Pudding Flan
A classic creamy custard topped with rich caramelized sugar, perfect for dessert lovers who enjoy smooth textures and sweet, citrus-infused flavors.
Ingredients
Instructions
- In a heavy cast-iron pan, heat 1 cup sugar with 2 to 3 drops cold water, stirring constantly until the sugar melts and caramelizes, but does not burn.
- Pour the melted sugar directly into the baking dish, quickly coating all inside surfaces of the dish.
- Allow the sugar to harden to a candy consistency and set aside.
- Separate the eggs, and add the lemon rind to the egg yolks.
- Beat the egg yolks and lemon rind mixture and set aside.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture to combine.
- Pour the mixture into the prepared caramel-coated dish.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until set.
- Allow to cool, then refrigerate before serving.
Tips & Substitutions
For a smoother texture, ensure the egg yolks are well-beaten before folding in the egg whites. If you want a hint of sweetness without extra calories, consider using 8 Calorie Chocolate Kisses as a garnish. When melting sugar, keep the heat medium-low to avoid burning, and stir constantly for even caramelization.
Serving Suggestions
Serve the pudding flan chilled, unmolded onto a plate to showcase the caramel top. It pairs beautifully with fresh berries or a dollop of whipped cream for added richness. For a delightful twist, consider serving it alongside Aunt Lorena'S Date Loaf Candy for a varied dessert experience.
Storage & Reheating
Once cooled, cover the pudding flan with plastic wrap and refrigerate. It can be stored for up to 3 days. To serve, let it sit at room temperature for about 15 minutes before slicing, as this will enhance its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding Flan contains roughly 394 calories, with 10g protein, 71g carbohydrates, and 8g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of vitamin C and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar for the caramel?
If you're looking for a lighter dessert, consider using a sugar substitute like stevia or erythritol for the pudding mixture, but remember that the caramel will not set the same way.
What should I do if my pudding flan doesn't set properly?
If your pudding flan doesn't set after baking, it might need more time in the oven. Check for doneness by inserting a toothpick; it should come out clean. If it's still liquid, return it to the oven for an additional 10-15 minutes.
Can I add flavors like vanilla or almond extract?
Absolutely! Adding a teaspoon of vanilla or almond extract to the egg yolk mixture can enhance the flavor of the pudding flan. Be careful not to overpower the lemon rind, which should remain the star of this dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).