Peruvian Flan

Indulge in the silky smoothness of Peruvian Flan, a classic Latin American dessert with a rich caramel topping that melts in your mouth. This irresistible treat combines sweetened condensed milk, evaporated milk, and eggs for a creamy, custard-like texture that is perfectly balanced by the golden, slightly bitter caramel sauce. Prepared using a traditional bain-marie (water bath) method, the flan achieves its signature velvety consistency while baking to perfection. With a hint of vanilla to enhance its delicate flavor, this show-stopping dessert is ideal for special occasions or as a sweet indulgence any day of the week. Serve it chilled for a decadent finale that will have everyone asking for seconds. So simple yet so sophisticated, Peruvian Flan is a testament to the beauty of timeless flavors.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams granulated sugar
• 400 grams sweetened condensed milk
• 360 milliliters evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 60 milliliters water

Directions

Step 1

Preheat your oven to 175°C (350°F). Prepare a deep baking dish for a bain-marie by ensuring you have a heatproof dish for the flan and a larger dish to hold water.

Step 2

In a medium saucepan over medium heat, combine the granulated sugar and water to make caramel. Stir constantly until the sugar dissolves and turns a golden amber color. This should take about 8–10 minutes.

Step 3

Quickly pour the caramel into the bottom of a 9-inch (23 cm) round baking dish or flan mold, tilting the dish to evenly coat the base. Set aside to cool and harden.

Step 4

In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend or whisk until smooth and fully combined.

Step 5

Pour the milk mixture over the hardened caramel in the baking dish.

Step 6

Place the flan dish inside the larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the flan dish, creating a bain-marie (water bath).

Step 7

Cover the flan dish with aluminum foil to prevent over-browning.

Step 8

Bake in the preheated oven for about 60 minutes, or until the flan is set but still slightly jiggly in the center.

Step 9

Remove the flan from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 10

To serve, run a knife gently around the edges of the flan to loosen it. Place a serving plate upside-down over the dish and invert the flan onto the plate. The caramel layer will flow over the flan as a sauce.

Step 11

Slice and serve chilled. Enjoy your Peruvian Flan!

Nutrition Facts

Serving size	(1248.5g)

Amount per serving	% Daily Value*
Calories	2645.0

Total Fat 54.6g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 895.3mg	0%
Sodium 1235.2mg	0%
Total Carbohydrate 463.3g	0%
Dietary Fiber 0g	0%
Total Sugars 462.6g
Protein 85.7g	0%

Vitamin D 502.8IU	0%
Calcium 2364.3mg	0%
Iron 5.4mg	0%
Potassium 3042.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 12.8%

Carbs: 69.0%