FLAN

Desserts like flan, a delicious custard made from milk and eggs and topped with caramel, are famous worldwide. This flan recipe is the simplest and most delightful way to make individual crème caramels with just five ingredients.

FLAN RECIPE

Flan is a type of pastry. Vanilla essence and sugar are the main ingredients of flan, a traditional custard-like sweet dish.

The eggy dish is topped with amber-colored caramel sauce in this French confection known as crème caramel.

The Caribbean, Latin America, and the United States have a large following for flan. In Mexico, it was imported from Spain by the Spanish. Flan can be thought of as the Spanish equivalent of crème caramel.

Spanish, Mexican, Cuban, Puerto Rican, and Argentine flan recipes are only a few examples of the numerous regional varieties.

Sweetened condensed and evaporated milk are both used in some flan recipes. Easy to make and delicious, my recipe only requires five ingredients.

MAIN INGREDIENTS

Here are the items you’ll need for this crème caramel recipe:

• Eggs
• Sugar
• Vanilla extract
• Water
• Milk

HOW TO MAKE FLAN?

The caramel is first made by heating sugar and water to a dark amber color. Coat each individual serving dish with caramel sauce and set it aside.

After that, warm the milk and sugar together to form the egg custard. Add the warm milk mixture and the vanilla essence to the whisked eggs.

Bake the ramekins with the egg custard mixture. Before serving, chill in the refrigerator for a few hours.

COOK’S TIPS

• The caramel or flan sauce should not be burned. Sweets aren’t complete without a scoop of ice cream. Ideally, the caramel should have a rich, dark amber hue.
• Each ramekin should be coated uniformly with caramel sauce. Equal amounts of caramel sauce should be used.
• The flan’s velvety texture is ensured by straining the egg custard mixture before baking.
• Ensure there are no air bubbles in the egg mixture before cooking it.
• Slowly and carefully pour the egg mixture into each ramekin to avoid air bubbles.
• A water bath in the oven helps to keep the caramel flans moist and free of cracks. By using this method, the caramel custard does not get rubbery or dry.

FREQUENTLY ASKED QUESTIONS

FLAN VS CRÈME CARAMEL

• The distinction between creme caramel and flan is that they’re both egg custard desserts; therefore, there isn’t much difference. This sweet treat is known as crème au caramel in French. Flan is a custard-like dessert in Spanish.
• The dish can be made in various tastes, such as chocolate, coffee, or even coconut. They are often formed of eggs, milk, sugar, and vanilla essence at the most basic level of preparation.

CAN I USE SKIM MILK OR LOW-FAT MILK?

• You certainly can. I strongly advise you to use whole milk for the most satisfactory outcomes.

What is the average number of calories in one serving?

• With only 314 calories per serving, you may enjoy this meal to the fullest.

With this recipe, what are its complementary dishes?

Serve this dessert as a side dish for your main course. I offer the following recipes for a restaurant-style supper at home.

• SIZZLING CHICKEN FAJITA
• ITALIAN SHRIMP PASTA
• FILET MIGNON
• SPAGHETTI WITH CLAMS AND ZUCCHINI

INGREDIENTS

• 2 cups milk, whole milk preferred
• 1 teaspoon vanilla extract
• 4 eggs
• 1/2 cup sugar

CARAMEL:

• 1/2 cup water
• 1 cup sugar

Instructions

1. Caramel can be made in a small saucepan by combining sugar and water over medium heat. Keep stirring until the syrup thickens and darkens in color to amber. Turn the heat off.
2. Add equal amounts of caramel to each of the six ramekins. Make a little caramel for the top.) Turn the ramekins so that the caramel coats the bottom of each ramekin equally.
3. The oven should be preheated to 350°F (176°C)
4. Clean and preheat the saucepan (use low heat). Add the milk and the remaining half cup of sugar to the mixture. Turn off the heat as soon as the sugar has dissolved. Slowly whisk the eggs into the warm milk in a large bowl. A quick whisk of the vanilla extract is all that is needed. Preparation: Divide the custard mixture among the 6 ramekins.
5. The six ramekins should be placed in a baking pan that is large enough to hold them. Halfway up the ramekins, fill the baking pan with boiling water.
6. Once the cake has finished baking and a cake tester inserted into the center comes out clean, it is OK to remove it from the oven.
7. Remove the ramekins from the pan and allow them to cool for a few minutes before handling. Refrigerate them for a few hours after they’ve cooled down. The flan should be easily removed from the ramekins when ready to be served. Put it on a dessert plate and, if desired, drizzle it with more caramel sauce.

Notes

• Using a microwave for 10 seconds will help melt hardened caramel.