| Level: | Intermediate |
| Total: | 9 hr 15 min |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 9 hr 15 min |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 5 eggs
- 2 egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1 cup caramel, recipe follows
- Pinch grey salt
- 1 stick (1/2 cup) melted butter
- 6 tablespoons hot brewed espresso
- 1/2 cup water
- 1 cup sugar
Instructions
- In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
- In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
- Preheat the oven to 350 degrees F.
- Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.
- When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
- Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
- In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 659 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 0 g |
| Sugar | 70 g |
| Protein | 8 g |
| Cholesterol | 295 mg |
| Sodium | 120 mg |
| Serving Size | 1 of 6 servings |
| Calories | 659 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 0 g |
| Sugar | 70 g |
| Protein | 8 g |
| Cholesterol | 295 mg |
| Sodium | 120 mg |
Reviews
Q: My caramel sauce always turns out crunchy or broken and separated. How can I make a smooth caramel sauce?
A: Making caramel and caramel sauce is difficult and takes practice. Try the following:
First, make caramel. Be sure the heavy-bottomed saucepan you use is very clean; small particles of anything including clumps of melted sugar can make the sauce lumpy. Add the sugar and mix it well with the water and lemon juice (if using), bring the mixture to a boil and lower the heat to medium. Cook the sugar mixture without stirring it after it begins boiling. Have a pastry brush and a bowl of water handy to brush down the sides of the pan as the sugar cooks, washing any particles of sugar that bubble up back into the boiling mixture. When the sugar reaches the point of caramelization (about 340 degrees on a candy thermometer) and is a golden amber color, remove it from the heat.
To make the caramel sauce, carefully add the cream ? it can splatter up so stand back from the pan ? and stir until smooth. If it is lumpy at this point, put it back over the heat and stir constantly to melt any lumps. Remove the pan from the heat again and stir in the butter until it has melted and the sauce is smooth. The sauce should be served warm, but not hot.