Now have some fun making that juicy and delicious Flan!
By June 13, 2017Published:
- Yield: 8 (8 Servings)
- Prep: 20 mins
- Cook: 60 mins
- Ready In: 3 hrs 20 mins
Flan is a very simple dessert, the origin of which is claimed by different countries. A Portuguese friend of my taught me the …
- To make custard:
- 1/2 cup White sugar
- 6 Large eggs
- 1 14 oz can Sweetened Condensed milk
- 2 condensed milk cans full Whole milk Use condensed milk can for measuring milk
- 1 tsp Vanilla extract
- 8 Ramekins
- To make Caramel:
- 1 cup White sugar
- Preheat oven to 325 F.
- Fill a large baking tray with 1-2 inches of water, place empty ramekins in it and place inside pre-heating oven.
- Lets make our caramel: Pour 1 cup sugar in a warm thick-bottom pan over medium heat.
- Cook gently, without stirring, but shaking occasionally until the sugar has melted and looks golden.
- Remove water bath from the oven. Quickly pour about 2-3 tbsp of caramel into each ramekin. :- since the ramekins are already warm when you pour in the caramel, it coats evenly and beautifully with no effort
- Now place the tray with ramekins back in the oven.
- Time to make custard: Beat eggs in a blender for a few seconds. Pour in condensed milk and blend a little bit more.
- Now fill empty condensed milk can with whole milk twice and pour into the egg mixture. Blend until frothy.
- Add sugar and vanilla extract and blend for a minute. Custard is ready to make our flan.
- Carefully remove water bath from pre-heated oven. With a ladle gently scoop out prepared custard into caramel lined ramekins.
- Place water bath back in the oven and bake for about an hour (or more) or until top of the custard is evenly golden brown. :- At this point a tooth pick or a little knife inserted would come out clean.
- Remove water bath from the oven and remove ramekins from water bath and let cool. Refrigerate ramekins until serving time (at least 2 hours).
- Just before serving, run a small knife around edge of flan to release it from ramekins and invert onto serving plates. Caramel sauce will flow over flan. Enjoy the awesomeness!!