Mexican · Dessert
Cinnamon Flan
A classic Mexican-style baked custard built on condensed milk and whole milk, gently perfumed with cinnamon and set over a pool of amber caramel. Chilled until firm, it is inverted to release the self-made sauce, giving a silky, wobbly custard with a bittersweet glaze.
$1
20 minsPrep
40 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
277Calories
8.3gProtein
8.7gFat
41.2gCarbs
40.1gSugar
0.5gFiber
289mgSodium
205mgChol
4gSat Fat
222mgPotassium
166mgCalcium
0.8mgIron
0.7mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 45g sugar with the water in a small pan over medium heat, swirling (not stirring) until it melts and turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting each to coat the base evenly; set aside to harden.
3
Warm the whole milk with the cinnamon over low heat until just steaming, then remove from heat and let it infuse for 5 minutes.
4
In a bowl, whisk the whole egg, egg yolk, condensed milk, vanilla extract and salt together until smooth but not frothy.
5
Strain the warm cinnamon milk through a sieve into the egg mixture, whisking gently to combine without creating bubbles.
6
Strain the custard once more into the caramel-lined ramekins to remove any egg strands.
7
Place the ramekins in a baking dish and pour hot water halfway up their sides to create a water bath.
8
Bake at 160°C (325°F) for 35-40 minutes until the custards are just set but still have a slight wobble in the centre.
9
Remove ramekins from the water bath and cool to room temperature, then cover and chill for at least 4 hours or overnight.
10
To serve, run a knife around the edge of each ramekin, invert onto a small plate, and let the caramel sauce pool around the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White
- 10g10g Water
- 95g95g Whole Milk
- 55g55g Condensed Milk
- 50g50g Egg, beaten
- 18g18g Egg Yolk
- 2g2g Cinnamon Ground
- 4g4g Vanilla Extract
- 1g1g Salt
