1 hr 40 mins
1 hr 30 mins
Revised this after reading the Guppy Gourmet's review and made it twice myself and like it now with the caramel revision. A Peruvian dessert adapted from fooddownunder.com. Flan should be made a few days ahead to set up properly and any fruit you like will work for the garnish. The directions do not include the last chilling time. I am not a Kahlua person, but wonder if two tablespoons or more of Kahlau and 1/4 teaspoon of almond extract would be an option that other people would like. Frangelico might be good, too. Or cinnamon-although that might turn it a strange color?
My Private Note
Units: US | Metric
For caramel sauce
- 1 cup sugar
- 1To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
- 2Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
- 3Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
- 4Let cool completely-about 40 minutes.
- 5To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
- 6Stir eggs in a medium sized bowl.
- 7Slowly add condensed milk, then evaporated milk.
- 8Add vanilla, blending well.
- 9Pour flan mixture into ovenproof dish that you have already coated with caramel.
- 10Carefully place filled dish into a larger baking pan.
- 11Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
- 12Bake about 40 minutes.
- 13Flan is cooked when a knife inserted in center comes out clean.
- 14Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
- 15Carefully separate flan from dish with a thin knife.
- 16Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
- 17Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).
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Nutritional Facts for Peruvian Flan
Serving Size: 1 (177 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 379.9
- Calories from Fat 102
- Total Fat 11.3 g
- Saturated Fat 6.0 g
- Cholesterol 169.7 mg
- Sodium 165.7 mg
- Total Carbohydrate 58.4 g
- Dietary Fiber 0.0 g
- Sugars 53.9 g
- Protein 11.7 g