Saleh’s Plate · By Saleh Alkhalifa

Saudi-Style Flan with Caramel Syrup

Cook Saudi-Style Flan with Caramel Syrup with Saleh’s Plate.

Ingredients

Caramel Syrup

  • 1 cup (200g) sugar
  • ¼ cup (60ml) water
  • 1 tbsp lemon juice

Flan

  • 4 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup (240ml) whole milk
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom (for a Middle Eastern touch)
  • ¼ tsp rose water or orange blossom water (optional)

Instructions

  1. In a saucepan over medium heat, combine sugar, water, and lemon juice. Cook until golden brown (8-10 min), swirling occasionally. Immediately pour into a flan mold or ramekins, tilting to coat the bottom. Let set.
  2. In a blender, mix eggs, condensed milk, evaporated milk, whole milk, vanilla, cardamom, and rose/orange blossom water until smooth. Strain to remove air bubbles.
  3. Preheat oven to 325°F (160°C). Pour the mixture over the hardened caramel. Place the flan mold in a deep baking dish, then add hot water halfway up the sides. Bake for 50-60 min until set but slightly jiggly in the center.
  4. Remove from the oven, let cool, then refrigerate for at least 4 hours or overnight. Run a knife around the edges and invert onto a plate.