Mom's 3-ingredient caramel flan

Mom’s 3-ingredient Caramel flan

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This is my Mom’s traditional recipe which everyone loves! My Mother, who in spite of her hectic work schedule, found a way to pamper us with her Amazing cooking! I’ve always wondered how she balanced work, family and ministry and yet make lip-smacking dishes! She is the one I take inspiration from! This is a quick dessert that she makes with basic ingredients whenever we have unexpected guests at home. It requires no gelatin or cream and yet delivers a rich flavor and creamy texture. Try this out and let us know what you think in the comments below. You can also tag us on Instagram @sugar_spice_biriyani_rice

3-ingredient caramel flan

Ingredients:

  • Eggs – 3 
  • Full fat milk – 1 ½ cups 
  • Sugar – 4 tbsps + 4 tbsps

Instructions:

  • Prepare the caramel layer by melting 4 tablespoons of sugar in a 9-inch cake pan over medium-low heat. You need to melt the sugar in the pan which will be used for steaming the custard. Don’t caramelize the sugar in a separate pan and then pour it to the mold as it will harden quickly. I used an aluminum mold since I have an electric stove. If you’re using a gas stove then opt for a stainless steel cake mold to caramelize the sugar. Stir occasionally until it turns golden. It takes less than 5 minutes for the sugar to caramelize so keep an eye on it. Turn off the stove and take it off the heat immediately since it tastes bitter when it turns too brown. Let it cool down on a wire rack. The caramel will harden as it cools down.
  • In a long jar, whisk 3 eggs until fluffy. Pour in 1 ½ cups of full fat milk (full fat milk is required for a smooth & creamy custard ) and whisk well. Add 4 tablespoons of sugar to the egg and milk mixture and mix well. You can also add in a splash of vanilla essence if you prefer. Pour the prepared mixture onto the cake pan with the hardened caramel sauce. 
  • Steam it using a double boiler for 20-25 minutes on medium heat. Don’t overcook it as the custard should jiggle with the slightest movement. Allow the custard to cool to room temperature on a wire rack and refrigerate for an hour or freeze for 10 minutes if you’re in a hurry 😛 Once it’s cold, run a knife through the edges so it’s easy to transfer and then lay a flat plate over the cake pan and gently flip the custard onto the plate. Cut into even slices and serve cold!
No-gelatin caramel flan
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