Low Sodium Classic Caramel Flan
Indulge in the velvety sweetness of Low Sodium Classic Caramel Flan, a lighter twist on the beloved dessert that’s perfect for health-conscious indulgence. This flan combines rich custard made with whole milk, heavy cream, and aromatic vanilla bean, all crowned with a gorgeously amber caramel layer. Despite its decadent texture and flavor, this recipe keeps sodium to a minimum, using just a pinch of salt to enhance its natural richness. Baked gently in a water bath for a delicate, melt-in-your-mouth consistency, this homemade masterpiece chills to perfection and dazzles with its glossy caramel presentation. Ideal for entertaining or a simple treat, this low sodium flan offers a traditional dessert experience that’s big on flavor yet mindful of dietary needs. Perfect keywords: "low sodium desserts," "classic caramel flan," "healthy custard recipes," and "homemade flan."
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 480 ml Whole milk
- 240 ml Heavy cream
- 1 whole Vanilla bean
- 4 whole Large eggs
- 2 whole Egg yolks
- 100 grams Granulated sugar
- 1 pinch Salt
Instructions
Preheat your oven to 350°F (175°C).
To prepare the caramel, combine 200 grams of granulated sugar and 60 ml of water in a small saucepan over medium heat. Stir until the sugar dissolves.
Increase the heat to high, and cook without stirring until the sugar turns a deep amber color. Remove from heat immediately to prevent burning.
Quickly and carefully pour the caramel into a 9-inch round baking pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
In another saucepan, combine 480 ml of whole milk and 240 ml of heavy cream.
Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk mixture.
Heat the milk mixture over medium heat until it begins to simmer, then remove from heat. Allow the vanilla to steep for about 10 minutes.
In a large mixing bowl, whisk together 4 large eggs, 2 egg yolks, and 100 grams of granulated sugar until well combined.
Gradually strain and mix the warm milk mixture into the egg mixture, stirring constantly to prevent cooking the eggs. Discard the vanilla bean pod after straining.
Stir in a pinch of salt to enhance the flavors.
Pour the custard mixture over the cooled, hardened caramel in the baking pan.
Place the baking pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking pan to create a water bath.
Bake the flan in the preheated oven for about 50 minutes or until the center is set and a bit jiggly.
Remove from the oven and carefully lift the baking pan from the water bath. Allow it to cool at room temperature before refrigerating.
Chill the flan in the refrigerator for at least 4 hours, or overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it, then place a serving plate over the top of the baking pan and invert quickly to release the flan onto the plate, allowing the caramel to drizzle over the top.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 324.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 772 mg | 59% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
