Día de Los Muertos caramel flan recipe

Day of the Dead

Día de Los Muertos caramel flan recipe

Caramel flanDía de Los Muertos (Day of the Dead) is celebrated on 1st and 2nd of November. It is sometimes confused with Halloween because of the symbolic skulls but it is not related at all.

It is said that on 1st November the children who have passed come back to visit and celebrate as angelitos (little angels) and on the following day, the Difuntos (adults) return to join the festivities.

Family members prepare for several weeks in advance for the tradition by creating altars, decorating burial sites, and cooking specific Day of the Dead food.

One of the popular desserts enjoyed during Day of the Dead festivities is a Caramel flan. In Mexico, merchants typically carry trays and sell them on the streets leading to the cemeteries during this time.

If you’re planning to celebrate the Day of the Dead with your residents, make sure to add our recipe for Caramel Flan to your festive menu from the #soupedupkitchen.

Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

IngredientsAllergensPreparationUnitServes 30
Sugar, Casterg450
Egg, Chicken, Yolk raweggg150
Egg, Chicken, Whole raweggg450
Vanilla, Naturalcheck labelml25
Milk, Cow, Fluid regular fat (~3.5%)dairyml470
Cream, Regular thickened, 35% fatdairyl1.5
Sugar, Casterg600

allergens legend

Method

1. Place caster sugar in a non stick pan over medium heat.

2. Cook stirring with a metal spoon for 4-5 minutes or until dissolved and turns a deep caramel colour.

3. Tilt pan, swirling to caramelise evenly (watch caramel as it takes seconds to burn).

4. Pour caramel evenly into either individual or large ovenproof dishes, tilting dish so caramel flows evenly and a little up the side.

5. Preheat oven to 180°C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at the edge of the pan. Remove from the heat.

6. Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large bowl.

7. Place a folded tea towel in the base of a roasting pan and place individual oven proof dishes on the tea towel. Pour in the custard into the individual dishes.

8. Pour boiling water into the roasting pan so it comes half way up the dishes. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from the water bath. Set aside at room temperature to cool.

9. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate and serve.



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