Caramel-Topped Flan
62 comments »
Confession #1: Before this week’s recipe, I had never had flan.
Confession #2: After this week’s recipe, I officially do not like flan.
Perhaps it is an acquired taste? I had heard rumors that there existed a love/hate relationship between most people and flan. I thought for sure I would love it. I love pudding, custard, creme brulee, etc. In the end, I had a real problem with the texture and the fact that it was cold. It also tasted a little eggy to me, which may not have come across so much if it wasn’t cold (I’m only guessing). I really didn’t care for it, which was a shame, because it’s such a pretty and elegant-looking dessert!
Thank you to Steph from A Whisk and a Spoon for choosing this week’s recipe because even if I did not necessarily find myself head over heels with the flan, I have conquered yet another first in my kitchen and can now say that I have successfully made flan. I just personally didn’t care for it, but it’s hard to believe that we’ll love every single thing that we ever make! I’m just happy for the opportunity to try out new flavors and techniques.
Next week: Gooey Chocolate Cakes
Last week: Brioche Raisin Snails
Caramel-Topped Flan
Yield: 6 to 8 servings
Prep Time: 4 hours 30 minutes
Cook Time: 35 minutes
Total Time: 5 hours
Ingredients:
For the caramel:
1/3 cup sugar
3 tablespoons water
squirt of fresh lemon juiceFor the flan:
1 1/2 cups heavy cream
1 1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extractDirections:
1. Center a rack in the oven and preheat the oven to 350ºF. Line a roasting pan or 9"x13" baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.
2. Put a metal 8"x2" round cake pan --not a nonstick one-- in the oven to heat while you prepare the caramel. (If you are using small individual molds or ramekins, then skip this step. Use six 6-oz or seven or eight 4-oz ramekins or containers.) [Note: I cut the recipe in half and used one 16-oz. ramekin.]
3. To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber colored caramel, about 5 minutes--remove the pan from the heat at the first whiff of smoke.
4. Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to evenly coat the bottom with the caramel. Set the pan aside.
5. To Make the Flan: Bring the milk and heavy cream just to a boil. Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in vanilla. Still whisking, drizzle in about 1/4 of the hot liquid-- this will temper the eggs so they won't curdle. Whisking all the while, slowly pour in the rest of the hot liquid. Using a large spoon, skim off the bubbles and foam that you worked up.
6. Put your caramel-lined pan into the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour in enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if it sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there (small individual molds will take less time--start checking for doneness around the 25-minute mark). A knife inserted into the center should come out clean.
7. Remove the roasting pan from the oven, transfer the cake pan to a cooling rack and run a knife between the flan and the sides of the pan to loosen. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.
8. When ready to serve, once more run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-- the flan will shimmy out and the caramel will coat the custard.
Storing:
Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days. However, once unmolded, its best to enjoy it the same day.Serving: Bring the flan to the table and cut into wedges. Spoon some of the syrup onto each plate.
Playing Around-- Caramel-topped coconut flan: For a more tropical flan with a somewhat lighter texture, replace the heavy cream with a 15-oz can of unsweetened coconut milk and reduce the amount of milk to 1 cup.
(Source: Dorie Greenspan "Baking: From My Home to Yours" pages 395-397)
print
save
email
It looks great! I didn’t care for it either. I thought if I try it again really cold, that maybe I would. Probably not though.
Reply
Yeah, it’s definitely a love-hate relationship. Luckily, before this week I had already picked which side of the fence I was on – hate. But at least now you know where you stand, and at least it looks pretty!
Reply
Thanks April! Yeah, I’m not sure if I would like it no matter how cold it was
Reply
I had mixed reviews here also, I love the stuff and can eat it every day.
Ooh well there is always next week recipe.
Reply
*Gasp!* I’m so sorry you don’t like flan! I’ll step up and be a good friend. I will sacrifice eating it for you.
I only do these things for really close friends. 
Reply
Your flan looks great, though. We didn’t like it either, we prefer the crispy caramel layer of a Crème brûlée and the flan was to rich for my palate.
Reply
Great job, it looks wonderful. I think that I would not care to much for Flan but I would love the opportunity to try making it at some point.
Reply
LOVE your confessions!!! I was not a huge fan of this recipe but enjoy many other ones that are less jello-y. The more custard like it is, the better I like it!
Reply
Reply
Caitlin – Good to know that it may not be an “acquired taste” and I shouldn’t keep trying to eat it
noskos – I am looking forward to next week! Gooey chocolate cakes!
Aud – You’re such a great friend
You can have my flan!
Ulrike – Thank you! I agree – I love creme brulee, but just wasn’t a fan of the flan!
Amber – Thank you! While I didn’t care for it, I was happy to have been able to try something new and make it successfully!
Gretchen – Glad you enjoyed the confessions
I agree – I love custards, but I just didn’t enjoy this!
jbw – Chuckles on a Tuesday are always a good thing! Glad your husband could take care of your share!
Reply
Well it sure does look pretty! We’ll find out later today if I like flan, some husband got behind on the dishes and when I finally mustered up the motivation to make my flan I realized I had nothing to make it in
Reply
nikki – Hehe gotta get him on the ball! I was glad to have at least tried it!
Reply
Happy Birthday!!!!!!!!!!!
Reply
PS Happy Birthday! Hope it’s a good one!
Reply
Haha I know!
But more importantly HAPPY B-DAY!!!
Reply
Happy Birthday!!
Reply
Flan looks great – I’m with you though – I always fing eating flan feels like eating mucus (sorry to be so descriptive!) Ugh! I chickened out this week but def on baord for chocolate goodness!
Reply
Happy birthday ! Enjoy your day!
Reply
That stinks that you didn’t like it. I think it’s beautiful though. Hopefully you’ll like the chocolate cakes next week!
Reply
I bailed, so I cannot say much. It looks like a wicked good flan, as far as flans go?? And Happy Birthday babe! Hope its a fab one!
Reply
Thank you to everyone for the birthday wishes!
Reply
Helen – Thank you! And I can’t wait for the chocolate!
Amanda – I have no doubt that I’ll loooooove the chocolate cakes next week
slush – Yeah, I have no idea what a flan should look like, but I thought it was pretty haha. And thank you!
Reply
Lovely looking flan even if you weren’t thrilled with it! I think the chocolate cakes next week will be a real favourite with a lot of people! I can’t imagine anyone not liking chocolate, but then again, there are a few sick people in this world!
Reply
Lovely Flan and Happy Birthday!!
Reply
I love creme brulee and panna cotta, which are definitely in the same family as flan, but flan is definitely on the bottom of my list.
Reply
My confessions are the same as yours… it was not all I dreamed it would be (I am partially to blame).
P.S. I hear it’s your birthday! Happy Birthday!
Reply
Sorry you didn’t like it. It looks great though!
Reply
Your presentation looks great! I didn’t like the flan either. I hope you have a happy birthday and eat some dessert you do like!
Reply
Marie – Chocolate is certainly a crowd pleaser!
breadchick – Thank you, and thank you!
Kate – I, too, love creme brulee so I thought I would like flan, but lo and behold, I do not!
Carrie – Glad I’m not alone! And thank you!
Dianne – Can’t win ‘em all
But thank you!
Erin – Thank you! After hearing everyone’s reactions to the flan, I am convinced it is love/hate!
Reply
Happy Birthday!!!
Reply
I looks wonderful! I’m kinda with you on the whole custard thing…definitely a love or hate thing. BTW, Happy Birthday!
Reply
HAPPY HAPPY BIRTHDAY MICHELLE MI BELLE!! 21 right?
Too bad that flan was a flub for you but I do agree that its an acquired taste. I like flan but I don’t like bananas. I think its the same concept – texture, taste. Picture still looks flan-tastic as always…
Clara @ I♥food4thought
Reply
Its definitely love/hate with flan. I’m not sure how I feel about it. I was disappointed with mine but this was the first time I had flan so I can’t be sure I don’t like it. Your flan looks great though!
Reply
joythebaker – Thank you!
Annemarie – I do like other types of custards so I was surprised that I didn’t like flan… oh well!
CB – Thank you Dah-ling
Heather – Thanks! Maybe I will give flan another shot at a later date and see what I think!
Reply
I thought it was eggy, too! Goodbye, Flan. Hellooooo, Gooey Chocolate Cakes.
Reply
Rebecca – Amen sista! Bring on the chocolate!
Reply
I officially don’t like flan either!
Reply
well it looks really pretty! i’ve had flan once in my life and i was not a fan. so you’re definitely not alone. Happy Birthday
Reply
Melissa – It looks like there is a fairly large group of us!
kayte – Thanks!
Reply
HAPPY BIRTHDAY!!! (I keep trying flan hoping to like it some day…but nay, it’s just not for me) Hope your birthday is FANTASTIC!! :O)
Reply
Yeah, so, I’ve never been a flan fan either. Don’t know why. Oh well, it still looks lovely!
Reply
Happy Birthday!
Reply
Happy (Belated) Birthday Chelle!
Too bad the flan didn’t do it for you, cause it sure looked spectacular!
Reply
Beth – Thank you!!
hnhanks – Yeah, I don’t think flan is for me either!
Jennifer – Thank you!!
mari – Thanks, on both accounts!
Reply
Hope your birthday was great! Sorry you didn’t like the flan. I guess we can’t win them all!
Reply
It looks so good!
Reply
Despite your confessions this looks most professional and yes elegant. Well done
Reply
Rachel – Thanks! And you’re right – can’t win ‘em all, but at least I got to try something new!
Natalie – Thank you!
african – Aw, well thank you!
Reply
Hmm…I’ve always thought that creme brulee and flan tasted the same. I’m going to try making creme brulee sometime soon to see why I thought that.
Anyway, I’m sorry you didn’t like the flan. Yours turned it so prettily, and they seem to have such nice and smooth finish in your pictures.
Reply
i love custard deserts especially flan, i normally buy it from woolworths but i really want to try this recipe. please can you tell me what is heavy cream?
Reply
Hi CM – heavy cream would be the same as whipping cream. I’m not sure where you are located geographically, so I hope this helps!
Reply
Here in Mexico, I’m one of the “weird” ones that hate flan. I just don’t tolerate it. When I go to a party and there’s flan for dessert everybody goes crazy for it! Yeah, it tastes like raw egg with caramel… Not for me.
Reply
Pingback: Cinco de Mayo Recipes | Brown Eyed Baker
Pingback: Getting You Ready- Top 4 Cinco de Mayo Recipes « Antenna Magazine
Based on your recipe you have more egg whites than egg yolks, which I would say enhances the eggy taste. Some recipes even call for egg yolks alone. I would have suggested using condensed milk, half and half, just one whole egg and 4 egg yolks. But I assume you don’t want to make another batch of these anymore?
Reply
I never tried this foam but I usually make it with sweetened condensed milk and evaporated milk!! Sometime I add a pack of cream cheese for a more cheecake like down, its delicious!! Milk and eggs doesn’t sound very tasty, like u said maybe too effusion… Lol give it a try with condn. Milk and evaporated milk. It’s a can each , vanilla and 3 eggs, or if u add a pack of creamcheese add 5 eggs, and the sauce is just melted sugar in a pan…. Very delicious!!
Reply
Pingback: 20 Festive Cinco de Mayo Recipes | Biz Chicks
Hi Michelle! I think you should definitely try the Filipino version of flan. It doesn’t use any egg whites. It only uses yolks and instead of heavy cream, it uses condensed and evaporated milk to provide a very rich and “melt in your mouth” texture. It tastes very good, almost like a creme brulee. Please do try it!
It is also STEAMED and not baked. If you’d like to try it, let me know and I will ask my dad for the recipe! =)
Reply
Michelle on October 10th, 2012 at 5:34 pm
Hi Angeli, That sounds fabulous! I would love to try the recipe, feel free to email it to me!
Reply
I’m sorry you didn’t like the flan. I’m definetly in the “love flan” camp, it’s one of my favorite desserts. I must say this is the first time I’ve ever seen this recipe. My mother’s recipe seems very similar to Angeli’s with the use of sweetened condensed milk and evaporated milk in place of heavy cream/whole milk. I’d love to see you revisit or do some sort of comparison between the two recipes
I just recently stumbled across your site and it has quickly become one of my favorite food blogs!
Reply
Looks great! But I also share your resentment of flan. I also thought it was very “eggy” and eggs are to begin with not my favorite taste.
Reply
I made this yesterday.. It came out perfect, the texture was divine and it wasn’t overly sweet as most places make em. I will definitely be using this more often as my daughter is a flan-a-holic lol.
Your recipes are on point, its my 2nd one I’ve used from your blog and lets just say I’m gonna follow you till you run out of ideas.
Reply