For the Caramel Cloud Flan:
- 7 egg whites
- 175 g sugar or 14 tablespoons
Make the Caramel:
Preheat the oven to 150°C (300°F).
In a sauce pan, stir together the sugar and water until dissolved.
Place the pan directly over low heat on the stove. Let the syrup cook without stirring until it thickens and turns lightly golden—about 10 minutes.
¾ cup sugar, ¼ cup water
Carefully pour the caramel into your tube pan. Using a dish towel or oven mittens to protect your hands, gently tilt and rotate the pan so the caramel coats the bottom and sides evenly. Set aside to cool.
Make the Caramel Cloud Flan:
Separate the egg whites from the yolks. (Tip: Crack each egg over a small bowl before transferring the white to your mixer—this prevents spoiling the whole batch if one egg is off.)
7 egg whites, 175 g sugar
Beat the egg whites in a stand mixer on low . Once they begin to foam, increase speed to high.
Beat until stiff peaks form (10–15 minutes), then gradually add the sugar with the mixer still running.
Continue beating for another 10 minutes, until a glossy, firm meringue forms.
Bring a kettle of water to a boil for the water bath (bain-marie).
Spoon the meringue into the caramel-lined pan a bit at a time. Smooth the surface and gently tap the pan on the counter to remove air pockets.
🔥 Bake:
Place the mold inside a large roasting pan. Place the roasting pan inside your oven.
Pour the boiling water into the roasting pan to come halfway up the sides of the mold.
Bake for 1 hour, or until puffed, golden, and set. (It will rise a lot during baking, then settle as it cools.)
Remove from the oven and let sit 5 minutes.
🍽️ Unmold and Chill:
Run a thin knife around the edge to loosen any sticky spots.
Place a deep-edged serving plate over the mold and quickly flip to release.
Let cool, then refrigerate until fully chilled.
If you want to make a smaller or larger Caramel Cloud Flan, simply adjust the number of egg whites — just remember the rule: 2 tablespoons of sugar per egg white.
This version doesn’t use a lot of caramel, so if you prefer it extra saucy, feel free to double the caramel ingredients.
If you're scaling the recipe up or down, it's important to match your pan size accordingly.
Separate your eggs carefully! Even a tiny bit of yolk can prevent your egg whites from whipping to stiff peaks. To be safe, separate each egg over a small bowl first. If a yolk breaks, you can save that one for scrambled eggs without losing the whole batch. Then transfer the clean white to your main bowl and repeat. Trust me — it’s worth the extra step
Keep covered in the refrigerator. Best enjoyed within 2–3 days. Do not freeze.
Calories: 170kcal | Carbohydrates: 41g | Protein: 3g | Fat: 0.2g | Sodium: 44mg | Potassium: 44mg | Sugar: 41g | Calcium: 2mg | Iron: 0.04mg