Hispanic
Recipes

Mini Flans

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Serves: 6

Prep Time: 20 minutes

Cook Time: 1 hour + 12 hours chill time

Ingredients

1 1/3 cups granulated sugar, divided

4 tablespoons water, divided in a pair of 2 tablespoons

1/3 teaspoon lemon juice

4 eggs

2 egg yolks

2 cups whole milk

1 teaspoon vanilla extract

1/8 teaspoon salt

Preparation

01Preheat oven to 325 F.
02To make the caramel, add 1/2 cup sugar to a medium saucepan and pour water over the sugar. Add lemon juice. Do not stir. Heat the saucepan over medium heat. Cook until the syrup starts to turn pale gold. Lift the pan off the heat and swirl. Continue to cook until the caramel turns to a medium amber color, swirling occasionally. Evenly divide the caramel between 8 ramekins. Place the ramekins in a 9 x 13-inch baking dish.
03In a large liquid measuring cup (the spout will making pouring easier), whisk together the eggs, egg yolk, milk, vanilla extract, and salt until well combined.
04Holding a small mesh strainer under the measuring cup’s spout, divide the custard evenly among the ramekins.
05Create a water bath by pouring water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the baking dish with foil.
06Bake flan for 45 to 55 minutes, or until the flan jiggles when the ramekin is shaken.
07Carefully remove the ramekins from the baking dish and allow to cool completely on a cooling rack. Individually wrap each ramekin in plastic wrap and refrigerate overnight.
08To unmold, allow the flans to sit at room temperature for 10 minutes. Run a butter knife around the edges to loosen the custards from the ramekins. Place a small plate upside down on top of the ramekin, hold it securely, and flip the plate. Gently lift the ramekin off and pour any caramel in the bottom of the ramekin on top of the flan.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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