Cuban Caramel Flan in a Pan Recipe

From Dorothy McNett's Recipe Book.

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Cuban Caramel Flan in a Pan

From Dorothy McNett's recipes at (aka a custard, creme caramel) A very popular dessert,and many times flavored with cinnamon and or orange zest, etc. Serves 10-12 people

3/4 cup raw sugar
3 tablespoons water

4 cups milk
6 large eggs
5 egg yolks
3/4 cup raw sugar
2 teaspoons vanilla extract or vanilla bean paste
small pinch of sea salt
1/4 - 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. In heavy bottomed saucepan, bring the sugar and water to the simmer, swirling the pan to dissolve the sugar completely. Boil just until it begins to darken, stir and cook until it turns golden brown. Pour half of the caramel into an 8 cup metal baking dish at least 4 inches deep, swirling it around slowly, running caramel over the bottom and halfway up the sides until it stops moving. Set aside. Pour 1/3 cup of water into the cooking pan with the remaining caramel and simmer 2-3 minutes to dissolve the caramel. Set this syrup aside until serving time.

In glass measuring cup, heat the milk in microwave for 4 minutes, to warm it but not to boil. In another batter bowl, whisk the eggs, egg yolks, and sugar. Gradually blend in the hot milk, adding the vanilla, salt and cinnamon. Pour through a strainer into the caramelized flan pan. Set the flan into a baking pan and place in the lower third of the oven. Pour hot water into the baking pan around the flan pan to come halfway up the sides of the flan pan, do not splash any water into the flan pan! Bake for about 50-60 minutes, or until custard is set. Do not ever let the custard boil. If so, reduce the oven temperature.

Allow to cool at least 30 minutes, and then chill for about 2 hours, or even overnight. To serve, invert onto a platter. Pour the extra caramel syrup around it to serve.

Recipe created 1994-09-26.

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