585 minutes
A rich and creamy flan with a luscious caramel sauce, perfect for a delightful dessert.
cups
tablespoons
cups
cups
each
each
1. Prepare the Caramel
In a stainless-steel saucepan, heat ⅓ cup sugar and 3 tablespoons water over medium heat. Cook the mixture until it reaches a deep amber color. Carefully pour the caramel into a mold that holds at least 4½ cups, coating the bottom and sides. Allow the caramel to cool and harden.
2. Prepare the Sugar Syrup
In another saucepan, combine 2½ cups sugar and 2¼ cups water. Heat the mixture, stirring occasionally, until the sugar completely dissolves. Let the syrup cool until it is warm to the touch.
3. Prepare the Egg Mixture
Lightly beat 4 large eggs and 10 large egg yolks in a large bowl. Gradually add the warm sugar syrup to the eggs, whisking continuously to prevent curdling.
4. Bake the Flan
Pour the egg mixture into the caramel-coated mold. Place the mold in a large baking pan and fill the pan with boiling water until it reaches halfway up the sides of the mold. Bake in a preheated 325°F oven for 1¼ to 1½ hours, or until set and slightly jiggly in the center.
5. Cool and Chill the Flan
Remove the mold from the water bath and let it cool to room temperature. Cover with plastic wrap and refrigerate overnight to allow the flavors to meld and the flan to firm up completely.
6. Serve the Flan
Run a pointed knife around the edges of the flan to loosen it. Invert the mold onto a serving dish with enough depth to catch the caramel sauce. Lift the mold away to reveal the flan.
1. Caramelizing Sugar
Andalusian Sunshine Flan The core components of this recipe involve creating a caramel, combining eggs with sugar and flavorings, and then gently cooking the mixture in a water bath until just set.
Replace the regular sugar in the caramel with a touch of orange blossom honey, and infuse the custard with a hint of lemon zest. This will add a floral note to the caramel and a refreshing citrus undertone to the flan, reminiscent of the Andalusian groves.
Scrape the seeds from a vanilla pod and add them to the milk when heating. This will impart a more intense and authentic vanilla flavor compared to extract.
Before serving, drizzle the top of the flan with a high-quality melted dark chocolate. The slight bitterness of the chocolate will create an elegant contrast to the sweet, creamy custard.
Comments (0)