Caramel flan

This dessert appears to be a mini caramel flan or custard tart, possibly featuring a caramelized topping, creamy custard filling, and a biscuit-like crust. Below is an elaborate recipe and accompanying details:

Introduction

Caramel flan, or crème caramel, is a beloved dessert worldwide known for its silky custard and luscious caramel topping. A fusion of simplicity and elegance, this dish is as visually stunning as it is delicious. This recipe elevates the classic dessert by presenting it in a mini format, perfect for individual servings.

Ingredients

For the Caramel:

•   1 cup granulated sugar
•   1/4 cup water

For the Custard:

•   4 large eggs
•   1 can (14 oz) sweetened condensed milk
•   1 can (12 oz) evaporated milk
•   1 teaspoon vanilla extract

For the Crust:

•   1 1/2 cups graham cracker crumbs
•   1/4 cup unsalted butter, melted
•   2 tablespoons granulated sugar

Instructions

Caramel Preparation:

1.  In a saucepan, combine sugar and water. Heat over medium heat, stirring gently, until the sugar dissolves.
2.  Let the mixture simmer until it turns a golden amber color. Avoid overmixing at this stage.
3.  Quickly pour the caramel into individual ramekins or muffin tins, tilting to coat the base evenly.

Crust Preparation:

1.  Mix graham cracker crumbs, melted butter, and sugar until combined.
2.  Press the mixture into the base of each caramel-coated ramekin to form a firm crust.

Custard Preparation:

1.  Preheat your oven to 325°F (160°C).
2.  In a mixing bowl, whisk eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
3.  Strain the mixture through a fine mesh sieve to remove bubbles for a silky texture.
4.  Pour the custard over the crust in the ramekins.

Baking:

1.  Place the ramekins in a large baking dish. Fill the dish with hot water halfway up the sides of the ramekins (water bath method).
2.  Bake for 45-50 minutes or until the custard is set but jiggles slightly in the center.
3.  Remove from the oven, cool to room temperature, and refrigerate for at least 4 hours or overnight.

Serving:

1.  Run a knife around the edge of each ramekin to loosen the dessert.
2.  Invert onto a plate, allowing the caramel to drizzle over the top.

History

Caramel flan originated in Europe, particularly in Spain and France, during the Middle Ages. It traveled to the Americas with Spanish explorers, evolving into diverse regional variations. This mini version is a modern adaptation, offering the classic experience in a bite-sized treat.

Benefits

•   Nutritional Value: High in calcium from the milk and eggs, which supports bone health.
•   Portion Control: The mini size helps manage serving sizes, making it a healthier indulgence.
•   Mood Booster: The combination of creamy textures and caramel flavors can elevate mood and reduce stress.

Formation

The dessert is formed through the delicate balance of layers: caramel for sweetness, custard for creaminess, and crust for a contrasting crunch. Each element is crafted to complement the other, ensuring a harmonious bite.

Nutrition (Per Serving)

•   Calories: 280
•   Protein: 7g
•   Fat: 12g
•   Carbohydrates: 36g
•   Calcium: 20% of daily value

Lovers of Caramel Flan

This dessert is adored by:
• Home bakers for its simplicity and elegance.
• Sweet lovers seeking a creamy and rich treat.
• Those celebrating festive occasions or indulging in comfort food.

Conclusion

Mini caramel flans combine timeless tradition with modern convenience. Their perfect balance of flavors and textures makes them an ideal dessert for any occasion. Try this recipe, and delight in the sweet and creamy masterpiece that caramel flan lovers across the globe cherish.