Ingredients
CARAMEL
- 1½ cups sugar
- ¼ cup water
DULCE DE LECHE CUSTARD
SPECIAL EQUIPMENT
Directions
CARAMEL
- Pour the water into a pan and then add the sugar. Stir gently with the heat on medium just to melt the sugar. Stop stirring and wash down the sides of the pan with a wet pastry brush.
- Let the sugar cook, undisturbed, until it reaches a deep amber color. Do not walk away, it can burn quickly once the color begins to turn!
- Remove the pan from heat and sit it in a large pan or bowl of very cold water, this will stop the cooking process so the caramel does not get any darker.
- Pour the caramel into individual heat-proof ramekins and, working quickly, tilt them to coat the base and the sides with caramel.
- Place the containers on a sheet pan or a deep baking dish.
DULCE DE LECHE CUSTARD
- Preheat the oven to 320℉.
- Stir the milk and sugar in a medium saucepan over low heat just until the sugar dissolves.
- Once steam begins to come up off the milk, turn off the heat and add Madagascar Bourbon Vanilla, Dulce di Leche Compound, and salt.
- Whisk the eggs in a medium bowl until blended.
- Temper in the eggs and then strain the mixture into a heat-proof container with a pour spout.
- Pour the flan into the caramel-coated ramekins, dividing equally.
- Place the sheet pan or baking dish into the oven on the middle rack and pour warm water into the dish or sheet pan to come half-way up the sides of the ramekins.
- Bake the flan for about 40 minutes, or until they are set.
- Gently lift the sheet pan out of the oven and let the flan cool in the water bath for 30 minutes.
- Remove the ramekins from the water and chill for at least 4 hours or overnight for the best flavor.
- To serve, gently run a knife around the edges of the container to loosen the flan and invert onto a plate, heating the bottom with a small torch if necessary.
- Top with whipped cream or serve plain.
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