Salted Caramel Flan


  1. In a pan, melt sugar over medium heat until it melts and is amber in color. Pour enough syrup to cover base of 3 llaneras (about a total of 1/3 cup).
  2. Make caramel sauce with the remaining syrup by placing over low heat and adding one pack of cream. Mix until uniform in color. Add 1/2 tablespoon of rock salt. Set aside to cool.
  3. Combine eggs, condensed milk, evap and remaining rock salt gently so that no air bubbles form. Strain and pour about 1-1/2 cups of the flan into llaneras and cover with foil.
  4. Steam for 45 minutes. Cool down and run a flat knife through the sides. Unmold and set aside to chill. Serve with salted caramel sauce and a pinch of rock salt.



Yield: 3 llaneras (serves 4 per llanera)

Makes 12 servings