Description
A visually stunning flan dessert with distinct layers created using gelatin, offering a smooth texture and delightful flavor contrast.
Ingredients
Scale
- 1 packet (0.25 oz) unflavored gelatin
- 1/4 cup cold water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for caramel)
- 1 tablespoon water (for caramel)
- Optional: Food coloring for layers
Instructions
- Prepare the caramel: In a saucepan, combine 1/4 cup granulated sugar and 1 tablespoon water. Cook over medium heat, stirring occasionally, until sugar dissolves and turns a deep amber color. Pour immediately into a 9-inch round cake pan or mold. Swirl to coat the bottom.
- Soften gelatin: In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water. Let stand for 5 minutes to bloom.
- Make the flan base: In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
- Divide and color: Pour about one-third of the flan mixture into a separate bowl. If desired, add a few drops of food coloring and mix well. Repeat with remaining mixture and desired colors.
- Layer the flan: Pour a thin layer of the first colored flan mixture into the prepared caramel-lined pan. If using gelatin for firmer layers, dissolve the bloomed gelatin in a small amount of warm liquid from the flan mixture, then gently fold it into the portion of flan mixture you are using for that layer. Carefully pour this layer into the pan.
- Chill and repeat: Refrigerate the pan for about 15-20 minutes until slightly set. Gently pour the next colored layer of flan mixture over the set layer. Repeat this process with remaining layers, chilling each layer briefly before adding the next.
- Bake: Place the flan pan in a larger baking pan. Fill the larger pan with about 1 inch of hot water (water bath). Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still has a slight wobble in the center.
- Cool and chill: Remove the flan from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Unmold: To unmold, run a thin knife around the edge of the flan. Place a serving plate over the pan and quickly invert.
Notes
- Ensure each layer is set before adding the next to prevent colors from bleeding.
- The water bath helps the flan cook evenly and prevents cracking.
- Chill the flan thoroughly for best results when unmolding.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 100mg
Keywords: flan, gelatin, layered dessert, caramel, creamy, sweet, gelatin layers, jiggly, molded dessert