Flan Karamel
As a kid in Mauritius, Flan Karamel was as sophisticated as it got! And a plate of this delicious wobbly dessert would definitely get my mouth watering.
Equipment
- Saucepan small
- Whisk
- Flan Dish 20 cm x 4 cm (8 in x 1½ in)
- baking tray deep
Ingredients
Caramel
- 4 tbsp sugar
- 4 tbsp water cold
Flan
- 3 tbsp sugar
- 3 eggs
- 500 ml milk
- 2 tbsp milk powder optional
- 1 tsp vanilla essence
Complete Recipe Steps
- To make the caramel, dissolve the sugar in 2 tbsp of water. Then add the mixture to a small saucepan and warm over a low heat. Do not stir mixture!4 tbsp sugar, 4 tbsp water
- When your syrup is a light golden colour, watch it carefully because it will brown very quickly. Immediately after the caramel is a golden brown colour, pour it over the remaining 2 tbsp of water to finish the caramel.
- Pour the caramel into your Flan dish and swirl the mould to evenly coat the bottom and sides with caramel. Set aside.
- Preheat the oven to 150˚C / 302˚F.
- To make the Flan, beat the eggs with the sugar, then add the milk and vanilla essence and whisk together well. If you are adding the milk powder, dissolve it in the milk before combining with the egg mixture.3 tbsp sugar, 3 eggs, 500 ml milk, 2 tbsp milk powder, 1 tsp vanilla essence
- Pour the Flan mixture into the flan dish and cover with aluminium foil
- Place the Flan dish into a deep baking tray, then fill the tray up to halfway with hot water.
- Bake for 45 minutes or until a knife inserted into the centre comes out clean.
- Allow the Flan to cool to room temperature before placing in the fridge for at least 2 hours.
- Turn the dish upside down to remove the Flan for serving.
Notes
- Adding the extra milk powder to the milk will give you a thicker, creamier consistency for the Flan once it’s cooked. If you don’t have any milk powder at home, you can certainly skip it.
- The Caramel Flan can also be cooked in a bain marie or pressure cooker as is traditionally done in Mauritius. If you do it this way, then expect to get big holes around the flan because the water usually ends up boiling. When I’m entertaining, I will make the Flan in the oven to ensure it comes out smooth and hole-free!