Gibraltar Caramel Flan is a traditional Gibraltarian recipe for a classic dessert of an egg and egg yolk custard baked over a caramel base that's cooked in a bain marie, chilled in inverted to serve. The full recipe is presented here and I hope you enjoy this classic Gibraltarian version of: Gibraltar Caramel Flan.
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Flan is a must-have dessert in Gibraltar with carame, coconut vanilla, pistschio and many more flavours available. This is the classic caramel flan version. Spanish flan typically uses just egg yolks, but this Gibraltarian version uses a blend of whole eggs and egg yolks.
Ingredients:
300g sugar, divided
3 large eggs
4 egg yolks
400ml tin condensed milk
400ml tin evaporated milk
1 tsp vanilla extract
Method:
Pre-heat your oven to 160°C.
Bring a kettle of water to boil for a water bath. Place a small saucepan over medium heat. Once the saucepan is warm add in 200g of the sugar.
Cook the sugar, stirring constantly, until it browns and turns into caramel. Do not overcook or the caramel will burn and have a bitter taste.
Immediately, and working fast but carefully, pour approximately 2 to 3 tbsp of caramel the base of one of the 12 individual ramekins, tilting them so the caramel swirls around on the inside. As the caramel cools off, it will harden, so speed is essential for this step. If working with a big pan, add the caramel and cover the bottom and sides. Reheat the caramel in the pan if it thickens before you're done filling the ramekins.
Using a hand whisk or an electric mixer, whisk together the whole eggs and egg yolks. Add the condensed milk and evaporated milk, and mix thoroughly to combine.
Slowly mix in the remaining 300g of sugar, beating well. Add the vanilla and mix thoroughly to yield a silky mixture.
Pour the custard mixture into the caramel-lined dishes, distributing it equally. Place the individual dishes in a large ceramic or metal roasting tin with tall sides. Carefully pour hot water from the boiled kettle into the baking pan around the custard dishes to a depth of about 5 cm.
Cover the pan with foil, transfer to the centre of your pre-heated oven and bake for about 60 to 75 minutes. After 1 hour, check with a knife inserted just off-centre into one of the servings: If the knife comes out clean, the flan is ready. If not, leave it in the oven for 15 more minutes. If baking a whole flan, thump the side of the dish after 1 hour, and if it wobbles as one, the flan is ready. If it's wavy, it's not done yet and needs another 20 minutes. Once done, carefully take the flan dish or dishes out of the hot water.
Let the flans cool to room temperature, then place in the refrigerator for at least an hour before serving.
Leave flan in the dishes they were baked in until it's time to serve. To serve, run a knife around the edge of the dish and invert each individual dish onto a small plate, allowing the flan to drop out and the caramel sauce to flow over the custard.
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