Amaretto Flan

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(315)

Recipe Intro From andrealoretdemola

It's not a celebration if there isn't flan!! This recipe is one that my mom has worked years to perfect and was served at every dinner party and celebration. It one of those make ahead desserts that always hits the spot at the end of the night and pairs beautifully with a shot of espresso. 

In Latin America, there are tons of variations of flan. Some have cream cheese - which is called Quesillo; others only use egg yolks and is known as Tocino del Ceilo. This recipe has a higher egg count than your typical flan recipe but it helps create that thick silky texture that is so satisfying. Mom was nice enough to let me film this recipe and share her tips, which I'm excited to share with all of you! Buen Provecho! 

 

Mom's Best Flan Tips: 

🍮Whisk yolks and whole eggs until completely homogeneous before adding sweetened condensed milk, heavy cream and whole milk. 

🍮Always 👏🏼 Strain👏🏼 Your 👏🏼 Custard 👏🏼

🍮 Oven temp should be low 225°F- 250°F for an hour or until it starts to set and then bump it up to 300°F. Cooking the flan too fast and will cause your flan to simmer in the oven, which creates bubbles in your final product. 

A well made flan should be burbuja free! No bubbles! 

This recipe requires 8 (!!) egg yolks, so you'll definitely have left over egg whites. Use the egg whites to make frothy cocktails like a pisco or bourbon sour or make a second dessert like merengue kissses or a pavlova. 

 

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 2hrs 30mins
Serves or Makes: 12

Recipe Card

ingredients

  • 2 cups granulated sugar
  • 8 egg yolks
  • 4 whole eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 2/3 cups heavy cream
  • 2 2/3 cups whole milk
  • 2 1/2 teaspoons vanilla
  • 2 tablespoons Amaretto or dark rum,

Method

  • Step 1

    Preheat the oven 250°F

  • Step 2

    Heat a nonstick skillet over medium low heat, add sugar and cook undisturbed until sugar begins to caramelize around the edges. Using a wooden spoon or rubber spatula constantly stir the sugar until deep amber color, translucent and there are no lumps, about 4-5 minutes. Use the back of the spoon to break up any lumps.

  • Step 3

    Pour the caramel into a 10 inch cake pan and rotate the pan to coat the interior, set aside.

  • Step 4

    n a large bowl, whisk together yolks and whole eggs until completely homogeneous. Add sweetened condensed milk, heavy cream, whole milk, vanilla and amaretto. Whisk until smooth.

  • Step 5

    Strain the egg and milk mixture into your prepared cake pan. Set the flan in a roasting pan large enough to fit with extra space surrounding. Pour in enough water to reach about halfway up the sides of the cake pan.

  • Step 6

    Bake at 250°F for at least an hour or until the surface as begun to set. (It can be up to 2 hours. Bump it up 300°F and cook until fully set in the center, about 30 minutes. It should have a little bit of bounce but it shouldn’t ripple. Remove from oven and place in the fridge overnight to chill. (Please don’t try to flip it warm)

  • Step 7

    Before serving, run a knife around the edges of the flan if necessary. It should move freely within the pan. Flip, slice and serve