This week I would like to introduce to you: Flan. Flan is a classic dessert from where I come from, is the kind of dessert that celebrates all those simple ingredients, it celebrates humbleness, indulgence, exquisiteness, and also sophistication. One cannot resist a dessert like this one! Believe me! This is a much-loved dessert in Argentina and 'we Argentinians' love to accompany flan with a dollop of dulce de leche! Is that too much indulgence?!...
Now, let's talk a little bit more about this delicious + simple + easy dessert. Traditional Flan is also known as caramel custard or cre'me caramel. And is a rich oven-baked custard dessert with a layer of soft caramel on top and it's not the same as crème brulee (which is another kind of custard! they come from the same family though but consistency and texture are a bit different...let's say they are cousins, ok?!
Now, going back to the Flan, Flan is quite popular throughout Latin and Central American countries, and every country has their own variation on 'how to prepare flan'.
Although every flan recipe will vary depending on country, regions, cooking time, procedure, flavors, textures, and liquids or milk substitutes, at the end they all taste delicious. Flan has conquered many palates, and has also spread in popularity as far as the U.S, Philippines and also Japan! Amazing, no?!
However, this Argentinian Style flan recipe it’s made with eggs, milk, sugar and vanilla essence. Only five ingredients are needed to create this Awesome dessert! Now, about the recipe; the caramel is a great complement to the flan but when making the caramel make sure you work quickly. Caramel is not difficult to make at all, it's just delicate. But I also added some tips that can help you when making caramel! Just let me know how it goes!
Now, about serving dishes; I always use little ramekins, I personally prefer serving the flan in individual-size dishes {ovenproof dishes} just because is super practical! But you can use any ovenproof dish you like, either large or small; ovenproof small teacups or bowls or a large round oven-proof pie dish (it would work well in a large mold too and will bake in about the same amount of time) Flan it's a terrific dessert worth to try and hopefully you will enjoy making it too.
Makes 8(depending on ramekin size)
Before Serving:
To remove the flan from ramekins/molds, run a knife around the edges of each of them. Place a plate over the ramekin and using both hands, invert both dishes and shake gently carefully, so that the flan and the liquid sauce/caramel un-mold onto the platter. Flan can be served warm or cool. Flan can be made the night before. Just keep it in the refrigerator.
'How To' s+Making Caramel Tips:
As I was telling you Caramel is not difficult to make at all, it's just delicate! So as delicate as it is, the first thing to have into account when making caramel is to work quickly + be careful not to burn yourself.
#1- Start with 1/2 cup water and 1 cup sugar ( don't add any butter, cream or milk to the preparation) just a little bit more water if needed. 2- use a wooden spoon. 3- cook in low-medium heat. 4- Stirring constantly with wooden spoon until the sugar starts to dissolve and it's color turn from a light golden to dark brown. 5- Texture of the caramel should be a bit thick and will harden almost immediately after pouring into ramekins.
For the caramel:
1/2 C. Water
1 C. Sugar (white sugar/ fine texture) or Coconut sugar for a Refined Sugar-Free version.
For the flan:
4 cups hot milk
1 / 2 cup sugar (or Coconut Sugar for a Refined Sugar-free version.)
6 eggs
1 1/2 tsp. vanilla extract Preparation:
First, preheat oven to 180 ° C / (350 F.)
To prepare the caramel:
Place sugar and water in a medium saucepan and simmer, stirring, until sugar dissolves. Bring to a boil, reduce heat and let simmer 5 to 10 minutes until caramel is made turning its color turn from golden brown to dark brown. Remove from heat. Working quickly but-- at the same time being careful not to burn yourself-- pour hot caramel into molds and spread throughout the base.
To prepare the custard:
1-Place milk and sugar in a saucepan and warm – do not let the milk boil-- over low heat, stirring, until sugar dissolves.
2-In a bowl beat eggs and vanilla for 2 minutes, pour into hot milk, and stir.
3-Strain the mixture into a container.
4-Divide the mixture into the coated ramekins /molds and place them in a baking dish.
5-Fill half of it with hot water and bake in bain—marie/ water bath for about 30 minutes or until a knife inserted in center of the custard comes out clean. Allow to cool, then refrigerate at least 4 hours before serving. Enjoy!
FAQs
One of the most popular Latin desserts, flan is a rich, sweet custard topped with caramel sauce. It's made with a mixture of eggs, milk, sugar, vanilla, and other flavorings, and then baked gently in a water bath until it is set but still creamy.
What country is caramel flan from? ›
What Country is Flan from? Flan is a popular dessert in Spain and Latin America, and its name and not so much its preparation varies from country to country. Flan napolitano is another name for Mexican flan with a caramel layer on the bottom that is inverted onto a serving plate so the caramel is on top.
What is Puerto Rican flan made of? ›
Flan is a classic Puerto Rican dessert (also known as an egg custard to many) and is made with a milk and egg base. Traditionally, this custard is poured over a caramelized sugar base, baked and flipped upside down to reveal a beautiful caramel topping.
How do you keep caramel from hardening in flan? ›
(The caramel will harden against the bottom of the ramekin almost immediately – this is normal, so don't worry about it!) Tilt the ramekins slightly to ensure the caramel covers the entire bottom.
What's the difference between Spanish flan and creme caramel? ›
Flavor: Flan recipes usually call for multiple types of dairy products, such as cream cheese, evaporated milk, and sweetened condensed milk. This gives a flan a tangier and sweeter flavor than that of a crème caramel, which uses only whole milk or cream, eggs, and sugar.
What is flan de caramelo in english? ›
Crème caramel (French: [kʁɛm kaʁamɛl]), flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
What country eats flan the most? ›
Spaniards brought flan to Mexico during Spanish conquest and occupation. Since then it's become a truly beloved dish among Mexicans in all regions of the country. Most people consider flan a dessert, but more and more people are finding excuses to eat it at all times of the day.
Which country makes the best flan? ›
Two things readily available in Cuba. But this is where the Cuban recipe for flan wins – because the custard is thicker and creamier. It's an easier flan recipe because it never has the opportunity to curdle like fresh milk-based flan. I've always felt that flan in other countries was too light, sometimes rubbery?
What is a Spanish flan called? ›
Flan is a popular dessert in Spain and Latin America, also known as creme caramel due to its indulgent custard base topped with delicious caramel.
What is the difference between French and Spanish flan? ›
French Flan vs Spanish Flan
The main difference is that the French version is baked inside a tart crust while the Spanish version is a pudding-like baked custard, usually baked in a water bath. The ingredients are pretty close, but the Spanish version usually does not have Cornstarch in it and is made with Milk only.
Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.
What is flan called in America? ›
Flan may refer to: Crème caramel, a custard dessert with clear caramel sauce, the most common US meaning. Flan (pie), an open sweet or savoury tart, the most common UK meaning.
Why is my homemade caramel so hard? ›
This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.
Why does my flan caramel keep crystallizing? ›
Crystals will form if the temperature is too high, and also if you do not keep up with wiping down the sides of the pot with a brush dipped in cold water.
What makes homemade caramel hard? ›
Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).
What is flan usually made of? ›
Flan is made from an egg custard. It can be based in whole cow's milk or cream, or canned evaporated or condensed milk. A popular variant named flan de queso is made with cream cheese.
What is flan made of in Spanish? ›
Flan is a popular Spanish dessert and different regions make different versions. It is essentially a custard dessert made by combining eggs, milk, sugar (or condensed milk), and vanilla and it is baked in a water bath similar to the way a Cheesecake is baked.
What is Brazilian flan made of? ›
I learned that pudim is a very famous Brazilian-style flan made with sweetened condensed milk, regular milk, eggs, and sugar.
