This flan recipe has the same traditional flavor of a flan up front, but the finish is exquisite because it captures a little spicy bite at end--thanks to our Salted Caramel Mustard Sauce.
Prep Time: 25-30 minutes
Bake Time: 90 minutes
For caramel: 1 cup of granulated sugar
For Custard: 5 whole eggs
1 (12 ounce) can of evaporated milk
1 (14 ounce) can of sweetened condensed milk
1 tablespoon of vanilla extract
1/4 cup Fischer & Wieser Salted Caramel Mustard Sauce
Preheat oven to 350 degrees. Melt sugar by gradually adding into a sauce pan on medium heat, stirring occasionally, until all sugar is a medium brown and without lumps. (Careful not to burn it.) Pour caramel (melted sugar) while still hot into 6 small ramekins, coating the bottom evenly. Incorporate eggs, evaporated milk, condensed milk, vanilla and Fischer & Wieser Salted Caramel Mustard into a blender and blend until smooth. Pour blended mixture over caramel into ramekins and then place into a water bath (a 13” x 9” baking pan with 1” of water). Bake in oven for 90 minutes at 350 degrees. When ready, let cool for 15 minutes then run a knife around the edge of each ramekin carefully to loosen it. Place plate large enough to hold ramekin upside down over it, and flip the plate quickly and carefully, inverting the flan. Chill for 1 hour before serving. Serves 6
To make a garnish, drizzle a thin trail of warm caramel in swirls on a piece of waxed paper and allow to cool. Peel away waxed paper; break into pieces and place on flan.