Imagine a dessert that combines the creamy elegance of traditional flan with the irresistible crunch of sugar cookies - a culinary magic that will make your taste buds dance with delight! This Sugar Cookie Flan is not just a recipe; it's a decadent journey through Mexican dessert artistry that transforms ordinary ingredients into an extraordinary treat that will have everyone begging for seconds. Prepare to elevate your dessert game with this show-stopping, melt-in-your-mouth creation that's both familiar and excitingly unique.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed sugar cookies
Instructions
- Preheat the oven to 350°F (175°C). Place a large roasting pan filled with about 1 inch of hot water near the oven to prepare for the water bath.
- In a small saucepan, combine sugar and water. Heat over medium-high heat without stirring, allowing the sugar to caramelize. Swirl the pan occasionally until the sugar turns a deep amber color, approximately 8-10 minutes.
- Carefully pour the caramel into a 9-inch round baking dish, tilting to coat the bottom and sides evenly. Set aside to cool and allow the caramel to harden.
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and crushed sugar cookies until smooth and well combined.
- Strain the mixture through a fine-mesh sieve to ensure a silky texture, removing any cookie chunks that might not have fully dissolved.
- Gently pour the mixture into the caramel-coated baking dish.
- Place the baking dish inside the prepared water bath in the oven, ensuring the water comes halfway up the sides of the dish.
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. The internal temperature should reach about 170°F (77°C).
- Carefully remove the flan from the water bath and allow it to cool at room temperature for 30 minutes.
- Refrigerate the flan for at least 2 hours or overnight to completely set and chill.
- To serve, run a knife around the edges of the dish and invert onto a serving plate, allowing the caramel to drizzle over the top of the flan.
- Garnish with additional crushed sugar cookies if desired, and serve chilled.
Tips
- Caramel Perfection: Watch your caramel closely when cooking - it can go from golden to burnt in seconds. Remove from heat when it reaches a deep amber color.
- Strain for Smoothness: Always strain your egg mixture to ensure a silky, lump-free texture that's characteristic of a perfect flan.
- Water Bath Wisdom: Use hot water for your water bath and ensure it comes halfway up the baking dish to create even, gentle heat.
- Cooling is Crucial: Allow the flan to cool at room temperature before refrigerating to prevent cracking and ensure proper setting.
- Chill Time Matters: For the best texture and flavor, refrigerate overnight if possible.
- Unmolding Trick: Run a thin knife around the edges and let the flan sit at room temperature for 10 minutes before inverting to help it release smoothly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 9g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
