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Instructions:
- Prepare the caramel:
- In a saucepan over medium heat, melt 1 cup of sugar until it turns golden brown and caramelizes. Immediately pour the caramel into the bottom of a round flan mold or Bundt pan, tilting the mold to evenly coat the bottom. Set aside to cool and harden.
- Prepare the flan mixture:
- In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until smooth and well combined. Pour the mixture into the caramel-coated flan mold.
- Prepare the kunafa layer:
- Preheat your oven to 350°F (175°C). In a separate bowl, shred the kunafa dough into small pieces using your hands. Drizzle the melted butter or ghee over the kunafa dough and toss to coat it evenly. If you prefer a sweeter kunafa layer, mix in the powdered sugar.
- Spread the kunafa dough evenly over the flan mixture in the mold, pressing gently to ensure the kunafa adheres to the top.
- Bake the flan with kunafa:
- Place the flan mold inside a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan mold (this creates a water bath to gently cook the flan).
- Bake in the preheated oven for about 50-60 minutes, or until the flan is set and the kunafa is golden and crispy. To check if the flan is done, insert a knife or toothpick into the center—if it comes out clean, the flan is ready.
- Prepare the sugar syrup (optional):
- While the flan is baking, make the sugar syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and let it simmer for 5 minutes. Remove from heat and stir in the rose water or orange blossom water, if using. Allow to cool.
- Cool and unmold the flan:
- Remove the flan from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate it for at least 4 hours, or overnight, to allow it to set completely.
- Once chilled, carefully run a knife around the edges of the flan mold to loosen it. Place a serving plate on top of the mold, then invert the flan onto the plate so that the caramel and kunafa are on top.
- Serve:
- Drizzle with the prepared sugar syrup (optional) just before serving for extra sweetness and a touch of floral aroma. Slice and enjoy!
Conclusion:
Flan with Kunafa is the perfect marriage of two beloved desserts from different cultures. The creamy, caramel-flavored flan pairs beautifully with the buttery, crispy kunafa, creating a luxurious contrast of textures in every bite. Whether you drizzle it with fragrant sugar syrup or enjoy it as is, this dessert is sure to impress and delight anyone lucky enough to taste it. It’s an elegant and indulgent end to any meal!
Extra Tips:
- Be sure to refrigerate the flan long enough for it to set properly; overnight is ideal for the best texture.
- You can add a pinch of cinnamon or cardamom to the kunafa dough for a subtle spiced flavor.
- If you prefer, you can make the sugar syrup in advance and store it in the refrigerator for up to a week.
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