This flan recipe is a delightful twist on the traditional condensed milk flan, enhanced with the warm, aromatic flavor of cardamom and the unique texture of amaranth. The caramel, infused with amaranth, adds a nutty crunch to the dish. Perfect for a sweet treat, this flan can be further elevated...
Ingredients
For the flan
eggs eggs6
milk2cups
condensed milk1can
ground cardamom1tsp
vanilla extract2tsp
For the caramel
butter1tbsp
sugar1/2cup
amaranth1/2cup
Nutrition (per serving)
Calories
307.5kcal (15.38%)
Protein
6.5g (13.06%)
Carbs
46.4g (16.88%)
Sugars
32.7g (65.44%)
Healthy Fat
3.4g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
How to make Flan with Amaranth
Prepare the flan mixture
- Step 1
In a bowl, combine the eggs, whole milk, and condensed milk.
- Step 2
Add the ground cardamom and vanilla extract.
- Step 3
Whisk everything together until the ingredients are fully incorporated.
- Step 4
Strain the mixture to remove any cardamom residue. Set aside.
Prepare the caramel
- Step 1
Place the butter in a skillet and add the sugar.
- Step 2
Mix and cook over low heat until a golden caramel forms.
- Step 3
Pour the caramel into a flan mold and let it cool before adding the flan mixture.
Cook the flan
- Step 1
Pour the prepared flan mixture into the mold over the caramel.
- Step 2
Cook the flan in a water bath (bain-marie) for approximately one hour.
- Step 3
Remove from the oven and let it cool before refrigerating for four hours.
- Step 4
Once chilled, carefully unmold the flan.
Nutrition (per serving)
Nutrition (per serving)
Calories
307.5kcal (15.38%)
Protein
6.5g (13.06%)
Carbs
46.4g (16.88%)
Sugars
32.7g (65.44%)
Healthy Fat
3.4g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Straining the flan mixture ensures a smooth texture by removing any cardamom residue or egg lumps.
To prevent the caramel from hardening too quickly, work swiftly when pouring it into the mold.
For an extra decorative touch, garnish the flan with fresh fruits like berries or sliced kiwi.
Ensure the water bath is filled with enough water to reach halfway up the sides of the flan mold for even cooking.
Refrigerating the flan for at least four hours helps it set properly and enhances its flavor.
FAQS
Can I use a different spice instead of cardamom?
Yes, you can substitute cardamom with cinnamon or nutmeg for a different flavor profile.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the flan from curdling or cracking.
Can I make the flan ahead of time?
Yes, the flan can be made a day in advance and stored in the refrigerator until ready to serve.
How do I prevent the caramel from sticking to the mold?
Make sure to evenly coat the mold with the caramel and let it cool completely before adding the flan mixture.
Can I skip the amaranth in the caramel?
Yes, you can omit the amaranth if desired, but it adds a unique texture and flavor to the caramel.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia