Mexican · Dessert
Flan de Leche Condensada
A Mexican-style baked custard built on the classic trio of condensed, evaporated and whole milk, set over a layer of homemade amber caramel that turns into a glossy sauce once the flan is unmoulded. Silky, dense and eggy-sweet, it is baked gently in a water bath to keep the texture smooth rather than porous, then chilled until fully set before being turned out onto a plate.
$1
20 minsPrep
40 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
315Calories
9.8gProtein
10.6gFat
44.8gCarbs
44.4gSugar
0gFiber
316mgSodium
213mgChol
5.1gSat Fat
286mgPotassium
219mgCalcium
0.8mgIron
0.8mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Stella Artois Pilsner
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, then set aside to harden.
3
Whisk the condensed milk, evaporated milk and whole milk together in a bowl until fully combined.
4
In a separate bowl, beat the whole egg and egg yolk with the vanilla extract and salt until smooth, then whisk into the milk mixture gently to avoid excess foam.
5
Strain the custard through a sieve into the caramel-lined ramekins to remove any egg strands.
6
Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
7
Bake at 160°C (325°F) for 38-42 minutes, until the custard is just set with a slight wobble in the centre.
8
Remove ramekins from the water bath and cool to room temperature, then chill, covered, for at least 4 hours or overnight.
9
Run a thin knife around the edge of each ramekin, invert onto a small plate so the caramel sauce pools over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White, dry, for caramel
- 12g12g Water
- 65g65g Condensed Milk
- 65g65g Evaporated Milk
- 30g30g Whole Milk
- 50g50g Egg, beaten
- 18g18g Egg Yolk, beaten
- 4g4g Vanilla Extract
- 1g1g Salt
