Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves.
- 2
Cook the Caramel
Increase the heat to medium-high and bring the mixture to a boil without stirring. Allow it to cook until it turns a deep amber color, about 8-10 minutes.
- 3
Pour the Caramel
Quickly pour the caramel into a round 9-inch flan mold or individual ramekins, tilting to coat the bottoms evenly. Set aside to cool and harden.
Custard Preparation
- 4
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 5
Heat the Milk and Cream
In a medium saucepan, heat the whole milk and heavy cream over medium heat until just steaming. Do not boil.
- 6
Mix the Sugar and Eggs
In a large mixing bowl, whisk together the granulated sugar, vanilla extract, cinnamon, large eggs, and egg yolks until well combined.
- 7
- 8
Strain the Custard
Strain the mixture through a fine-mesh sieve into another bowl to remove any lumps or cooked egg bits.
- 9
Pour into Mold
Carefully pour the custard mixture over the hardened caramel in the mold.
- 10
Bake the Flan
Place the flan mold in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes or until the custard is set.
- 11
Cool and Refrigerate
Remove from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, preferably overnight.
- 12
Serve
To serve, run a knife around the edges of the flan and invert onto a serving plate. The caramel will flow over the custard.