• Uncategorized
  • 50

Caramel Topped Flan [TWD]

Most flan recipes that I have made have turned out to be what they call Crema Volteada here in Peru. This recipe is the more traditional flan topped with a homemade caramel syrup.

caramel topped flanCaramel-Topped Flan


For the Caramel:
1/3 cup of sugar
3 tablespoons of water
squirt of fresh lime juice

For the Flan:
1 1/2 cups of heavy cream
1 1/4 cups of whole milk
3 large eggs
2 large egg yolks
1/2 cup of sugar
1 teaspoon of toffee extract


    1. Preheat the oven to 350F. Line a 9-x-13-inch baking dish with a double thickness of paper towels. Put a metal 8-x-2-inch round cake pan (not a nonstick one) in the oven to heat while you prepare the caramel.
    2. Stir the sugar, water and lime juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes.
    3. Remove the cake pan from the oven and pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
    4. Bring the cream and milk just to a boil. Meanwhile, whisk together the eggs, yolks and sugar in a medium bowl. Whisk vigorously for a minute or two, and then stir in the vanilla. Whisk in about one quarter of the hot milk to temper the eggs. Then slowly whisk in the remainder of the milk mixture. Using a large spoon, skim off the bubbles and foam.
    5. Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the baking dish with the cake pan into the oven. Pour boiling water baking dish to come halfway up the sides of the cake pan. Bake the flan for about 35 minutes (mine took over an hour) or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.
    6. Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.
    7. When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan. The flan will slide out and the caramel sauce will coat the custard.

Yield: Serves 6-8
Source: Adapted from Baking: From My Home To Yours by Dorie Greenspan

Caramel-Topped Flan was chosen by Steph of A Whisk and A Spoon for Tuesdays With Dorie.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

You may also like...

50 Responses

  1. noskos says:

    Too bad that this recipe didn’t live up to your expectations, but there is always next week!

  2. Engineer Baker says:

    At least you have a fall-back flan type dessert; I stick with something more like creme brulee personally. Either way, it looks amazing!

  3. ostwestwind says:

    We didn’t like the runny sauce either, but your flan looks great. And I know, that I don’t like the next week’s recipe: It’s dense, moist and underbaked, nothing for the North European palate :-)Ulrike from Küchenlatein

  4. bbaking says:

    it looks like creme caramel! Very yummy looking! Hope you had a great Easter! x

  5. Shari says:

    Looks just perfect! And delicious.

  6. Annemarie says:

    It looks wonderful! Not my fav, either, but it was fun to make.

  7. Marie says:

    I think your flan looks really nice. I especially like picture number 2. I had been hoping for a thicker caramel sauce not the runny one that it ended up having. My husband sucked it back though, He loved it!

  8. Karen says:

    Beautiful photos! Your flan looks perfect…like the kind that I love!

  9. Gretchen Noelle says:

    Noskos – True, I think i will like next weeks!Engineer Baker – I like the creamier kind best!Ulli – Too bad you won’t enjoy the molten cakes, I think they will be a favorite of mine!Bev – Thanks! Nice Easter, and you?Shari – Thanks!Annemarie – It is good we try things even though they are not our favorite!Marie – Thanks so much! The caramel was just not as i expected either.Karen – Thanks girl!

  10. Piggy says:

    your flan looks really smooth and silky. Too bad that it was not up to your expectation. Well, I know that I won’t like the recipe for TWD next week and I’m now contemplating whether I should give it a miss! 🙂

  11. Heather says:

    Your pics look great! Much better than my flan turned out.

  12. Aran says:

    Flan equals childhood for me. So many memories. This one is perfectly baked too, I can tell. So smooth! Well done!

  13. farida says:

    Gretchen, this looks sooo delicous! I love flan! I am printing out the recipe ASAP. Now I have a bunch of printouts of yummy stuff from my favorite blogs including yours, and hopefully I’ll try all of them. Thanks for posting!

  14. Katrina says:

    yours looks good, despite the caramel water. Did you serve yours the same day, or later? I’m curious if I’d have gotten caramel water without the wait as well.

  15. Dianne says:

    It looks great. Sorry you didn’t care for it though.

  16. MyKitchenInHalfCups says:

    Yours looks beautiful. But there are flans I like and some I don’t.

  17. Judy says:

    I’m not sure why you got caramel water instead of syrup. When I cooked the caramel it took nearly 10 minutes rather than 5; I watched it carefully so I could remove it from the heat at the right moment.Now, after a few days in the refrigerator, the caramel syrup is still fine. It could be the cooking time or the kind of sugar; hard to say.Would be willing to post your version as a comparison?

  18. Isabelle says:

    super beau et super réussi! bravo 🙂

  19. Bumblebutton says:

    Glad you have a fallback. It wasn’t my favorite either. But, it sure looks pretty!

  20. Erin says:

    Sorry you didn’t like it all that much. It still looks great- you have a beautiful presentation!

  21. CB says:

    Your flan looks gorgeous. Its too bad you didn’t like it but I guess you can’t like them all right? 😉

  22. Rebecca says:

    Flan … meh. I don’t like it, either. But your pics are lovely.

  23. Rebecca says:

    I love flan! Though I get the texture and runny caramel thing, but I’m going to try your recipe anyway! (this is the Rebecca of From Argentina With Love!)(Though I agree with the other Rebecca that your photos make the flan look lucious!)

  24. Heather says:

    It looks delicious! Great pictures!

  25. Mevrouw Cupcake says:

    Your flan looks great, too bad you didn’t enjoy it. Hope you could make some others happy with it.

  26. Melissa says:

    Caramel water is a perfect name for it! Yours looks great though.

  27. Helen says:

    Hi – the flan looks great! Good on you for having a go – I didn’t even get that far! Here’s to next week! Hx

  28. Amy says:

    Sorry to hear it didn’t come out exactly as you’d hoped — I know the feeling. 🙂 But I’m glad your guests liked it, and at least you’ll be on to a new recipe next week! The pictures look great, btw.

  29. jasmine says:

    Sorry to read you weren’t thrilled with the results. It does look good, though.j

  30. kimberleyblue says:

    Yours looks absolutely stunning! Just like flan should look!

  31. Nina's Kitchen (Nina Timm) says:

    This is wicked!!!! Your recipe is also so simple that even I as a novice can make it, thx

  32. Nina's Kitchen (Nina Timm) says:

    This is wicked!!!! Your recipe is also so simple that even I as a novice can make it, thx

  33. Nina's Kitchen (Nina Timm) says:

    This is wicked!!!! Your recipe is also so simple that even I as a novice can make it, thx

  34. Nina's Kitchen (Nina Timm) says:

    This is wicked!!!! Your recipe is also so simple that even I as a novice can make it, thx

  35. Jasmine says:

    Hi!My name is Jasmine and I’m from Quebec, Canada. I have juste discovered your blog and I love it! I’m going to Peru in 3 weeks and I wanted to try some peruvian recipes before I go. There are so many delicious recipes here, I don’t have to look no more.

  36. Carrie says:

    Mine wasn’t everything I dreamed it would be either. At least it looks nice!

  37. nicisme says:

    Very nice!!

  38. cruisingkitty says:

    It still came out beautifully even though you weren’t that crazy about it. Great photos too!

  39. The Frosted Bake Shop says:

    your flan looks beautiful. kind of like there is an amber colored glass on the top of it. what is crema volteada style flan?

  40. Rachel says:

    I make lots of things I don’t like but that my family or guests, do. Oh, the sacrifices we make for those we love! Great job!

  41. smellslikehome says:

    i didn’t love it either but your pics look great! 🙂

  42. Gretchen Noelle says:

    Piggy – Thanks! Too bad you won’t like the chocolate cakes, I am really looking forward to them!Heather – Thanks!Aran – Memories, really? (Hopefully good ones!) Thanks!Farida – Cannot wait to hear what you think!Katrina – I served mine a day later. With other flans, I know it typically has gotten thinner, but it remained syruppy no matter what day.Dianne – Thanks!Tanna – True, some I am learning to love…maybe to much!Judy – I am really not sure how long I cooked the caramel…it was dark and boiling for some time, certainly not just 5 minutes! But, maybe in an effort not to burn it I pulled it away too soon. I followed the recipe on the caramel part though, with white sugar and everything!Isabelle – Merci!Bumblebutton – I have enjoyed others more, but I am pleased I tried another recipe!Erin – Thanks!CB – You are so right!Rebecca – Thanks!Rebe – Glad you are going to try it, but you may want to attempt more of a Latin style one, that may over better in your home!Heather – Thanks!Mevrouw – Yes, others did enjoy it!Melissa – True…caramel water topped flan!Helen – Thanks! Hope you enjoy the chocolate cakes for next week!Amy – I am looking forward to next weeks recipe!jasmine – Thanks!Kimberlyblue – Thanks!Nina – Flan is rather simple to make, I have learned that!Jasmine – Visiting Peru? That is so exciting! I hope you enjoy the recipes here, please let me know if you have any questions!Carrie – It is a stunning dessert all around, but the taste and texture don’t always match up!Nicisme – Thanks!Cruising Kitty – Thanks!Frosted Bake Shop – Thanks! The crema volteada style is the latin style of flan using condensed milk. It seems to produce more of a creamy flan rather than a jiggly flan!Rachel – So true!!!Smells Like Home – Thanks!

  43. Tartelette says:

    You did a fabulous making it even though it was exactly to your liking. I love the Peruvian name for flan, so poetic!

  44. Cecilia says:

    Even though the caramel was more like syrup when I was distributing it around the bottom of the baking pan, I was very surprised the caramel was so watery when I served the flan. I didn’t mind the texture so much, but, now that you’ve mentioned it, maybe the flan would have been better with a caramel syrup rather than water.I wished my flans came out creamier; my parents felt that it was little too hard.

  45. The Baker's Lamb says:

    Yes, I would love to love flan too….but it just ain’t happening! I’m with you all the way

  46. The Baker's Lamb says:

    Yes, I would love to love flan too….but it just ain’t happening! I’m with you all the way

  47. The Baker's Lamb says:

    Yes, I would love to love flan too….but it just ain’t happening! I’m with you all the way

  48. The Baker's Lamb says:

    Yes, I would love to love flan too….but it just ain’t happening! I’m with you all the way

  49. Gretchen Noelle says:

    Tartelette – I am just glad others got to enjoy it!Cecilia – Syrup would have been much nicer and creamy is delicious when it comes to flan. I think.Baker’s Lamb – Next time…next time.

  50. Jaime says:

    sorry you didn’t really like it. it looks PERFECT though – so shiny and smooth!

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: