Flan – Simple 5 Ingredient Dessert

Flan has different names together with crème caramel or just custard. This flan recipe is a model of Spanish flan or crème caramel—a easy caramel topped baked custard. This basic dessert solely has 5 components and it’s tremendous easy to make. I posted this initially years and years in the past and have up to date it to make it much more easy and straight-forward.

Flan will at all times remind me of my late grandmother, Corina. She was from Venezuela. My grandmother was not captivated with cooking, however she did have just a few dishes she made us grandchildren on occasion. Flan was considered one of them. I’ve at all times had a candy tooth so my recollections of her flan have loads of endurance. 🙂

Elements

• Granulated white sugar
• Eggs
• Sweetened condensed milk
• Evaporated milk
• Vanilla bean

make Flan

In a small pot warmth the sugar over medium warmth till dissolves and turns a light-weight brown shade. It ought to start to odor like caramel. Take away from warmth and pour the liquid into the ramekins, distributing it equally.

In a big mixing bowl stir collectively the egg yolks, sweetened condensed milk, evaporated milk and seeds from the vanilla bean. Stir till the components are effectively mixed. Pour into the ramekins.

Bake at 350°F in a water tub for 45 minutes. They may nonetheless have a slight jiggle even after baking. Enable to completely cool after which refrigerate for no less than an hour. I prefer to make flan the day earlier than I plan to serve it so it could possibly refrigerate in a single day.

Run a skinny knife across the fringe of the flan, between the custard and the ramekin dish. Then place a small plate over the ramekin and flip over. The flan ought to simply take away from the ramekin, if not give it just a few gentle faucets to loosen the underside. A number of the caramel will pour out the perimeters, that is regular and provides to the presentation.

Suggestions and Notes

• Evaporated milk will be substituted for entire milk on this recipe.
• I exploit 6 egg yolks as a result of I really like the richness and shade it brings to this recipe. That being stated you possibly can use 3 eggs (whites + yolks) as an alternative. However when you do use all yolks save the white to make meringue, egg white bites or omelettes.
• Vanilla bean will be substituted for 1 teaspoon vanilla extract. However I actually love utilizing vanilla bean on this recipe because it provides that stunning speckled look to the flan in addition to a lot taste. Spanish flan is a quite simple, product of only a few components, so utilizing prime quality vanilla bean elevates it.
• Suggestions for baking with a water tub. I’ll place the ramekins in a casserole or roasting pan, no matter I plan to bake them in. Then fill with the caramel and custard batter. I warmth water in my gooseneck kettle (to 200°F or round this) after which as soon as I place the baking pan within the oven I fastidiously fill it with the recent water. Eradicating the pan from the oven as soon as baking is finished is the toughest half—simply watch out to not spill the recent water.
• As a substitute of 6 ramekins you possibly can bake this in a single, 9-inch glass pie pan for one massive flan as an alternative of particular person ones. Enhance the baking time by 5-8 minutes.

Extra Latin American and Tex-Mex Recipes

Flan will be served all on it’s personal, no styling mandatory. However within the above photographs you possibly can see I saved the used vanilla bean and styled just a few of the flan with that. An alternative choice that I believe is tremendous enjoyable is creating crunchy sugar tops to position on prime of the flan earlier than serving. The crunchy sugar is a enjoyable juxtaposition to the silky easy custard—very similar to crème brûlée.

Sugar High Elements

• Granulated white sugar
• Gentle corn syrup
• Water

make Spun Sugar

First put together your work floor. Place just a few small bowls down on a chopping board. Frivolously oil them. Additionally ensure your work floor is roofed with plastic wrap or wax paper in case a few of your sugar will get off the chopping board.

In a small pot, stir collectively the sugar, corn syrup and water over medium warmth till the sugar dissolves. Flip the warmth up and use a sweet thermometer to verify the sugar’s temperature. As soon as it reaches 300°F, take away from the range prime. Enable the combination to chill to round 280°F.

Dip a fork within the combination. Pull the sugar up over the oiled bowls and wave it round, like a wand. This may stretch the sugar and provides it time to chill some because it drops towards the bowls. I prefer to put on an oven mit whereas I do that. All the time watch out whenever you work with actually sizzling sugar. As soon as that cools, evenly oil your clear arms and gently work the spun sugar off the bowls. Frivolously press to type small nests; place over the tops of your inverted flans.