Winter Flan With Scotch Caramel

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Happy Friday!! Weather is cooling off so it’s a good time to start baking Fall desserts like this one. Don’t get scared when I say “spice flan”, i don’t use hot chillies or anything like that. I called it “spice flan” because of all the spices that I use in the custard.

I know many people are not into flan BUT this one is a Peruvian version with Fall flavors plus it has scotch in the caramel. It really tastes amazing and the texture is on point. My husband was not a flan fan but every time I make this version of flan, he loves it and he wants more.

Let’s start with the recipe.


For the caramel

1 cup sugar

1/2 cup water

1-2 tablespoons Scotch/Whiskey (optional)

For the flan

1 can condensed milk (I used lactose-free condensed milk by La Lechera)

1 can evaporated milk (lactose-free too)

5 eggs, large

1 teaspoon vanilla extract

1/4 ground ginger

1/4 ground cinnamon

pinch of ground cloves

pinch of ground nutmeg


For the caramel

1.- In a saucepan mix water and sugar over low heat. When the sugar is all dissolved, turn up the heat to medium-high and let the mix of sugar/water turn into the caramel, this will take about 10-15 minutes, do not mix , just keep an eye that it doesn’t burn because it will taste bitter. Add the scotch and be careful it will flame up.

2.- When it’s ready pour into a ( 8 inch) baking pan OR a loaf pan (that’s what I used), covering all the inner surface with the caramel. Be very careful with your fingers, and don’t even dream of tasting it with your tongue. Hot caramel is dangerous. Let it cool.

For the flan

1.- In a blender, mix eggs, condensed milk, vanilla and spices. After is all mixed, use a sieve to catch any egg part that did not get mixed and then pour into the baking pan. Put the baking pan inside a larger pan with about 2 fingers high of hot water.

2.- Bake for 1.5 hours. Let it cool completely. After 1 hour of baking cover the top with foil so it doesn’t get too dark.

3.- Let it cool to room temperature. Finally, refrigerate it overnight.

4.- Run a knife around the border and turn the flan over a bigger plate. If that doesn’t help, put the pan over some warm water for a couple of minutes, then try to turn the flan over again. Have patience, sometimes, it takes a little bit of time. Keep refrigerated.


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