Bourbon Flan
Flan is just custard turned upside down into a puddle of caramel. But with this recipe, we change it up by giving a bourbon kick to the caramel and using vanilla bean paste (instead of vanilla extract) to make the custard filling a bit special.
Equipment
- 6oz ramekins (4)
Ingredients
Step 1 Ingredients
- 3/4 cup Sugar
- 4 tbsp Water divided: 3 for the caramel and 1 for the bourbon
- 2 tbsp Bourbon
Step 2 Ingredients
- 4 large Eggs
- 1 can Sweetened condensed milk (14oz)
- 1 can Evaporated milk (12oz)
- 1 tsp. Vanilla bean paste
- 1/4 tsp. Sea salt
Instructions
- Using the Step 1 Ingredients, you’re going to do two things: make the caramel and warm-up the bourbon/water mixture to add once the caramel is done.
- First, combine 3 tablespoons of water and the sugar into a small sauce pan and bring to a boil. Cook it without stirring (resist the temptation to mess with the pan). Let the caramel begin to pick-up color and simmer until golden in color. This should take 6-8 minutes. Don’t try to rush it.
- While the caramel is simmering, warm the other tablespoon of water and the two tablespoons of bourbon in another pan just enough to warm through.
- When the caramel is ready, remove it from the heat and slowly pour the bourbon/water mixture into the caramel swirling the caramel to combine.
- Immediately pour into 4 6oz ramekins.
- Using Step 2 Ingredients, make the custard by combining the eggs in a large bowl until well beaten. Add the remaining ingredients and whisk until smooth. If you want to make sure the custard comes out perfectly smooth, pass the mixture through a sieve before ladling into the prepared ramekins.
- Place the ramekins into a shallow baking dish or pan and fill it with enough hot water to come half-way up the sides of the ramekins. (The French call this a bain-marie, which is basically a hot water bath that helps gently distribute the heat when cooking delicate things like custards). Transfer the pan to the oven and bake at 325℉ for 40-45 minutes. Keep an eye on the flan and remove when it is just set but still jiggles a bit when you tap it.
- Remove the ramekins from the pan, cool to room temperature and then cover and refrigerate overnight.
- To serve, run a knife along the edge of the flan to loosen it from the sides. Put the ramekins into a pan with about ¼” hot water for about half a minute (to loosen the caramel), then turn over onto a serving plate. Drizzle any remaining caramel over the flan and serve.
Notes
What you might need to make this recipe:
