Xxl Caramel and Almond Flan

Ingredients

• 200 g White sugar (For dry caramel, do not add water)
• 1 L Heavy cream (35% fat, adds creaminess)
• 1 L Whole milk (Preferably full-fat)
• 4 sachets Flan packets (powder) (Approximately 250 g each, no added sugar)
• 250 g Mascarpone (Should be at room temperature to melt easily)
• 120 g Toasted and ground almonds (Lightly toast then finely blend)
• 300 g Assorted fresh fruit (plums, bananas, apples, pears, pineapple, mango) (To decorate the flan, optional)

Instructions

1. Prepare dry caramel

   Pour 200 g of white sugar into a stainless steel saucepan. Heat over low heat without stirring, let the sugar melt and turn a golden amber color.

   Time: PT10M

2. Caramelize the mold

   Immediately pour the hot caramel into the two ramekins, quickly spread by tilting the mold to cover the bottom and sides.

   Time: PT5M

3. Prepare the flan mixture

   In another saucepan, combine 1 L whole milk, 1 L heavy cream, the 4 flan powder packets, 250 g mascarpone and 120 g toasted ground almonds. Heat over medium‑low heat while stirring until boiling.

   Time: PT5M

4. Rest after boiling

   When the mixture reaches a boil, remove from heat and let rest for 30 seconds.

   Time: PT30S

5. Pour the flan over the caramel

   Gently pour the hot mixture into the already caramelized ramekins, ensuring the caramel is evenly covered.

   Time: PT5M

6. Cool and set

   Cover each ramekin with cling film and place in the refrigerator for at least 8 hours (ideally overnight).

   Time: PT0M

7. Unmold the flan

   Remove the film, gently run a thin knife blade along the edges, then invert the ramekin onto a plate. The caramel should detach naturally.

   Time: PT5M

8. Decorate and serve

   Arrange cut fresh fruit (plums, bananas, apples, pears, pineapple, mango) around the flan or simply serve the plain flan with an extra drizzle of caramel.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Heavy cream: Whole milk + butter (80 ml melted butter for 1 L milk)
• Instead of Whole milk: Semi-skimmed milk
• Instead of Flan packets (powder): Homemade flan powder (cornstarch, sugar, vanilla, eggs)
• Instead of Mascarpone: Cream cheese like Philadelphia + 20 ml cream
• Instead of Toasted and ground almonds: Speculoos biscuit powder, Ground toasted hazelnuts
• Instead of Assorted fresh fruit (plums, bananas, apples, pears, pineapple, mango): Seasonal fruit

Equipment Needed

• Stainless steel saucepan
• Ramekins (2 small)
• Immersion blender or regular blender
• Silicone spatula
• Cling film
• Chef's knife
• Cutting board
• Kitchen scale
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Achieve the golden caramel color without burning it.
• Spread the caramel quickly before it hardens.
• Fully melt the mascarpone into the hot mixture.
• Unmold the flan without breaking it.

Chef Tips from the Video

• Use a stainless steel saucepan for the caramel to achieve an even color.
• Lightly toast the almonds before blending to intensify the flavor.
• Cover the flan with film as soon as it is poured to prevent skin formation.
• Serve with an extra drizzle of caramel for a sweet contrast.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator up to 3 days, covered with cling film.

Freezer: Not recommended, the flan loses its creamy texture.

Room temperature: Consume within 2 hours if not refrigerated.

Make-Ahead Tips

• Prepare the caramel and flan the day before, then refrigerate overnight.
• The fruit can be cut ahead and kept chilled separately.