Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, caramel flan. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Caramel Flan is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Caramel Flan is something that I’ve loved my whole life.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth.

To begin with this recipe, we have to prepare a few ingredients. You can have caramel flan using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Caramel Flan:

1. Take For the caramel:
2. Make ready 1/4 cup white sugar
3. Take 2 tablespoon water
4. Make ready For the custard:
5. Get 1 cup milk
6. Take 3 eggs
7. Get 1/4 cup sugar
8. Get 1 teaspoon vanilla extract
9. Get Butter for molds

Although flan isn't difficult in itself to make, it takes practice and patience. This classic - also known as creme caramel - is a rich and creamy but not too heavy custard on a layer of caramelised sugar, baked in a water bath and chilled. Make sure that the melted sugar remains light brown. In a small saucepan heat the milk over high heat and add vanilla bean.

Steps to make Caramel Flan:

1. Heat milk and sugar without boiling, and set aside to cool
2. Heat sugar and water until it becomes a caramel
3. Butter the molds and add the caramel
4. Mix the eggs and vanilla, and then slowly mix the eggs with the milk
5. Add the milk mixture to the mold and bake at 310F for around 40 minutes until set
6. Serve warm or let cool

Make sure that the melted sugar remains light brown. In a small saucepan heat the milk over high heat and add vanilla bean. In a bowl beat eggs and sugar till pale and fluffy. Slowly pour the milk into to the eggs whilst beating constantly. Carefully pour the mixture over the caramel, evenly distributing it among the ramekins.

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