Recipe: Caramel flan

  • Updated: February 12, 2014 - 2:14 PM
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Baking Central goes to Latin America with a caramel flan from start to finish. ] Richard.Sennott@startribune.com Richard Sennott/Star Tribune Edina , Minn. Friday 1/31/2014) ** (cq)

Caramel flan √

Serves 6.

Note: From Kim Ode.

• 2 tbsp. water

• 1/2 c. sugar

• 1 tbsp. light corn syrup

• 3 egg yolks, room temperature

• 2 eggs, room temperature

1 1/2 c. low-fat milk (1 or 2 percent)

1 (14-oz.) can sweetened condensed milk

• 1 tsp. vanilla extract

Directions

Adjust an oven rack to the middle position and preheat to 325 degrees. Place a double layer of paper towels in the bottom of a 9-by-13-inch pan, then arrange six (6-ounce) ramekins or other glass baking dishes in the pan without letting them touch each other.

For the caramel: Pour the water in a small, heavy saucepan, then pour the sugar into the center of the pan. Add the corn syrup and gently stir just to moisten the sugar. Bring to a boil over medium-high heat and cook without stirring until the sugar is dissolved and the mixture is clear. Reduce heat to medium-low and continue to cook until it begins to look golden. This will take about 3 minutes. As the mixture continues to cook and darken, swirl or stir gently so it caramelizes evenly. When it’s a dark amber, quickly divide the caramel among the six ramekins. (You can eyeball this; they don’t need to be perfect.)

Let the caramel cool and harden.

For the custard: In a medium bowl, combine the egg yolks and eggs, whisking to thoroughly combine, but not so vigorously that the eggs become frothy; this keeps bubbles from forming in the custard. Whisk in the milk, sweetened condensed milk and vanilla until well-mixed. For the smoothest flan, pour the mixture through a fine-mesh strainer into a 4-cup measure or another bowl. Divide custard evenly among the ramekins.

Being careful not to splash water into the ramekins, pour enough hot (not boiling) water into the pan to reach halfway up the sides.

Bake the flans for 50 to 60 minutes, or until the centers look just set. Remove dishes from water bath and cool completely on a wire rack.

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  • Baking Central goes to Latin America with a caramel flan from start to finish. ] Richard.Sennott@startribune.com Richard Sennott/Star Tribune Edina , Minn. Friday 1/31/2014) ** (cq)

  • Baking Central goes to Latin America with a caramel flan from start to finish. ] Richard.Sennott@startribune.com Richard Sennott/Star Tribune Edina , Minn. Friday 1/31/2014) ** (cq)

  • Baking Central goes to Latin America with a caramel flan from start to finish. ] Richard.Sennott@startribune.com Richard Sennott/Star Tribune Edina , Minn. Friday 1/31/2014) ** (cq)

  • From top: Caramel flan makes its own syrupy sauce as it bakes. To make the caramel, slowly melt together sugar, water and light corn syrup, watching carefully as the mixture boils and deepens to a dark amber. Divide the caramel evenly among six ramekins and let cool. After making the custard mixture, ensure the smoothest texture by pouring it through a fine sieve. Make a water bath by pouring very warm water into the pan halfway up the sides of the dishes. After baking, wrap cooled flans tightly and chill overnight. To unmold flans, run a knife around the edge...

  • Baking Central goes to Latin America with a caramel flan from start to finish. ] Richard.Sennott@startribune.com Richard Sennott/Star Tribune Edina , Minn. Friday 1/31/2014) ** (cq)

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