Flan

Mexican Crema, Caramel, Sea Salt

Chef Alfredo Nogueira of Cane & Table | New Orleans
Yield: 1 flan

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Adapted by StarChefs | AUGUST 2022

INGREDIENTS:

Caramel: 
1 cup sugar

Flan:
5 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 cup Mexican crema

To Assemble and Serve:
Sea salt

METHOD:

For the Caramel:
In a nonstick skillet over high heat, combine sugar and 3 tablespoons water. Cook, stirring frequently, until nearly burnt. Pour the caramel into an 8-inch aluminum pan. Set aside.

For the Flan:
Heat oven to 375°F. In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Whisk until smooth and uniform. Pour batter into the aluminum pan, over the caramel. Bake in a water bath for approximately 1 hour and 15 minutes. Keep pan in the water bath and let cool to room temperature. Remove cooled flan from water bath and place in refrigerator. Chill 8 hours (or overnight). 

To Assemble and Serve:
Slice Flan, then place a slice on a serving plate. Spoon some Caramel from the pan over the slice of Flan. Top with a sprinkle of sea salt.

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