Description
A romantic twist on the classic flan—this heart-shaped vanilla custard is topped with golden caramel sauce and finished with a fresh strawberry for an elegant and sweet finale.
Ingredients
Units
Scale
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups whole milk
- 1/2 cup sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Fresh strawberries (for serving)
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan over medium heat, combine sugar and water. Swirl gently until sugar melts and turns a deep amber color.
- Immediately pour caramel into heart-shaped molds, swirling to coat the bottoms evenly. Set aside to cool and harden.
- In a bowl, whisk eggs, then add milk, sweetened condensed milk, and vanilla extract. Mix until smooth and combined, but do not over-whisk.
- Strain mixture through a fine sieve to ensure a silky texture.
- Pour the custard over the set caramel in the molds.
- Place molds in a baking dish. Fill the dish with hot water halfway up the sides (water bath).
- Bake for 45–50 minutes, or until the custard is just set and a knife inserted comes out clean.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- To unmold, run a knife gently around the edge and invert onto a plate. Top with a fresh strawberry and serve chilled.
Notes
- Do not stir caramel once it starts boiling—just swirl the pan to prevent crystallization.
- Use room temperature eggs to help the custard mix smoothly.
- Make sure the water bath does not boil to avoid curdling.
- Flans can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 flan
- Calories: 280
- Sugar: 32g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg