Let's get grilling
Preheat Masterbuilt 1080 Smoker+Grill to 350°F.
Combine the sugar and water in a small, heavy-bottomed saucepan.
Place on grill, with lid, and bring to a simmer over medium heat.
Swirl the pan occasionally until caramel is lightly browned (this takes approximately 10–15 minutes).
Pro Tip: For more heat, use the sear side of the Gravity Series’ grill grates.
Immediately pour the caramel into an oven-safe container, suitable for the flan. Tilt the dish to evenly coat the bottom. Set aside to cool.
To make the custard, combine the evaporated milk, condensed milk, half & half, vanilla extract and ground cinnamon in a medium saucepan.
Place on grill and bring to a simmer over low heat, stirring occasionally until it simmers for 5–8 minutes. Remove from grill and let stand for 15 minutes.
Whisk the eggs in a medium bowl. Slowly add the cooled down liquid to the eggs and whisk slowly until well-combined.
Pour mixture into the flan container or baking dish over top of the caramel.
To make a water bath, place the baking dish with the flan mixture into a large deep roasting pan. Fill pan with enough hot water to come a little more than a third of the way up of the baking dish.
Place in your grill and bake for about 60 minutes until the custard is set but jiggles slightly in the center.
Place a toothpick in the middle.If it comes out clean, then you are good to go.
Transfer the pan to a rack and cool for 1 hour.
Then transfer to the fridge until completely chilled or overnight.
Serve and enjoy!
Recipe created by Chef Ronaldo Linares, on behalf of Kingsford
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