Peruvian Flan
Indulge in the silky smoothness of Peruvian Flan, a classic Latin American dessert with a rich caramel topping that melts in your mouth. This irresistible treat combines sweetened condensed milk, evaporated milk, and eggs for a creamy, custard-like texture that is perfectly balanced by the golden, slightly bitter caramel sauce. Prepared using a traditional bain-marie (water bath) method, the flan achieves its signature velvety consistency while baking to perfection. With a hint of vanilla to enhance its delicate flavor, this show-stopping dessert is ideal for special occasions or as a sweet indulgence any day of the week. Serve it chilled for a decadent finale that will have everyone asking for seconds. So simple yet so sophisticated, Peruvian Flan is a testament to the beauty of timeless flavors.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 400 grams sweetened condensed milk
- 360 milliliters evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 60 milliliters water
Instructions
Preheat your oven to 175°C (350°F). Prepare a deep baking dish for a bain-marie by ensuring you have a heatproof dish for the flan and a larger dish to hold water.
In a medium saucepan over medium heat, combine the granulated sugar and water to make caramel. Stir constantly until the sugar dissolves and turns a golden amber color. This should take about 8–10 minutes.
Quickly pour the caramel into the bottom of a 9-inch (23 cm) round baking dish or flan mold, tilting the dish to evenly coat the base. Set aside to cool and harden.
In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend or whisk until smooth and fully combined.
Pour the milk mixture over the hardened caramel in the baking dish.
Place the flan dish inside the larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the flan dish, creating a bain-marie (water bath).
Cover the flan dish with aluminum foil to prevent over-browning.
Bake in the preheated oven for about 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife gently around the edges of the flan to loosen it. Place a serving plate upside-down over the dish and invert the flan onto the plate. The caramel layer will flow over the flan as a sauce.
Slice and serve chilled. Enjoy your Peruvian Flan!
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 463.3 g | 168% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 462.6 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 2364 mg | 182% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3042 mg | 65% | |
*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.
