South American Caramel Flan

Ingredients

This adaptation of the Peruvian Crema Volteada stays true to the essence of South American cuisine while incorporating flavors and ingredients commonly found across the continent. The recipe maintains the creamy custard base and caramel sauce but adds a touch of regional flair to create a truly authentic South American dessert experience. We alse have the original recipe for Crema volteada, so you can check it out.

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 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): 12g, 7g
• Carbohydrates (total, sugars): 45g, 45g
• Protein: 10g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a golden caramel color.
3. 3.
   Pour the caramel into a round baking dish, swirling it around to coat the bottom evenly. Set aside to cool and harden.
4. 4.
   In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
5. 5.
   Pour the custard mixture over the hardened caramel in the baking dish.
6. 6.
   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.
7. 7.
   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.
8. 8.
   Remove the flan from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the custard to fully set.
9. 9.
   To serve, run a knife around the edges of the baking dish to loosen the flan. Place a serving plate on top of the dish and invert it, allowing the caramel to drizzle over the flan.
10. 10.
    Slice and serve the South American Caramel Flan chilled, garnished with a sprig of mint or a dusting of powdered sugar if desired.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them into the custard mixture to ensure a smooth and even consistency.

Tips & Tricks

• For a twist, you can infuse the custard with regional flavors like cinnamon, orange zest, or a splash of rum.
• To achieve a perfectly smooth flan, strain the custard mixture before pouring it over the caramel to remove any lumps or air bubbles.
• To prevent the caramel from sticking to the baking dish, lightly grease it with a neutral oil before pouring in the caramel.

Serving advice

Serve the South American Caramel Flan chilled for the best taste and texture. It can be enjoyed on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, drizzle some additional caramel sauce over the flan just before serving. You can also garnish each slice with a sprinkle of grated chocolate or a few fresh berries.