Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
Read MoreRead Less
Tap or click steps to mark as complete
To add a simple chocolate garnish, melt 2 additional chocolate squares. Use to make 2-inch square crisscross pattern on waxed paper. Repeat for desired number of lattice garnishes. Refrigerate 20 min. or until firm. Peel off waxed paper. Garnish flan with chocolate decorations just before serving.
To prepare caramel sauce in the microwave, mix 1 cup sugar, 1/2 cup water and 1/4 tsp. cream of tartar in 1-L microwaveable glass measuring cup. Microwave on HIGH 12 to 15 min. or until sauce is golden brown, stirring every 5 min. Pour into baking pan and continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe on a number of occasions where it has always been a hit with my friends and family. The dessert is quite rich, so if you're not a sweet tooth, don't cut too big of pieces.
It is easier to actually make the flan batter first before caramelizing the sugar where both ingredients can be added to the pan and baked immediately. The caramelized sugar won't harden as much.
I've made this several times, and it has always been a hit!! You can make it up to two days ahead, but the longer you keep before serving, the less caramel sauce you will have. I find if you use slightly warm water to immerse the pie plate in before you add the caramel sauce, you don't lose as much caramel to hardening on the glass.