Flan with Caramelo

Recipe courtesy of Marina Escobar, La Pequena Colombia Restaurante, NYC
TOTAL TIME: 1 hr 50 min
Prep: 10 min
Inactive Prep: 15 min
Cook: 1 hr 25 min
YIELD: 8 servings
LEVEL: Intermediate


    • 1 cup sugar
    • 1/2 cup water
    • Whipped cream as an accompaniment
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      Mix all custard ingredients in a blender until smooth.

      Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel.

      Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie.

      Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.

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