Description
Creamy, decadent Mascarpone Flan with rich caramel and velvety vanilla custard. Surprisingly easy to make!
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1/4 cup heavy cream (for caramel)
- 1 vanilla bean, split lengthwise and seeds scraped
- 16 ounces mascarpone cheese, softened
- 4 large eggs
- 1/2 cup granulated sugar (for the flan)
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/4 cup heavy cream (for the flan)
- 1 teaspoon vanilla extract
Instructions
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir gently to moisten all the sugar.
- Cook over medium heat. Do NOT stir.
- Watch for the sugar to bubble and turn a light golden color, then deepen to amber.
- (Optional) Swirl the pan gently if the caramel colors unevenly.
- Remove from heat when the caramel reaches a deep amber color.
- Carefully pour in 1/4 cup heavy cream. Be prepared for sputtering.
- Stir with a heat-resistant spatula until the cream is fully incorporated and smooth.
- Immediately pour the caramel into the bottom of your flan mold or ramekins, swirling to coat evenly.
- Let cool and harden completely.
- Preheat oven to 325°F (160°C). Prepare a water bath.
- In a large bowl, combine softened mascarpone cheese and vanilla bean seeds. Beat until smooth and creamy.
- Gradually add 1/2 cup granulated sugar and 1/4 teaspoon salt. Beat until well combined.
- Add eggs one at a time, beating well after each addition. Do not overbeat.
- Pour in whole milk, 1/4 cup heavy cream (for the flan), and vanilla extract. Beat until just combined.
- Gently pour the flan mixture over the hardened caramel in your prepared mold or ramekins.
- Carefully place the flan mold or ramekins into the prepared water bath. The water should come about halfway up the sides of the mold.
- Bake in the preheated oven for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Check for doneness by gently shaking the flan.
- Turn off the oven and crack the oven door slightly. Let the flan cool in the water bath for about an hour.
- Refrigerate for at least 4 hours, or preferably overnight.
- Run a thin knife or spatula around the edges of the flan to loosen it from the mold.
- Place a serving plate over the top of the mold. Holding the plate and mold tightly together, quickly invert them.
- Gently tap the bottom of the mold to encourage the flan to release.
- Carefully lift the mold away from the flan.
- Serve the mascarpone flan chilled. Garnish with fresh berries, whipped cream, or cocoa powder, if desired.
Notes
- Don’t overcook the caramel. Watch it carefully.
- Use softened mascarpone for a smoother flan.
- Don’t overbeat the flan mixture.
- The water bath is essential for even cooking.
- Cool slowly to prevent cracking.
- Refrigerate thoroughly to allow the flan to set.
- Prep Time: 25 minutes
- Cook Time: 60 minutes