Flan de Caramelo

Name: Flan de Caramelo
Cook time: 350 min
Total time: 350 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 120g Granulated Sugar; 2 tbsp Water; 1 tsp Lemon Juice; 6 large Eggs; 500ml Whole Milk; 120g Granulated Sugar; 1 strips of Lemon Peel, wide, no pith; 1 small sticks of Cinnamon Stick

This classic Flan de Caramelo delivers a silky, caramel-kissed custard that melts on the tongue. A thin layer of amber caramel crowns a gently spiced, fragrant custard infused with lemon peel and cinnamon — elegant enough for company but simple to make ahead. Chill it well and invert for a glossy, impressive dessert.

This classic Flan de Caramelo delivers a silky, caramel-kissed custard that melts on the tongue. A thin layer of amber caramel cro... Show more

Traditional Portuguese Recipe

Health Grade

D- · Occasional

Time

5 hrs30 min

Price

0,17 €

Calories

292 kcal

vegetarian

low calorie

gluten free

kid friendly

Method

Heat the oven

Set a rack in the middle of the oven and preheat to 325° F. Place 6 ramekins or one flan mold on the counter so everything is ready when the caramel is done.

Make the caramel

Add the granulated sugar, water, and lemon juice to a heavy-bottomed saucepan. Set it over medium heat and swirl gently until the sugar is evenly moistened. Let it bubble away without stirring—do not stir once the sugar dissolves—until it turns a deep amber color, 8–10 minutes. Working carefully, pour the hot caramel into the ramekins and tilt each one so the bottom is coated in a thin, even layer.

Infuse the milk

Pour the whole milk into a small saucepan. Use a peeler or small knife to remove a wide strip for the lemon peel, avoiding as much white pith as possible, then add it to the milk with the cinnamon stick. Warm everything over medium-low heat just until the milk is steaming and tiny bubbles appear around the edge; do not let it boil. Turn off the heat and let the flavors steep for 10 minutes.

Whisk eggs and sugar

While the milk steeps, crack the eggs into a large bowl and whisk them with the remaining sugar until fully combined and slightly lighter in color. Whisk gently rather than aggressively so you do not beat in too much air; that helps the flan bake up smooth instead of bubbly.

Finish the custard

Remove the lemon peel and cinnamon stick from the warm milk. Slowly pour the milk into the egg mixture in a thin stream, whisking constantly so the eggs temper gradually and stay silky. Strain the custard through a fine-mesh strainer into a jug or bowl, then skim off any foam from the top for the smoothest final texture.

Fill the ramekins

Pour the custard over the set caramel in the ramekins. Arrange them in a roasting pan, place the pan on the oven rack, and carefully pour in hot water until it comes about halfway up the sides of the ramekins. This water bath keeps the custard cooking slowly and evenly.

Bake until just set

Bake the flans until the edges look set but the centers still wobble slightly like gelatin when gently nudged, 35–45 minutes. If you are using one larger mold, it may need a little longer. Carefully lift the ramekins out of the hot water and set them on a towel or rack.

Cool and chill

Let the flans cool at room temperature for 30 minutes, then cover and refrigerate until fully cold and set, at least 4 hours. The long chill helps the custard firm up and gives the caramel time to loosen into a sauce.

Unmold and serve

Run a thin knife around the edge of each flan. If needed, dip the bottom of each ramekin in very warm water for 10–15 seconds, place a plate on top, and invert confidently. Lift off the ramekin and let the caramel flow over the custard before serving chilled.

Ingredients

Method

For 6 servings

Adjust servings

For the caramel

For the custard

6 large Eggs
500ml Whole Milk
120g Granulated Sugar
1 strips of Lemon Peel, wide, no pith
1 small sticks of Cinnamon Stick

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

292 kcal

15% of Daily kcal

Protein

10 g

20% RDI

Fat

8.6 g

3.5g sat fat

Carbs

45 g

16% RDI

Sugar

44 g

89% RDI

Fiber

0 g

0% RDI

Salt

0.7 g

14% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 3.9 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the caramel

For the custard

6 large Eggs
500ml Whole Milk
120g Granulated Sugar
1 strips of Lemon Peel, wide, no pith
1 small sticks of Cinnamon Stick

🧂 Plus ~1g of salt

Flan de Caramelo

Method

Heat the oven

Make the caramel

Infuse the milk

Whisk eggs and sugar

Finish the custard

Fill the ramekins

Bake until just set

Cool and chill

Unmold and serve

Ingredients

Method

For the caramel

For the custard

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the caramel

For the custard

You might also like