Cardamom-Butterscotch Flan

Cardamom-Butterscotch Flan

Ingredients

Caramel

  • 1 1/2 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 1/2 tablespoons Nielsen-Massey Mexican Pure Vanilla Extract
  • 1 1/2 teaspoons ground cardamom

Directions

Caramelizing Sugar

Over medium heat, in a heavy saucepan, combine sugar and water. Heat and stir until sugar develops a dark brown caramel color. Add lemon juice then pour sugar into ramekins to coat the bottom of each mold evenly.
(Approximately 12 (6 fl. oz.) ramekins)

Flan

Preheat oven to 350 degrees F. In a large saucepan combine milk, cream, and sugar stir and bring to a simmer; cover and set aside. In a large bowl whisk together eggs, yolks, vanilla and cardamom; gradually add the hot milk mixture to the eggs, stirring after each addition. Strain mixture into pitcher and pour into ramekins that are evenly spaced in an oblong pan. Fill pan with hot water; approximately 2 inches in depth. Bake for 1 hour or until flan is firm. Cool and turn onto serving dish; individual molds may be placed in hot water to loosen caramel before turning over.

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 1/2 tablespoons Nielsen-Massey Mexican Pure Vanilla Extract
  • 1 1/2 teaspoons ground cardamom

Directions

Caramelizing Sugar

Over medium heat, in a heavy saucepan, combine sugar and water. Heat and stir until sugar develops a dark brown caramel color. Add lemon juice then pour sugar into ramekins to coat the bottom of each mold evenly.
(Approximately 12 (180 ml) ramekins)

Flan

Preheat oven to 350 degrees F. In a large saucepan combine milk, cream, and sugar stir and bring to a simmer; cover and set aside. In a large bowl whisk together eggs, yolks, vanilla and cardamom; gradually add the hot milk mixture to the eggs, stirring after each addition. Strain mixture into pitcher and pour into ramekins that are evenly spaced in an oblong pan. Fill pan with hot water; approximately 2 inches in depth. Bake for 1 hour or until flan is firm. Cool and turn onto serving dish; individual molds may be placed in hot water to loosen caramel before turning over.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Powder

Madagascar Bourbon Pure Vanilla Powder