Caramel flan

Caramel Flan:

Caramel flan is a delightful dessert that combines the creamy richness of flan with the addictive sweetness of caramel sauce. It’s a popular choice for special occasions due to its elegant presentation and irresistible flavor profile. This dessert offers a perfect balance between the smooth, custard-like filling and the crispy, caramelized top layer.

Recipe:

Ingredients:

• 4 large eggs
• 1 can (14 oz/400 ml) condensed milk
• 1 cup (240 ml) whole milk
• 3/4 cup (150 g) granulated sugar, divided
• 2 tbsp (30 ml) water
• 1 tsp vanilla extract
• A pinch of salt
• 1 (9-inch/23 cm) unbaked pie crust

For the Caramel Sauce:

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) light corn syrup
• 1/2 tsp cream of tartar
• 1/8 tsp salt

Instructions:

1. Prepare the Caramel Sauce: In a small saucepan, combine sugar, water, corn syrup, cream of tartar, and salt over medium heat. Stir until the sugar dissolves, then bring to a boil without stirring. Cook until the mixture reaches a temperature of 350°F (175°C) on a candy thermometer (or is deep golden brown). Remove from heat and carefully pour it into an ungreased 9-inch pie dish, tilting the pan to coat the bottom and sides evenly. Set aside to cool.

2. Prepare the Flan Filling: In a large mixing bowl, whisk together eggs, condensed milk, whole milk, 1/2 cup (100 g) of sugar, vanilla extract, and salt until well combined.

3. Assemble and Bake: Preheat your oven to 325°F (165°C). Place the unbaked pie crust in the pie dish with the cooled caramel sauce. Carefully pour the flan filling into the crust, being careful not to disturb the caramel layer.

4. Reduce oven temperature to 300°F (150°C) and bake for 45-50 minutes or until the flan is set but still slightly jiggly in the center. Turn off the oven, prop open the door slightly with a wooden spoon, and let the flan cool inside for an hour.

5. Remove from the oven and refrigerate the flan for at least 4 hours or overnight to allow it to chill thoroughly and set.

6. Serve: Before serving, sprinkle the remaining 1/4 cup (50 g) of sugar over the top. Using a knife, carefully loosen the edges of the flan from the pan. Cut into wedges and serve chilled. Enjoy your homemade caramel flan!
   

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   Negative prompt

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Image model: RealCartoonXL

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