Name: Flam Caramel Molds
Yield: 4 servings
Ingredients: caramel hair; 100 g white sugar; 60 ml water (preferably bottled); 6 duck eggs; 50 g grated almond; 500 ml milk; 130 g sugar (can also be cane brown sugar); 5 o crushed Maria-type cookies; 1 cinnamon

Flam Caramel Molds

A smooth almond flan with a creamy texture, covered by a rich golden caramel made with white sugar and bottled water.

Ingredients

Servings:

Ingredients

caramel hair
100 gwhite sugar
60 mlwater (preferably bottled)
6 duck eggs
50 ggrated almond
500 mlmilk
130 gsugar (can also be cane brown sugar)
5 ocrushed Maria-type cookies
1 cinnamon

Nutritional Information

Per Serving (Approx.)

Calories

569 kcal

Protein

25 g

Fat

18 g

Carbohydrates

86 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Make a Caramel

Combine the water and sugar in a saucepan and bring it to a boil over medium-high heat until it reaches a caramel color and texture (approximately 15 to 20 minutes). DO NOT Stir with any spoon; instead, gently swirl the saucepan to prevent the sugar from burning.
Pour the caramel into the bottom of the mold and tilt the mold to coat the sides as well. Do this quickly before the caramel cools and hardens.
Chop the bread-like ingredient of your choice and distribute it evenly within the mold.
Prepare a sufficiently large oven-safe container that can hold the flan molds for the water bath.
Preheat the oven to 180ºC (356ºF) so it is at the correct temperature when you place the flan molds in it.
Crush the cookies until you obtain a fine texture and mix them with the grated almond evenly.
In a bowl, combine the milk, whole eggs, and sugar. Stir with a whisk or fork until you achieve a completely smooth batter without lumps.
Add the cookie and grated almond mixture to this batter and stir until everything is well combined.
Fill the molds with the batter, but make sure not to fill them completely, leaving a small margin for expansion during baking.
Place the molds inside the prepared container and fill it with hot water up to just over halfway of the molds to ensure an effective bain-marie.
Bake the flans in a preheated oven at 180ºC for about 45 to 50 minutes. Check for doneness using a toothpick; it should come out with no wet residue but not completely dry.

Note: to Sants: 50 minutes

Let them cool completely at room temperature for about 30 minutes. Once cooled, cover them with plastic wrap or place them in an airtight container and refrigerate for at least 8 hours or overnight, until the next day.

Recommendations & Tricks

It is important to prepare the flans the day before and let them rest in the refrigerator so they acquire the optimal texture.
For the caramel, use 100 grams of white sugar and 60 ml of water (bottled is better). Cook it over medium heat until the caramel has a deep golden color, stirring constantly.
To achieve a homogeneous mixture, beat 6 whole eggs with 130 grams of sugar (you can also use brown sugar if you prefer) until thick and creamy.
Add 50 grams of grated almonds to the egg and sugar mixture. This will give a subtle and pleasantly sweet almond touch.
While stirring, slowly incorporate 500 ml of room temperature milk to ensure the egg and sugar mixture does not curdle.
To give it a crunchy base, crush 5 or 6 Maria-type cookies and distribute them at the bottom of the molds before pouring in the flan mixture.