Double Caramel Flan
Submitted by nibbles72
Velvety custard flan with a double dose of caramel from both a golden sugar base and melted caramel candy in the custard itself. A Mexican-inspired make-ahead dessert with a gorgeous amber sauce.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
4 hrsThis flan earns its name with caramel coming at you from two directions. First, sugar melted to a deep amber coats the bottom of the dish. Then caramel candy powder gets dissolved into the milk custard for a second layer of buttery sweetness.
The result is a silky, wobbly custard that unmolds onto a platter with a pool of liquid caramel cascading down the sides. Six eggs give it a rich, smooth body that slices clean.
Best of all, this needs to chill for at least 3 hours (up to 2 days), making it the ideal dinner party dessert you can prep well in advance.
Pro Tips
- Don’t stir the sugar while it melts for the caramel base; just shake the pan gently to avoid crystallization
- The water bath is essential for even, gentle cooking that prevents cracks
- Run a thin knife around the edge before inverting so the flan releases cleanly
- Let the dish sit inverted for a minute so all the caramel sauce drains out
Ingredients
Directions
In a 10- to 12-inch nonstick frying pan, frequently shake sugar over medium heat until all is melted and the color is deep amber, 3 to 5 minutes.
Immediately pour into an 8- to 9-inch diameter straight-sided baking dish or pan (at least 1-quart size).
Quickly rotate dish to coat bottom.
In a 1- to 1½-quart pan over medium-high heat, stir milk and caramel powder until all the caramel melts (it hardens first), about 7 minutes.
In a bowl, whisk some hot liquid with eggs and vanilla; stir back into pan.
Remove from heat.
Pour mixture into prepared baking dish.
Set dish in a larger rimmed pan, pour 1 inch boiling water into outer pan.
Bake in a 350℉ (180℃) F oven until center of flan jiggles only slightly when gently shaken, 35 to 45 minutes.
Remove dish with flan from water.
Let cool, then cover and chill for at least 3 hours or up to 2 days.
To serve, run a thin knife between flan and dish.
Invert platter over flan; holding together, invert.
Lift off pan.
Cut into wedges.
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