Flan with Caramelo

Name: Flan with Caramelo
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 servings
Ingredients: 2 (12-ounce) cans evaporated milk; 1 (14-ounce) cans sweetened condensed milk; 1/4 cup white shredded Colombian cheese, queso blanco; 7 eggs; 1 cup sugar; 1/2 cup water; 1 cinnamon stick; Whipped cream as an accompaniment

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Level: Intermediate
Total: 1 hr 50 min

Prep: 10 min
Inactive: 15 min
Cook: 1 hr 25 min

Yield: 8 servings

Level: Intermediate
Total: 1 hr 50 min

Prep: 10 min
Inactive: 15 min
Cook: 1 hr 25 min

Yield: 8 servings

Ingredients

Custard:

2 (12-ounce) cans evaporated milk

1 (14-ounce) cans sweetened condensed milk

1/4 cup white shredded Colombian cheese, queso blanco

7 eggs

Syrup:

1 cup sugar

1/2 cup water

1 cinnamon stick

Whipped cream as an accompaniment

Directions

Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Marina Escobar, La Pequena Colombia Restaurante, New York, NY