Is there a dish that you make that makes you hold your breath until it is served? This Creamy Caramel Flan will have you anxious for sure.Jump to Recipe
The making of flan is very delicate. The caramel sauce is so touchy. You cannot take your eye off the water and sugar while cooking. You need to watch without stirring and using a pastry brush wet with water, wipe the sides to the caramel does not stick to the sides. Once the caramel develops, it needs to be added to the ramekins quickly and efficiently before it turns hard.
As I like to do, I researched the origin of flan. I found a very resourceful piece on a blog called WE ARE COCINA. What I learned was the recipe goes back to Roman times. Romans were the first group to domesticate chickens, and therefore, eggs were abundant. The first flans, known as flado, were savory. Eventually, sweeter versions were created using honey.
The filling for these flans are a mixture of milk, heavy cream and eggs. The mixture is heated to form a custard like filling before the whole flan is cooked. The flan is placed in the oven sitting on a tray filled with water to promote even cooking. The flan is removed the oven and served immediately. The flan coaxed out of the ramekin and is turned upside down serve. If done right, the topping is the caramel running down on to the serving plate.
The cast of characters.
The making of the custard.
The making of the caramel topping.
The Creamy Caramel Flan Plated.
Creamy Caramel Flan
My Creamy Caramel Flan is a very tricky dessert to make. Why should it be – it hails from Ancient Rome. The dessert has no margin for error in execution.
- 1 Cup Sugar
- 1/3 Cup Water
- 1 3/4 Cups Heavy Cream
- 1 Cup Milk full fat
- 1 Tsp Vanilla
- 1/2 Tsp Salt
- 3 Large Eggs
- 2 Whole Egg yolks
- 7 Tbsp Sugar
Combine cream, milk and salt in medium saucepan. Add the vanilla into cream mixture. Bring to simmer over medium heat. Once combined, remove from heat and let steep 30 minutes.
Now, begin making the caramel sauce (directions below).
To finish the custard, whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually add the cream mixture into egg mixture. Mix gently, creating an airy filling.
Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. This should take about 10 minutes but watch carefully. Quickly pour caramel into eight 3/4-cup ramekins. Using oven mitts as aid, immediately tilt each ramekin to coat some of the sides.
Set ramekins into 13x9x2-inch baking pan filled with water about halfway up the side of the ramekins.
In a 350 degree oven, bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Place in the fridge and chill for 2 hours. To serve, run small sharp knife around the side of the ramekin to loosen the flan. Turn over the ramekin onto the serving plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve. Enjoy!