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@mashnoon33/test
CreatedSep 30, 2025
UpdatedSep 30, 2025

Double-Caramel Flan Recipe

This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.

Oven Setup

Water
3 quarts
1
Preheat oven to325°F (160°C)and adjust rack to middle position.
2
Bring[3 quarts]water to a boil for water bath.

Dish Caramel

Sugar
3⁄4 cup
Water
3 tbsp
1
In3-quart saucepan, add sugar and water.
2
Cover with lid and bring to simmer overmediumheat, about.
3
Remove lid and cook until caramel reaches desired golden shade.
4
Pour hot caramel into9-inch pie plateand swirl to coat bottom and sides.
5
Set aside caramel-lined dish.

Custard Caramel

Sugar
1⁄2 cup
Water
2 tbsp
Heavy cream
2 cups
Milk
1 cup
1
In same unwashed pot, add sugar and water.
2
Cook until caramel reaches desired golden shade.
3
Add cream and milk, bring to simmer while stirring to dissolve caramel.

Custard Base

Eggs
5 3⁄4 oz
Egg yolks
1 1⁄2 oz
Diamond crystal kosher salt
1 tsp
Vanilla extract
1 tsp
Caramel cream mixture
1 batch
1
Pour caramel cream mixture into blender pitcher.
2
Turn blender onlowand while running, add eggs, yolks, salt, and vanilla.
3
Pour custard into prepared caramel-lined dish.
4
Cover lightly with plastic wrap or foil.

Baking

Prepared custard in dish
1 batch
Boiling water
3 quarts
1
Place foil ring or wire rack in roasting pan.
2
Rest custard dish on top and place in oven.
3
Pour boiling water into roasting dish until halfway up custard dish.
4
Bake until custard is set with slight jiggle, about.
5
Cool fully in refrigerator at least, preferably overnight.

Serving

Chilled baked flan
1 batch
Maldon salt to taste
0
1
Run paring knife along edge to loosen flan from dish.
2
Flip over onto rimmed plate to catch caramel sauce.
3
Sprinkle with Maldon salt to taste.
4
Keep refrigerated covered for[3-5 days].