American🍰 Sweets & drinks

Candied Kumquat Flan

Name: Candied Kumquat Flan
Total time: 3 h
Cuisine: American
Ingredients: 1 lb Fresh kumquats; 2¼ cups Granulated sugar (for simple syrup); 2 cups Water (for simple syrup); 1 Vanilla bean; 2/3 cups Granulated sugar (for caramel); ¼ cups Candied kumquat syrup; 2 tbsp Water (for caramel); 5 Large eggs; 12 oz Evaporated milk (canned); 14 oz Sweetened condensed milk (canned); 2 tsp Vanilla extract; ½ tsp Almond extract; 1/8 tsp Salt; ¼ cups Candied kumquats (for topping)

⏱ 180 min

A silky flan topped with decadent caramel, finished with candied kumquats. These flavorful citrus fruits add wonderful notes of sweet and sour complexity to the mellow custard.

Adapted from a video by Preppy Kitchen

Amazing Kumquat Flan Recipe

Watch on YouTube

Ingredients

Fresh kumquats1 lb
Granulated sugar (for simple syrup)2¼ cups
Water (for simple syrup)2 cups
Vanilla bean1
Granulated sugar (for caramel)2/3 cups
Candied kumquat syrup¼ cups
Water (for caramel)2 tbsp
Large eggs5
Evaporated milk (canned)12 oz
Sweetened condensed milk (canned)

Steps

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1
Prepare fresh kumquats by slicing them 1/8 inch thick using a sharp knife.
2
In a medium saucepan, combine granulated sugar and water, then bring to a boil over medium heat.
3
Once the syrup boils, add the sliced kumquats and split vanilla bean, stirring gently with a wooden spoon. Simmer for about 15 minutes until the kumquat slices become translucent.
4
Using a slotted spoon, remove the candied kumquats and transfer to a bowl or jar. Continue simmering the remaining syrup until it thickens to a maple syrup consistency, then pour it over the kumquats. Cool to room temperature and refrigerate.
5
Preheat oven to 325°F. In a small saucepan, combine 2/3 cup sugar, 1/4 cup candied kumquat syrup, and 2 tablespoons water. Gently mix to dissolve the sugar without stirring.
6
Heat over medium-high heat for about 8 minutes without stirring. When the caramel reaches a beautiful amber color, immediately pour it into a prepared 8-inch baking pan. Tilt the pan to coat the bottom evenly and set aside.
7
Crack 5 large eggs into a large bowl and whisk gently. Add 12 oz evaporated milk and 14 oz sweetened condensed milk, whisking gently without incorporating excess air.
8
Add 2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and 1/8 teaspoon salt. Stir with a spatula until the condensed milk is incorporated, then whisk gently until no egg streaks remain.
9
Place the 8-inch caramel-lined pan in a larger roasting pan. Pour the custard mixture into the baking pan, then add about 1 inch of hot water around it to create a water bath, being careful not to get water in the flan.
10
Bake at 325°F for 50 to 55 minutes until the center has a slight jiggle but the edges are set. Remove from the oven and cool to near room temperature, then remove from the water bath and refrigerate for at least 2 hours or overnight.
11
After chilling, add hot water to the pan around the edges to soften the caramel. Run your finger around the edges to loosen the flan, then invert onto a plate with raised edges to release it.
12
If any caramel remains unmelted on the bottom, place the pan in hot water to melt it, then pour over the flan. Top with 1/4 cup candied kumquats or more to taste.

Candied Kumquat Flan

Ingredients

Steps

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