Dolce Diablo Flan (dried eggs)

View liquid egg formulation

Makes 48 portions

Scaled to 15 lbs.


Chili Caramel Sauce

Ingredients Pounds Ounces % of Weight
Sugar, granulated 1 14.7 12.79%
Chili powder 0 0.2 0.10%

 Method of Preparation:

  1. Preheat oven to 350° F.
  2. Place sugar in a heavy based pan with a splash of water. Heat slowly without stirring, moving the pan back and forth on the heat until sugar melts and forms a golden caramel.
  3. Add chili powder.


Flan Build

Ingredients Pounds Ounces % of Weight
Milk, whole 10 3.9 68.30%
Vanilla pod 0 5.0 2.07%
Sugar, granulated 1 14.7 12.79%
Whole egg solids 0 9.1 3.79%
Cinnamon, ground 0 0.0 0.02%
Ginger, ground 0 0.0 0.02%
Water 1 12.1 11.72%
Vanilla extract 0 0.2 0.10%
Total 16 12.1 112%

Method of Preparation:

  1. Warm six ramekins by rinsing in hot water, then dry.
  2. Divide the caramel between the six dishes, turning to coat all sides.
  3. Place milk and vanilla pod in a large pan and heat until it just begins to boil. Remove from heat.
  4. Stir together sugar, whole egg solids, cinnamon and ginger until well combined. Add water, stir until eggs are hydrated.
  5. Remove vanilla pod from milk. Slowly add the milk to the egg mixture. Add vanilla extract.
  6. Place ramekins on a baking tray or roasting pan, and strain the mixture through a fine sieve into each ramekin.
  7. Fill the pan with hot water until the water rises halfway up side of ramekins.
  8. Bake for 56 minutes or until a knife can be removed clean; remove from oven and allow to cool. Refrigerate for at least 3 hours.
  9. To serve: run a knife around edge of ramekin to loosen custard then place upside down on a plate.

Equipment Needed:

  • Sauté Pan
  • Ramekin 6 each
  • Rubber Spatula
  • Whisk
  • Large Pot
  • SS Bowl
  • Fine Sieve
  • Roasting Pan

Chef’s Tip:

For increased heat add additional chili powder to the caramel sauce. For more unique shapes, bake in a rectangular sheet tray and cut with a paring knife or cookie cutter once cooled.


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