Introduction: Caramel Toffee Flan
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!
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