Flan (Guatemalan Caramel Custard) is a traditional Guatemalan recipe for a classic dessert of a sweetened egg custard that's finished by baking in the oven and served topped with chopped nuts. The full recipe is presented here and I hope you enjoy this classic Guatemalan version of: Guatemalan Caramel Custard (Flan).
Place 100g of the sugar in a heavy-based saucepan over medium heat. Cook the sugar, shaking the pan occasionally, until it melts and turns a deep amber in colour.
Immediately take off the heat and pour into the base of a 1.5l ring mould, tilting it so that all the sides are coated in the caramel.
Pour the milk into a pan and bring to the scalding point (where small bubbles form around the outside of the pan). In a bowl, beat together the eggs and egg yolks until pale and creamy then beat in the remaining sugar.
Take the milk off the heat and, whilst beating constantly and briskly, add in a slow and steady stream to the egg and sugar mix. Now stir in the vanilla and almond extracts. Pour the resultant custard into the ring mould then sit in a baking dish. Fill this with boiling water so that the water level comes half way up the mould then transfer to an oven pre-heated to 170°C and bake for about 50 minutes, or until the custard has set.
Remove from the oven and take the mould out of the water bath then set aside to cool. Once cold chill in the refrigerator for at least 2 hours before loosening the sides of the dish with a knife and turning the dessert out onto a serving plate. Sprinkle with the chopped nuts and serve immediately.
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