White Chocolate Flan
Indulge in the creamy decadence of White Chocolate Flan, a luxurious twist on the classic dessert that combines the silky richness of white chocolate with the timeless allure of caramel-drenched flan. This show-stopping recipe features a perfectly smooth custard made from a blend of whole milk, sweetened condensed milk, and melted white chocolate, gently baked in a golden caramel-lined mold. The secret to its luscious texture? A water bath ensures even cooking, while straining the custard creates unparalleled smoothness. With just 20 minutes of prep and a mesmerizing presentation when inverted, this elegant dessert is the perfect choice for special occasions or an indulgent treat. Serve it chilled, letting the sweet caramel sauce cascade over each slice for an unforgettable finish.
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Recipe Information
Ingredients
- 200 g granulated sugar
- 170 g white chocolate
- 500 ml whole milk
- 400 g sweetened condensed milk
- 4 large eggs
- 1 tsp vanilla extract
- 3 tbsp water
Instructions
Preheat your oven to 350°F (175°C).
To make the caramel, combine the granulated sugar and water in a small saucepan over medium heat. Stir gently until the sugar dissolves.
Allow the mixture to boil without stirring until it turns a golden amber color. This should take about 6-8 minutes.
Carefully pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
In a heatproof bowl, melt the white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, vanilla extract, and the melted white chocolate until well combined and smooth.
Strain the custard mixture through a fine-mesh sieve to remove any clumps, then pour it gently over the layer of hardened caramel in the baking dish.
Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the baking dish to create a water bath.
Carefully transfer the pan to the oven and bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and allow it to cool to room temperature. Then, cover and refrigerate for at least 4 hours, preferably overnight.
To serve, run a knife around the edges of the flan to loosen it. Place a large plate or serving platter over the top of the dish and invert it to release the flan onto the plate.
Drizzle the caramel sauce over the flan and serve chilled. Enjoy!
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 543.7 g | 198% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 544.0 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 2224 mg | 171% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3029 mg | 64% | |
*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.
