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Salted Caramel Flan
20 Prep Time
minutes
70 Cook Time
minutes
90 Total Time
minutes
6 Serving
size
Print Recipe
Ingredients
For the caramel:
- 1/2 cup of granulated sugar
- 3 tablespoons water
- 1/4 teaspoon salt (coarse salt for garnish)
For the custard:
- 4 eggs
- 4 cups milk reduced fat or whole
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Preparation
- Preheat oven to 350°F.
- Place six 1 cup ramekins in hot water to warm.
- In a saucepan over medium heat, melt the sugar and water, stirring constantly.
- Once the sugar melts and becomes golden colored, remove from heat and stir in the salt.
- Quickly pour a small amount of caramel into each ramekin, swirling to coat the bottom and sides evenly.
- Arrange ramekins in a baking dish, set aside.
- Pour the milk into a large saucepan and heat over moderate heat until a film develops on the top. Set aside to cool.
- Beat the eggs and sugar, vanilla and salt in a large bowl, and slowly add the milk.
- Strain, if needed, and spoon away any foam that may have formed.
- Allow mixture to settle for five minutes.
- Portion into the ramekins, and fill the baking dish with warm water until it reaches halfway up the sides of the ramekins.
- Bake 1 hour or until a knife inserted into the center comes out clean.
- Allow to cool, and place in the refrigerator.
- To serve: slide a knife around the edges of the ramekin, place a shallow dish on top of the ramekin and invert.
- Garnish with a sprinkle of coarse salt.
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