Double-Caramel Flan

Flan is a traditional custard, typically made in Spanish speaking countries. It is made with a pan caramel, literally just sugar that is cooked until melted and then slightly burnt, with the custard added over top and baked until set. This changes it up a bit with caramel not only on the top (remember it is flipped over) but in the flan itself. You use the same method, but instead of layering, this caramel is added directly into the flan.

Key Takeaways:

  • If you toast the dairy it will add nutty and toffee flavors
  • Using a shallow pan distributes caramel sauce and custard evenly
  • You should use a thermometer to make sure it is cooked to perfection.

“This classic baked custard becomes extra rich and dark with caramel both on the inside and out and a higher ratio of cream and yolks than the usual.”

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