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This dish is very impressive, but not nearly as hard as it looks.

In Spain it's called Flan, in Venezuela it's called Quesillo, and in France it's called Crème Caramel. Whatever you call it, it's tasty and will earn you accolades! Especially when topped with crumbled toffee. *drool*

Let's get flan-ifying!

Step 1: Make the Caramel Base/Top

Caramel Toffee Flan

  • 1 1/2 c. sugar
  • 1 c. table cream (or whatever cream you have lying around. The richer, the better!)
  • 3/4 c. skim milk (or enough cream and milk combined to make 1 3/4 c.)
  • 6 eggs
  • 1/2 tsp. vanilla
  • 1 can condensed milk
  • crumbled toffee to decorate with (optional)

Place sugar in pot and melt over high heat (this creates what is called a ‘dry’ caramel), until caramelized and golden. Be careful not to let it get burnt — you’ll know if you have, because it’ll smell burnt! Take the melted sugar, and pour it into a cake pan, swirling the pan to get the caramel to cover the bottom and part of the sides. Set pan aside.

Step 2: Bake in Bain Marie

Take remaining ingredients and mix together. Pour into prepared flan pan.

Place cake pan in a larger rectangular cake pan that has an inch of water in it (this makes a Bain Marie, a water bath). Bake at 375 degrees for an hour or until the centre is no longer jiggly, but is not super solid either.

Step 3: Demold and Decorate!

Cool, run a knife around the edge, place serving plate over the top, and flip quickly. Let sit for a minute or two, and then carefully take off the cake pan.

Decorate with crumbled toffee and spun sugar. Or not! The flan is pretty impressive on its own without the toppings, as the sugar in the base creates a lovely golden syrupy top.

Serve with pride! Or in my case, tapas!

<p>This is so yummy. I made it for my wife's birthday. Thank you for the recepie and instructions. I did burn the carmel the first time. But the rest was easy. On my second batch of carmel I saved out a tablespoon and drizzled it onto parchment paper. It dried hard and worked awesome for the topping. I also used a Heath Bar for the toffee. Thanks again!</p>
<p>Your flan looks gorgeous! Great idea to crumble a Heath bar on top! :)</p>
Looks so yummy.. I just made it and can't believe how easy it was. Now waiting for it to cool. Just came out of the oven. Hoping it tastes as good as it looks!!
<p>Yayyy! Glad you found it easy! And hopefully delicious! :)</p>
Such an awesome and easy recipe!!! Never thought it would be that simple!!!<br><br>Is there any way to make this without eggs??
It is easy! :) Unfortunately, I don't know of any way to make this recipe without eggs. But I googled it and apparently you can make flan with gelatin and without eggs, or a no-bake version with heavy cream, condensed milk, and lots of lemon to curdle/set it up. Hope that helps! :)
<p>Okay, crumbled toffee around the edges, but what's in the middle?</p>
<p>(I mean, what's that gooey yummy-looking stuff in the center?)</p>
<p>Sorry - another question. Is that a 9-inch pan?</p>
<p>Yes! A 9 inch pan. </p>
Pulled sugar! It's just a dry caramel (i.e. only melted sugar) that I pulled apart when hot and stretched into strands. It's very hot and hard to handle so I didn't post about it. Probably easier just to drizzle the dry caramel on wax paper and let cool, then use to decorate.
<p>Ooh! Another dessert for me! (Because I can't eat wheat. :-) ) Thanks so much for posting this!</p>
<p>You're most welcome! So glad you like it! :)</p>
<p>Really that easy? No gelatin or such? Never thought it was that simple. Cool! Not a big fan of bain maries, but big fan of flan! Thanks for sharing! This one will go on the christmas menu. And just to make sure it works I guess I have to practice a lot! Oh the scarifies one makes! ;-)</p>
<p>Yes, it really is that easy! Just be sure to let it cool before demolding it. And yes, such a sacrifice! *grin*</p>

About This Instructable

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Bio: I’m a self-trained cook, cooking (and blogging about it!) for myself and my husband in our condo. Cue the cozy domesticity!
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