El Flan Recipe
Caramel & bourbon vanilla custard, whipped crema, lemon zest.
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Ingredients
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For the Caramel
For the Flan Custard
For the Whipped Crema
Method
Prepare the Caramel
Make the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat, stirring gently until the sugar dissolves. Allow the mixture to come to a boil without stirring until it turns a deep amber color, about 10 minutes. Be careful not to burn it.
Cool the Caramel
Once the caramel reaches the desired color, immediately pour it into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Prepare the Flan Custard
Mix the Custard
In a large mixing bowl, whisk together 4 large eggs until well beaten. Add the sweetened condensed milk, evaporated milk, bourbon vanilla extract, and lemon zest. Mix until smooth and fully combined.
Pour into the Mold
Carefully pour the custard mixture over the cooled caramel in the mold or ramekins.
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish filled with hot water (this creates a water bath). Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Cool and Chill
Once baked, remove the flan from the oven and allow it to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight.
Prepare the Whipped Crema
Whip the Cream
In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of bourbon vanilla extract. Using a hand mixer or stand mixer, whip until soft peaks form.
Serve
Unmold the Flan
To serve, run a knife around the edge of the flan to loosen it. Invert it onto a serving plate so the caramel is on top.
Top with Whipped Crema
Spoon a dollop of whipped crema on top of the flan and garnish with additional lemon zest if desired.