How to Make Perfect Flan Caramel (Recipe)

Making Flan Caramelo

bren herrera flanboyant eats flan caramel

Making Flan Caramel

bren herrera, flanboyant eatsBy Bren Herrera

Okay, chicas and fellas (those gutsy enough to explore beyond grilled cheese and eggs), making flan is not rocket science.

It is, however, an art and one that requires a certain level of technique.

I’ve been toying, for lack of a better word, with making flan for over 15 years and I’m still always learning something new. That’s really only because I love thinking outside the box and find a need to create mucho sabores. The classic vanilla flan is extraordinary and I’d say the most popular one, but why stop there!? It’s such a decadent, rich and creamy postre that deserves sitting on a pretty pedestal of colorful and aromatic flavors.

You can see more of all those luscious flan creations here. For now, the one trick to making a superb flan is the caramelo. I hear a lot of grunts and
frustrated home bakers when they’ve either burned their sugar or didn’t get the right color.

Tips for Making Flan Caramel

  1. Know that the amount of sugar you are working with will depend on the size of flan you’re making. Start with 3/4 cup of granulated sugar for an 8-inch flan mold.
  2. Use the mold that you’re baking the flan in. This will eliminate transferring the caramel and will minimize wasting some good, good, stuff.
  3. When caramelizing sugar, make sure to constantly stir with a wooden spoon, so as to prevent clumping and burning!
  4. If using a gas stove, keep your heat at medium temperature but continue to stir until sugar has melted down to a liquid. Gas stoves will liquify quicker. If using an electric stovetop, keep temperature at medium to high, continuing to stir until it has completely liquified and you’ve achieved a lovely cognac color.

Y ahi! You should have a perfect caramel to coat your flan mold.

Flanboyant Eats Flan Recipes

Bren Herrera Earl Grey Flan

Earl Grey Flan by Bren Herrera

Try these recipes from my blog, Flanboyant Eats, and let me know how you do.

Bren Herrera is a professional singer/songwriter, classically trained cellist, self-taught chef and published writer. The Cuban-born Herrera, who lives in Atlanta, writes the food blog, Flanboyant Eats, and the fashion site, B So Chic!

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By Contributor on January 28, 2012 · Posted in food

9 Comments | Post Comment

Unknown Mami says:

Now you need to write a post about how to make oven mitts look chic because you totally rock them in these pics.

Posted on February 1st, 2012

Yoly says:

Love the tips specially the one for the sugar needed for the caramel. That’s my nemesis.

Posted on February 1st, 2012

Carla @ All of Me Now says:

Yes the oven mitts look tres chic! And thank you for the tips! I’m still working up the nerve to give flan a try =)

Posted on February 1st, 2012

perudelights says:

Bren looks so sexy, with a hat and oven mitts. Great tips for the caramel, too.

Posted on February 1st, 2012

Cristina-Una colombiana en California says:

Great tips! The Earl Grey Flan looks delicious and I’ll check the other recipes too.

Posted on February 1st, 2012

Bren @ Flanboyant Eats™ says:

The mitts have a 500 degree resistance level and are high-end rubber, which I need when handling the caramel ! LOL! You all are funny. Glad the tips help out and fret not making flan! Ask me anything.

Posted on February 1st, 2012

Mariana says:

I haven’t made a flan in years (and I don’t have good memories of it) but you’ve inspired me, Bren. I think I’ll take a stab at one of your fancy recipes someday soon :)

Posted on February 3rd, 2012

Helena says:

Thank you Bren!!! I recently started making flan and haven’t been able to get caramelo right. Pero ahora with your tips I should do better

Posted on February 6th, 2012

Presley's Pantry says:

I love making flan…. I just did a choco-flan for my blog! Oh flan is the foods of the gods! :)

Posted on February 8th, 2012