French Flan with Caramel Sauce
A rich and creamy French dessert with a velvety caramel sauce. This classic recipe is sure to impress any dinner party.
Ingredients
- ●1 sheet Buttery French pastry dough
- ●1 1/2 cups Granulated sugar
- ●3 Large eggs
- ●1 cup Granulated sugar
- ●1 cup Heavy cream
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Roll out the buttery French pastry dough on a lightly floured surface to a thickness of about 1/8 inch.
- 3
Transfer the dough to a 9-inch round cake pan and trim the edges to fit.
- 4
Prick the bottom of the dough with a fork to prevent it from bubbling up during baking.
- 5
Line the dough with parchment paper and fill with pie weights or dried beans.
- 6
Bake for 15 minutes, then remove the parchment paper and pie weights or beans.
- 7
Return the crust to the oven and bake for an additional 5-7 minutes, or until lightly golden.
- 8
In a medium saucepan, combine the granulated sugar and 1/2 cup of water.
- 9
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
- 10
Increase the heat to medium-high and bring the mixture to a boil.
- 11
Reduce the heat to medium-low and simmer for 5-7 minutes, or until the caramel sauce has thickened slightly.
- 12
Remove the saucepan from the heat and stir in the heavy cream.
- 13
Return the saucepan to the stovetop over low heat and cook, stirring constantly, until the caramel sauce has thickened to your liking.
- 14
Pour the caramel sauce over the baked pastry crust.
- 15
In a medium bowl, whisk together the eggs and granulated sugar until well combined.
- 16
Strain the egg mixture into a clean bowl to remove any air bubbles.
- 17
Pour the egg mixture into the baked pastry crust and smooth the top with a spatula.
- 18
Bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.
- 19
Remove the flan from the oven and let it cool to room temperature.
- 20
Cover the flan with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 21
To serve, run a knife around the edges of the flan to release it from the pan.
- 22
Place a serving plate over the pan and invert the flan onto the plate.