Flan, also known as crème caramel is a classic dessert enjoyed in many parts of the world. It consists of a velvety - melt-in-your-mouth, luscious custard with a rich amber caramel sauce. This is a memorable treat for sure!
IS FLAN A MEXICAN DESSERT?
While the exact origins of flan are debated, this delectable dessert has deep roots in various culinary traditions worldwide. Its origins can be traced back to ancient Rome, where versions of custard were enjoyed by the elite. Over time, flan evolved and spread to different parts of Europe, Asia, and Latin America, each region adding its own unique twist to the recipe.Β
In Spain and Latin America, flan became synonymous with celebrations and special occasions, often served as the grand finale to a festive meal. In these regions, the dessert took on the name "flan," derived from the Old French word "flaon," meaning a flat cake or tart. Meanwhile, in France and other French-speaking countries, it is known as "crΓ¨me caramel," reflecting the creamy custard base and the luscious caramel topping.Β
However, Spaniards brought flan to Mexico during the Spanish conquest. Since then it has become a truly beloved dish among Mexicans in all regions of the country. No "Dia Los Muertos" (Day Of The Death) altar is complete without a freshly made flan. In some parts of Mexico flan is flavored with coconut, and in other parts with coffee, or cream cheese.
WHAT IS FLAN MADE OFF?
Flan is a caramel custard, or pudding dessert similar to crème brûlée with a layer of caramel sauce. It is made of eggs, sweetened condensed milk, evaporated milk, heavy cream/or whole milk, and flavorings such as vanilla extract, orange zest, and Bourbon.
HOW TO MAKE FLAN
Ingredients and Preparation: The beauty of flan lies in its simplicity, with just a handful of ingredients coming together. The basic components include eggs, milk, sugar, and vanilla, though variations abound depending on regional preferences and personal taste.Β
To prepare flan, one begins by crafting the caramel sauce, achieved by caramelizing sugar until it reaches a rich amber hue. This caramel is then poured into the molds or ramekins, forming a decadent base for the custard. Next comes the custard mixture, a delicate blend of eggs, milk, sugar, and vanilla, which is gently poured over the caramel.Β
The key to a perfect flan lies in the baking process, ensuring even custard setting without curdling. This is achieved by placing the ramekins or pan in a larger one filled with hot water, creating a steam bath. This steam regulates temperature, preventing overheating and curdling of the eggs.
Once baked to perfection, the flan is allowed to cool before being chilled in the refrigerator, allowing the flavors to meld and the texture to firm up. When ready to serve, the flan is gently inverted onto a plate, revealing the glistening caramel sauce that cascades over the creamy custard.Β
HOW DO YOU KNOW WHEN FLAN IS DONE?
The flan is done when firm to the touch but not solid. The center will still be a little squiggly. That is normal and will set once cooled. Don't cook the flan any longer than recommended. Overcooking your flan will result in a rubbery, eggy final product.
Keep Flan in the baking dish until ready to invert a serving plate. Serve Flan chilled for the best flavor!
FLAN (CRΓME CARAMEL) SERVING SUGGESTION
Flan is an irresistible delight. Whether savored alone or complemented with vibrant fruit, velvety whipped cream, or a decadent chocolate drizzle. Its allure transcends all occasions, effortlessly transitioning from cozy dinners to extravagant celebrations. Across cultures and through generations, its enchanting taste continues to captivate hearts, making it a cherished dessert cherished by all.Β Enjoy!
Other Desserts you might be interested in:
BLACK FOREST TRIFLE WITH MASCARPONE CREAM
Enjoyed my work?Β If you have a moment to spare, your feedback would mean the world to me! Feel free to share your thoughts in the comments below and consider leaving a 5-star rating if you liked this recipe." Don't forget to stay connected by following me onΒ YouTube,Β Instagram,Β Facebook,Β andΒ PinterestΒ
Recipe
FLAN - CREME CARAMEL
Ingredients
- 1 cup sugar
- ΒΌ cup water
- 2 whole large eggs
- 6 egg yolks
- 14 oz sweetened condensed milk (1 can)
- 12 oz evaporated milk (1 can)
- Β½ cup heavy cream - Substitude with whole milk. No skim milk please!
- 1 tablespoon vanilla extract
- β teaspoon salt - a tiny pinch!
- 1 tablespoon Bourbon Whiskey, or a Orange flavored liqueur like Cointreau or Grand Marnier (optional)
- Orange zest (optional- from half of orange)
Instructions
- This Recipe should be made one day before serving!Preheat Oven to 300 Β° F Make the Caramel1. To a small saucepan add the sugar and water. Stir, then bring mixture to a boil over medium-high heat until the mixture begins to turn golden. Gently swirl the pan while it cooks until the mixture turns amber in color. This process takes about 10 to 15 minutes, so please be patient!2. Pour the hot caramel into a loaf pan. (My loaf pan measures 8 Β½ x 4 ΒΌ inches)The caramel will solidify when you pour it into the loaf pan. Not to worry, it will liquify again as it bakes!3. In a large bowl add the eggs, and egg yolks Note: You can safe the egg whites for another recipe. Would be perfect for pavlova. I have on my website a great recipe for a pavlova cake! Whisk the eggs until combined. Pour the sweetened condensed milk, evaporated milk, cream/or whole milk, vanilla extract, the optional liqueur, and a pich salt. If you would like to add a little orange zest, you can add it now. Make sure to scrub and wash the orange before zesting! Mix everything well together.4. Strain the mixture through a fine-mesh sieve into another bowl to remove any bits of egg and zest. * Please see my Note in the Note box below!5. Pour the strained mixture into the loaf pan over the caramel. Cover the loaf pan tightly with foil, and place it in a baking or roasting pan with higher sides, to make a water bath. Place the nested pans in the oven (center rack), then using a pitcher or a tea kettle - pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 80 minutes, until the flan has set around the edges. It will be still a little jiggly in the center. That is normal. The flan will set completely to a perfectly creamy custard when it cools! 6. Carefully remove the pans from the oven. Remove the foil, but leave the flan in the water bath until it cools to room temperature, about 1 hour.Remove the loaf pan from the water, and dry the bottom of the pan. Cover tightly with foil and allow to chill in the refrigerator overnight.AssemblyTo unmold the flan, carefully run a knife around the edges of the pan. Invert a platter with rim on top of the flan and turn the pan and platter over. The flan should slide right out. If not, try to run the knife around the edges again and repeat turning it over. Once released, remove the loaf pan. Using a rubber spatuala, scrape the remaining caramel onto the platter. Some of the caramel will remain hardened in the loaf pan - that is normal. Slice the flan and serve with a little more caramel sauce. Enjoy!!
Notes
- If using Orange zest, please run it to the strainer together with the egg mixture. With a spoon stroke the zest in the sieve to extract the oil. We don't want any pieces of egg or zest in the final mixture!
- Leftover Flan will be good for up to 3 days when covered tightly and stored in the refrigerator!
Nastassja
I LOVE THIS FLAN! My families and I's favorite dessert yet. I love how informative the recipe is and how easy it is to follow. So good. Y'all have to try this.