Studded Flan
A fusion-style caramel custard infused with cardamom and saffron for an exotic aroma.
Ingredients
sugar (for making caramel)
½ cup
2% low-fat milk
2 cup
evaporated milk
12 oz can
sweetened condensed milk
1 cup
eggs (room temperature)
5
vanilla extract
1 tsp
ground nutmeg (freshly ground, about 1/3 nutmeg)
1 tsp
green cardamom seeds (ground into powder, about ¼ tsp, plus extra for garnish)
seeds from 6 pods
saffron
a pinch
Instructions
1
Make the caramel
In a small heavy-bottomed saucepan, heat the sugar over medium heat without stirring until the edges begin to melt (5 to 7 minutes). Continue cooking, occasionally swirling the pan or stirring with a wooden spoon to help the remaining sugar melt. The light golden syrup will deepen in color, turning amber. After about 15 minutes, the sugar fully melts into a thick, deep amber syrup. Do not leave the stove during this process. To stop the caramelization in an emergency, immerse the bottom of the pan in a sink filled with cold water.
2
Coat
Quickly pour the caramel into a 10-inch pie dish, swirling the dish so the bottom is evenly coated with caramel. (If the caramel hardens before you finish, microwave the dish for 30 to 45 seconds until it flows again.) Set aside to cool.
3
Preheat the oven
Preheat the oven to 325°F.
4
Mix the custard
In a large bowl, whisk the 2% milk, evaporated milk, condensed milk, eggs, vanilla extract, nutmeg, cardamom, and saffron until smooth. Strain the custard through a fine sieve into the caramel-lined pie dish to remove any lumps.
5
Bake in a water bath
Place the pie dish in a roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the pie dish to create a water bath. Bake for 45 minutes to 1 hour, until the edges of the pudding are wrinkled with light brown spots. A toothpick inserted should come out clean.
6
Cool and set
Cool the pudding to room temperature, then refrigerate overnight to let it set completely.
7
Unmold
Before serving, run a thin-bladed knife carefully around the edge of the pie dish to loosen the pudding. Place a serving platter upside down over the pudding, grip firmly with both hands, and flip. Gently shake until the pudding drops onto the platter.
