White Chocolate Flan with Peppermint Caramel Sauce (Pudim de Chocolate Branco com Calda de Caramelo e Hortelã)
- Written by Cynthia Presser
It is no secret that flan is my favorite dessert. I love all sorts of flavors and variations, and I really wanted to create a recipe using the traditional flavors of the holidays. So after a lot of thought I came up with a recipe for a White Chocolate Flan with Peppermint Sauce, and I am proud to say it turned out exactly how I had dreamed it would: rich, smooth, and with just a touch of peppermint flavor.
This dessert translates all the amazing sweet tastes of Christmas! In fact, it is even more special to me because I was able to add some flavors of the Holidays in the United States to a traditional dessert from my country: Brazil. Merry Christmas friends! Feliz Natal amigos! I hope a slice of my flan brings a smile to your face this holiday season!
Ingredients for Sauce:
- 2 cups sugar
- 8 candy canes, finely crushed (see Cook’s Notes)
Ingredients for Flan:
- 2 cans (14 ounces each) sweetened condensed milk
- 2 cups heavy cream
- 5 eggs
- 1 tablespoon butter
- 11 ounces white chocolate chips
- 2 candy canes, roughly crushed (see Cook’s Notes)
In a medium sauce pan over medium heat, pour sugar and stir. Remain stirring until sugar completely dissolves and mixture turns golden brown, about 10 to 12 minutes. Remove from heat and add crushed candy canes, whisking vigorously until completely incorporated. Pour caramel into a 10-inch mold pan, swirling caramel to completely cover the base and about 2-inches up the sides. Allow to cool and harden.
Preheat oven to 375degres F. Mix sweetened condensed milk, heavy cream, eggs and butter in a large blender. Blend for 20 seconds. Transfer to a large bowl.
Melt white chocolate in the microwave oven (approximately 1 minute and 30 seconds), or place white chocolate chips in a small sauce pan over a water-bath (bain-marie) on the stove top and stir until completely melted. Whisk melted chocolate into bowl until incorporated. Using a large spoon, remove the foam that forms on surface and discard.
Pour milk mixture into the mold pan (caramel must be hard) and cover with aluminum foil.
Place mold pan in a large ovenproof pan and fill it with warm water, half of pan depth. Carefully transfer to oven and bake for 1 hour to 1 hour and 15 minutes. The flan is ready when you stick a knife in it and it turns out clean.
Remove from oven and water filled pan. Let cool down completely. Refrigerate for 8 hours or overnight.
Gently run a small knife around mold pan. Carefully flip it over a large plate. Scrape as much caramel as possible from mold pan and pour over flan. Garnish with crushed candy canes, slice and serve.
I used a coffee grinder to finely crush the candy canes that were infused into the caramel sauce. It turned the candy canes into a fine powder and it easily incorporated into the caramel while I was whisking, resulting in a perfectly smooth peppermint caramel. Try using a blender or food processor if you don’t have a coffee grinder.
To “roughly” crush the candy canes that garnished the flan, I place them into a plastic bag and smash them with a meat mallet. It was also stress relieving!
Also check my classic Brazilian Flan recipe. You can never go wrong with a classic!