Ingredients for Cream Caramel
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How to Make Cream Caramel
- Preheat oven to 350°F (175°C).
- Make the caramel: In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Carefully pour the caramel into the bottom of a 9-inch baking dish, swirling to coat the bottom evenly.
- Whisk together the eggs, condensed milk, evaporated milk, vanilla extract, and salt in a large bowl until well combined.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath).
- Bake for 50-60 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
- To serve, run a thin knife or spatula around the edges of the baking dish to loosen the caramel. Invert the flan onto a serving plate. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
134g
Fat
57g
Carbs
12g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Desserts Eggs Dairy Middle Eastern Holiday Event Kid Friendly Vegetarian Eggs Dietary Low Sodium Gluten Free Oamc Freezer Make Ahead Ramadan Free Of Something Low In Something Taste Mood Sweet Presentation Served Cold 4 Hours Or Less
