Delicate, silky smooth and yet full of flavor, this Traditional Caramel Flan is the perfect fit if you are looking for a little something sweet to end your meal. You will be surprised how soft and light this custard is, releasing a fresh orange zest combined with a sweet caramel taste. Nothing “eggy” in this flan.
Recipe for a 7 inch baking pan (18cm). If your mould is bigger, simply double all ingredients and cooking time.
Last note, it is recommended to make this flan the evening before, as it needs at least half a day for the caramel to infuse the custard. It just feels easier to leave it overnight in the fridge if you don’t have time.
Serves 8-10
1/3 cup sugar (75g)
2 tbsp water (25ml)
4 eggs
2 cups + 1/4 cup milk (500ml)
1/2 cup sugar (100g)
1 sachet Alsa vanilla sugar (can be replaced by 1tbsp vanilla extract)
3 zest of mandarin or 1 zest of orange
1. Combine water and sugar in a small size saucepan over medium heat. Resist the urge to stir the sugar as it cooks, just let it bubble until a nice golden-brown color starts to show in some areas. This is the moment to lift the pan by the handle and use your wrist to swirl the mix around. This will keep your caramel evenly browned. When your caramel has reached that perfect amber color, remove it from the heat and pour it into the baking pan. Set aside.
2. Preheat the oven at 320F (160C).
3. Add milk, sugar, vanilla sugar and zest of mandarins to a medium size saucepan and bring it to a simmer.
4. Meanwhile, in a medium bowl, whisk well the eggs.
5. Once the milk preparation is gently starting to boil, remove from the fire and very slowly pour it over the eggs while constantly stirring with the other hand.
6. Then, pour the entire custard mixture over the caramel in the baking pan.
7. The flan is going to cook “au bain-marie” which means you need to place the baking pan with the flan over a larger baking dish filled with water. If your baking dish is not deep enough, no worries, just make sure there will be water until the flan is cooked.
8. Bake for 45 minutes at 320F (160C). To make sure the flan is cooked, insert a knife into the center, it should comes out clean.
9. Once cooking, let it cool down then put it in the fridge for at least 4 hours.
10. To loosen the caramel flan from the baking pan. It’s super easy. Fill a shallow pan with hot water. Dip the bottom of the baking pan in the hot water for 1 minute. Then, run a sharp knife along the edge. Place a serving plate on the top and turn upside down, holding the plate and the baking pan firmly together. It should break free easily. Beware of the caramel sauce, there will be plenty of liquid caramel when you will flip the flan.
Cheers Xx
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