Double-Caramel Flan

The deliciousness of flan is caused by much more than the simplicity of certain ingredients. There are many chemical reactions that make flan's irreplaceable flavor, and texture that is so creamy, and bounces at the tip of your tongue! Click here to further learn about the microscopic reactions that create this finger-licking dish! To see the shortened version of this recipe click here!

• Difficulty: Easy
• Category: Science of Recipes

Ingredients

• 3/4 cup Sugar (For the caramel)
• 1/2 cup Sugar (For the custard)
• 2 cup Heavy Cream ((For toasted cream version) )
• 1 cup Milk
• 3 Large Eggs
• 3 Egg Yolks
• 1 tsp Diamond Crystal Kosher salt (For iodized salt: use half as much of the weight)
• 1 tsp Vanilla Extract
• Maldon Salt (To taste)

Instructions

Preparation

1. 1) Preheat the oven to 325ºF (163ºC) and adjust the rack to the middle position.
2. 2) Begin to boil 3 quarts of water for the water bath during the baking process.

For The Caramel

3. 3) In a saucepan, add 3/4 cups sugar and 3 tablespoons of water. Cover with lid and bring to a simmer over medium heat for about 3 mins.
4. 4) When sugar has dissolved, remove the lid. Cook sugar until it caramelizes (until your preferred golden shade).
5. 5) Pour the caramel into an oven-safe baking dish and immediately begin to swirl the caramel around the dish to evenly coat the entire surface.

For the Custard

6. 6) In the same unwashed pot used to make the caramel, add the remaining 1/2 cup of sugar and 2 tablespoons of water.
7. 7) Cook until the sugar dissolves and turns into a golden color.
8. 8) Add the cream and milk and bring to a simmer. Stir to dissolve the caramel.

Tempering With a Blender (Recommended)

9. 9) Pour the caramel, cream, and milk mixture into a blender.
10. 10) Turn the blender on low and while the blender is on, add whole eggs, yolk, salt and vanilla.

Tempering Eggs With a Whisk

11. 11) In a large mixing bowl, whisk the whole eggs, yolks, salt, and vanilla.
12. 12) Slowly whisk the hot milk mixture into the eggs one ladleful at a time until it's all mixed in with the eggs.
13. 13) Pour into the caramel-lined dish and cover lightly with a plastic wrap or foil.

Baking The Custard

14. 14) Prepare a dish large enough for the dish with the custard to fit in. Place a ring of foil or a wire rack inside of it to act as a booster seat. Place the custard dish on top of the rack.
15. 15) Place in the oven, then add boiling water into the roasting dish until about halfway up the side of the custard dish.
16. 16) Bake until the custard is set to the touch, with a slight jiggle in the center. Also if the instant read thermometer reads 175ºF (80ºC) in the center after about 45 minutes.
17. 17) Fully cool in the refrigerator for at least 2 hours. When ready to serve, run a paring knife or offset spatula along the edge to loosen the custard from the dish. Then flip it over onto a rimmed plate allowing the custard to fall, and for the caramel to drizzle down on to it.
18. 18) Sprinkle Maldon salt to taste

Recipe Notes