Peruvian Caramel Flan

Ingredients

• 1 cup (240ml) granulated sugar 1 cup (240ml) granulated sugar
• 4 large eggs 4 large eggs
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 1 can (12oz/354ml) evaporated milk 1 can (12oz/354ml) evaporated milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 50g, 48g
• Protein: 10g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel. Pour the caramel into a 9-inch (23cm) round baking dish, swirling to coat the bottom evenly.
3. 3.
   In a mixing bowl, whisk together the eggs, condensed milk, evaporated milk, and vanilla extract until well combined.
4. 4.
   Pour the custard mixture over the caramel in the baking dish.
5. 5.
   Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
6. 6.
   Carefully transfer the roasting pan to the preheated oven and bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
7. 7.
   Remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
8. 8.
   To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and quickly invert it, allowing the flan to release onto the plate. The caramel sauce will flow over the custard.
9. 9.
   Slice and serve the Peruvian caramel flan chilled.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the other ingredients to ensure a smooth custard.

Tips & Tricks

• To achieve a silky smooth custard, strain the custard mixture before pouring it over the caramel to remove any lumps.
• For a deeper flavor, you can infuse the evaporated milk with a cinnamon stick or a strip of lemon zest before adding it to the custard mixture.
• To prevent the caramel from hardening too quickly, warm the baking dish in the oven for a few minutes before pouring the caramel into it.
• If you prefer a stronger caramel flavor, you can increase the amount of sugar used to make the caramel.
• Serve the flan with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.

Serving advice

Serve the Peruvian caramel flan chilled for the best texture and flavor. Garnish each slice with a drizzle of the caramel sauce that flows over the custard.

Presentation advice

To enhance the presentation, you can decorate the serving plate with a few fresh mint leaves or a dusting of powdered sugar. The contrast between the creamy custard and the amber caramel sauce creates an eye-catching dessert.