Making a delicious flan is easy!
Just follow these simple steps.
Serves: 6 folks
Time: 2 hours (1.5 hours is baking)
⅓ cup of white sugar
⅓ cup of powdered sugar
⅓ cup of brown sugar
¼ Cup water -
1 pinch of saffron - ground in a mortar and pestle. - optional
For the Flan Custard
1 ½ cup half and half
14 oz (1 can) sweetened condensed milk -
2 tsp of vanilla extract
Pinch of salt
10 Zameen cardamom pods seeded - ground
10 Zameen Allspice corns - ground
Instructions for the Caramel Pani
Heat the water in a saucepan. Add the sugars when the water shows bubbles. Keep stirring.
Simmer until all the sugar is dissolved and the color is amber. Approximately 6 -10 minutes. The longer you heat, the more caramel-like it will be. I prefer it to be more watery than thick. Add the ground saffron to your saucepan.
Grease your cake pan with butter.
Pour the sauce into your cake pan. Cool it for 5 minutes. Don’t add the custard until it’s cool.
Preheat the oven to 300F.
Instructions for Flan Custard
Depod the Zameen cardamom and ground the seeds into a powder.
Ground the Zameen allspice.
Throw eggs, half and half, condensed milk, vanilla extract, salt, cardamom powder, and allspice powder into a Vitamix. Blend until it’s smooth.
Make a water bath. Place the cake pan (10-inch diameter) in a cast iron or a larger shallow pan with about 2 to 3 inches of water. See video for help.
Pour your custard mixture into the excellent cake pan with caramel pani. I pour the mixture over a wooden spoon so that the custard sits over the caramel pani and doesn’t mix.
Bake for 1 hour and 30 minutes. The middle should be jiggly, and the edges should be firm. Remove from the water bath and chill for 4 hours before serving. I chilled it in the refrigerator overnight before removing it from the pan.
To remove from the pan, use a plate with deep edges. The Caramel Pani will spill if your plate is not deep enough. Put the plate on top of your flan and invert it. Enjoy!!