Recipe courtesy of Marina Escobar
Flan with Caramelo
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 436
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 61
- Dietary Fiber
- 0
- Sugar
- 61
- Protein
- 15
- Cholesterol
- 184
- Sodium
- 233
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr 25 min
Ingredients
Custard:
2 (12-ounce) cans evaporated milk
1 (14-ounce) cans sweetened condensed milk
1/4 cup white shredded Colombian cheese, queso blanco
7 eggs
Syrup:
1 cup sugar
1/2 cup water
1 cinnamon stick
Whipped cream as an accompaniment
Directions
- Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.