Cardamom-Butterscotch Flan

We’ve taken the classic flan recipe to the next level by adding cardamom and vanilla bean paste. The deep, warm spice in the cardamom pairs well with the rich, smooth creamy flavor found in our Madagascar Bourbon Pure Vanilla Extract to create an irresistible dessert.
Flan is the perfect recipe for practicing your sugar caramelizing skills. Learn more about the basics of caramelizing here, or check out our how-to video.

Ingredients

USMetric

Caramel

1 ½ cups granulated sugar (processed in food processor until superfine)
1 cup water
A few drops of lemon juice

Flan

5 cups whole milk
1 cup heavy cream
2 cups packed dark brown sugar
8 large eggs
8 large egg yolks
1 ½ tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now
1 ½ teaspoons ground cardamom

Directions

Caramelizing Sugar

Combine sugar, water and lemon juice in a heavy saucepan over medium heat, stirring until the sugar is fully dissolved. When the sugar mixture comes to a boil, stop stirring and brush away any residual sugar on the sides of the pot with a damp pastry brush. Heat and stir until sugar develops a dark brown caramel color, or until it reaches 340-350°F. Learn how to caramelize sugar by watching our step-by-step instructional video. Pour the caramelized sugar into 12, 6-ounce ramekins to coat the bottom of each mold evenly and set aside to cool.

Flan

Preheat oven to 350°F. In a large saucepan, combine milk, cream, and sugar. Bring to a simmer over medium heat, then cover and set aside. In a large bowl, whisk together eggs, yolks, vanilla and cardamom. Gradually add the hot milk mixture to the eggs, whisking constantly. Strain the mixture into a pitcher and pour into ramekins that are evenly spaced inside a roasting pan. Fill the pan with hot water, approximately 2 inches in depth. Bake for 1 hour or until the flan is firm. Allow the flan to cool completely, then turn the molds over onto serving plates to unmold.

Notes

If the flan is not separating from the ramekin, it may be placed in hot water to loosen the caramel before turning it out onto a serving plate.

Caramel

300 g granulated sugar (processed in food processor until superfine)
240 ml water
A few drops of lemon juice

Flan

1180 ml whole milk
240 ml heavy cream
400 g packed dark brown sugar
8 large eggs
8 large egg yolks
1 ½ tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now
1 ½ teaspoons ground cardamom

Directions

Caramelizing Sugar

Combine sugar, water and lemon juice in a heavy saucepan over medium heat, stirring until the sugar is fully dissolved. When the sugar mixture comes to a boil, stop stirring and brush away any residual sugar on the sides of the pot with a damp pastry brush. Heat and stir until sugar develops a dark brown caramel color, or until it reaches 172-180°C. Learn how to caramelize sugar by watching our step-by-step instructional video. Pour the caramelized sugar into 12, 177 ml ramekins to coat the bottom of each mold evenly and set aside to cool.

Flan

Preheat oven to 180°C. In a large saucepan, combine milk, cream, and sugar. Bring to a simmer over medium heat, then cover and set aside. In a large bowl, whisk together eggs, yolks, vanilla and cardamom. Gradually add the hot milk mixture to the eggs, whisking constantly. Strain the mixture into a pitcher and pour into ramekins that are evenly spaced inside a roasting pan. Fill the pan with hot water, approximately 5 centimeters in depth. Bake for 1 hour or until the flan is firm. Allow the flan to cool completely, then turn the molds over onto serving plates to unmold.

Notes

If the flan is not separating from the ramekin, it may be placed in hot water to loosen the caramel before turning it out onto a serving plate.

25 minsprep
60 minscook
12servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract