Description
Caramel Flan Cake with Biscuit Base
Ingredients
Scale
- 200 g of María biscuits
- 100 g of melted butter
- 1 can of sweetened condensed milk (397 g)
- 1 can of evaporated milk (360 ml)
- 4 eggs
- 1 cup of sugar (for caramel)
Instructions
- Preheat the oven to 180°C.
- In a bowl, crush the María biscuits until they become fine powder.
- Add the melted butter to the biscuit powder and mix well until fully incorporated.
- Press the biscuit mixture into the bottom of a springform pan to form an even base.
- In a saucepan, heat the cup of sugar over medium heat, stirring constantly until it melts and turns golden. Pour the caramel into the bottom of the pan over the biscuit base.
- In another bowl, beat the eggs, then add the sweetened condensed milk and evaporated milk. Mix until smooth.
- Pour the flan mixture over the biscuit base in the pan.
- Place the pan in a baking tray with hot water (water bath) and bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature before refrigerating for at least 4 hours.
- Carefully unmold and serve.
Notes
- Ensure the caramel is not burnt for the best flavor.
- This dessert can be made a day in advance for better flavor fusion.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Caramel Flan, Biscuit Base, Dessert, Sweet, Easy Recipe