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Caramel Flan
A classic American caramel flan, silky custard with a dark caramel mirror. Swirling the hot caramel to coat the mould immediately after pouring is essential — it sets within seconds and won't move once it starts to harden.
Ingredients
Instructions
Make caramel: cook sugar and water over high heat until deep amber. Pour into a 1L mould. Swirl to coat.
Whisk eggs, yolks, condensed milk, whole milk, vanilla and salt.
Strain into the mould.
Place in a bain-marie. Bake at 160°C for 50 minutes until just set.
Refrigerate overnight. Unmould to reveal caramel.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
