Rodizio Grill Flan Dessert Recipe

Prepare a 6-cup capacity round flan mold (or four 6-oz ramekins) by ensuring they are clean and dry.

Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water; stir briefly just to wet the sugar.

Let the sugar cook without stirring, gently swirling the pan occasionally to encourage even melting. Watch closely: sugar will first dissolve, then turn pale gold, then amber. This usually takes 5–8 minutes.

When the caramel reaches a deep amber color, immediately remove from the heat and carefully tilt the pan to pour the caramel into the base of the prepared mold or divide evenly among ramekins. Tilt the mold/ramekins so the caramel coats the bottom. Set aside to cool and harden while you make the custard.

Preheat the oven to 325°F (160°C). Place a kettle or pot on to boil water for the bain-marie (you will need about 2 cups hot water).

In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Warm the mixture over medium heat just until it begins to steam and small bubbles form at the edge (do not boil), about 4–5 minutes. Remove from heat.

While the milk warms, whisk 1/2 cup granulated sugar and a pinch of salt in a medium mixing bowl with the 3 whole eggs and 1 yolk until smooth and slightly frothy. Avoid incorporating too much air.

Tempering step: slowly pour about one-third of the warm milk mixture into the eggs while whisking constantly to bring the egg temperature up without scrambling. Then gradually whisk the tempered egg mixture back into the remaining warm milk in the saucepan until fully combined.

Stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits for an ultra-smooth texture.

Pour the strained custard gently over the set caramel in the mold or ramekins, filling to within about 1/4 inch (6 mm) of the rim. Cover each ramekin loosely with aluminum foil to prevent steam condensate from dropping into the custard.

Place the filled mold or ramekins in a large roasting pan. Carefully pour the hot water into the roasting pan to come halfway up the sides of the mold/ramekins (use the 2 cups hot water; add more if necessary).

Bake in the preheated 325°F (160°C) oven until the flan is set but still slightly jiggly in the center: about 35–45 minutes for individual ramekins, or 50–60 minutes for a single 6-cup mold. Start checking at the earlier time indicated to avoid overcooking.

To test doneness, gently shake a ramekin — the edges should be set and the center will wobble slightly. An instant-read thermometer inserted near the center should read about 170–175°F (77–80°C).

Remove the roasting pan from the oven and carefully transfer the ramekins/mold to a wire rack. Let cool in the pan for 20–30 minutes, then refrigerate uncovered until thoroughly chilled, at least 4 hours and up to 24 hours.

Unmolding

When ready to serve, run a thin-bladed knife around the inner edge of each ramekin to loosen the custard. Place a serving plate upside down over the mold/ramekin and quickly invert, tapping gently to release the flan. The caramel will flow over the custard forming a sauce. If the caramel sticks, warm the ramekin bottom briefly over a pan of hot water to loosen the caramel before inverting.

Garnish each flan with a few sliced strawberries or fresh berries and a mint leaf. Serve chilled.