Caramel Key Lime Flan
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
51
Sourness
39
mins
Prep time (avg)
7.1
Difficulty
Ingredients:
1 cup
Sugar3 tbsps
Water2.5 cups
Sweetened Condensed Milk1 cup
Milk1 cup
Key Lime Juice1 tsp
Vanilla Extract1
Egg Yolk1 pinch
Sea SaltDirections:
1
Special Equipment: 9-inch cake pan or molds Preheat the oven to 350 degrees F
2
Caramel: In a heavy-bottomed pan, bring the sugar and water to a boil over medium heat Stir with a wooden spoon, until a pale brown color develops
3
Remove from the heat, and let rest for 2 to 3 minutes, then pour into the cake pan, evenly coating the entire bottom
4
The caramel is extremely hot, so be careful when pouring it into the cake pan or molds
5
In a saucepan over medium-high heat, add the condensed milk, the milk, the lime juice and zest, orange liqueur, and vanilla
6
Simmer for 12 to 15 minutes, stirring throughout to combine flavors
7
In a mixing bowl, whisk the eggs and yolk together, then slowly temper into the milk mixture, constantly stirring the eggs into the warmed milk
8
Slowly incorporating the eggs will keep the eggs from scrambling
9
Pour milk mixture over the caramel in cake pan
10
Put the cake pan into a larger shallow vessel filled halfway up with water
11
Put the dish into the oven and bake for 40 to 50 minutes
12
Remove the flan from oven and let cool
13
Refrigerate the flan overnight
14
To remove the flan from the pan, put the pan into a shallow container with about 1-inch of warm water
15
Let sit for about 10 minutes, which will soften the caramel and make it easier to remove
16
Invert the flan onto a platter and serve