Dolce Diablo Flan (dried eggs)

View liquid egg formulation

Yield: 10 servings


Part 1 - Chili Caramel Sauce

Ingredients Percent (%) Grams Volume
Sugar, granulated 99.35 248.37 1 1/4 cups
Chili powder 0.65 1.63 1/2 tsp.
Total 100.00 250.00

Method of Production

  1. Place sugar in a heavy-bottomed pan with a splash of water. Heat slowly over medium low heat without stirring, moving the pan back and forth on the heat until sugar melts and forms a golden caramel.
  2. Add the chili powder swirl to combine, then quickly pour into a ceramic dish, turning to coat all sides.


Part 2 - Flan

Ingredients Percent (%) Grams Volume
Milk, whole 69.03 1035.31 34 fl. oz.
Vanilla pod 2.07 31.10 3-inch piece
Egg, whole, dried 4.32 64.76 3/4 cup
Water 12.95 194.28 6.5 fl. oz.
Sugar, granulated 11.47 172.02 3/4 cup
Cinnamon, ground 0.04 0.63 1/4 tsp.
Ginger, ground 0.04 0.63 1/3 tsp.
Vanilla extract 0.08 1.27 1/3 tsp.
Total 100.00 1500.00

Method of Preparation:

  1. Preheat the oven to 350° F.
  2. In a large pan, heat the milk and vanilla pod until it begins to simmer, then remove from the heat and take out the vanilla pod; discard the pod.
  3. In a medium bowl, whisk together the eggs, sugar and water, then slowly add the hot milk to the egg mixture. Add cinnamon, ginger and vanilla extract to the mixture.
  4. Place the prepared ceramic dish in a baking tray or roasting pan, and strain the mixture custard through a fine sieve into the dish.
  5. Fill the pan with hot water until the water rises halfway up the sides of the dish, then cover with foil.
  6. Bake for 50-60 minutes or until a knife can be removed clean; remove from oven and allow to cool until room temperature before refrigerating for at least 3 hours.
  7. To serve: run a knife around dish to loosen custard, then invert onto a serving plate.

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Main Dishes