Caramel Flan

Caramel Flan

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Caramel Flan

Serves: 8

Preparation Time: 3 hours

Equipment: 1-quart (1.5 L) Saucepan, 1¼-quart Saucepan push button handle removed, Large Skillet, Steamer Rack, 4½-quart Dutch oven cover


  • ½ cup sugar
  • ¼ cup (60 ml) water


  • 4 eggs, slightly beaten
  • 6 tablespoon sugar
  • 2 cups (480 ml) half-n-half (half milk, half cream)
  • 1 teaspoon vanilla
  • 1 cup (240 ml) water

To create Caramel; in the 1-quart Saucepan, combine sugar and water, cook over low heat and stir until sugar is completely dissolved. When completely dissolved, increase to high heat, continuing to stir until syrup turns a deep golden brown color. Remove from heat and pour into 1¼-quart saucepan. Turn saucepan to coat the bottom and sides.

To make Custard; combine all ingredients in a mixing bowl, and mix well. Pour custard mixture into Caramelized 1 ¼-quart Saucepan, cover (vent closed). Add 2 cups of water to the large skillet, place 1¼-quart covered Saucepan on Steamer Rack, and cover with 4½-quart Dutch oven cover. Turn to medium-high heat until a vapor seal forms around the rim. Reduce to medium heat and cook 45 minutes. Remove from heat.

Using the push-button handle and a pot-holder, remove the 1¼-quart from Steamer Rack, uncover and allow cooling, then covering and refrigerating.

To Serve; remove the cover and place a serving dish inverted over the pan, invert the pan onto the plate. Garnish with lemon zest.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 174; Fat Grams 7; Carbohydrate Grams 25; Protein Grams 4; Cholesterol mg 22; Sodium mg 52.

THE POINT SYSTEM: Calorie Points 2½; Protein Points 0; Fat Grams 7; Sodium Points 2; Fiber Points 0; Carbohydrate Points 1½; Cholesterol Points 2.