Passionate Brazilian Caramel Flan

Allergens

Eggs, Milk, Nutmeg (tree nut)

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 3 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a small saucepan, combine granulated sugar and water over medium heat. Cook without stirring until the sugar dissolves and the mixture turns golden amber. Carefully swirl the pan occasionally to ensure even cooking. Once achieved, remove from heat and let it cool.
3. Grease and sugar 6 inch flan mold or cake pan. Pour the caramelized sugar into the pan, moving it around to coat the entire bottom and sides. Set aside.
4. In a large mixing bowl, whisk together milk, sweetened condensed milk, eggs, vanilla extract, salt, cinnamon, and nutmeg until well combined.
5. Pour the custard mixture over the caramelized sugar in the mold or pan. Gently tap the pan on the counter to remove any air bubbles.
6. Place the pan in a larger baking pan filled with hot water to create a water bath, ensuring that the water comes halfway up the sides of the flan mold or cake pan.
7. Bake for 50 60 minutes, or until the custard is set and the center has only a slight jiggle when shaken. Remove from the oven and allow it to cool at room temperature before refrigerating for at least 4 hours or overnight.
8. To serve, run a knife around the edge of the flan, invert onto a serving plate, and drizzle with any remaining caramel sauce.

Chef’s Insight

The key to a perfect caramel is not overcooking it, as it can become bitter and hard.