Flan, also known as creme caramel outside of Spanish-speaking countries and the United States, is a custard-based dessert topped with a layer of caramel. It originated in Europe and later became very popular in Central and South America. Many people from the United States are familiar with this dessert through Mexican or South American cuisine. While there are many instant products available on the market, you can also make flan from scratch using easy-to-find ingredients and kitchen supplies. Making this custard is a bit difficult, but many cooks find that it is well worth the effort.
Basically, flan is a regular custard cooked in a pan lined with caramel. You can make individual servings in custard cups or a large sheet to be cut into portions when serving. The ease with which large amounts of custard could be made was in part responsible for the dessert's popularity in European and Latin American restaurants.
Below is a basic recipe, but once you have mastered this, you can experiment with flavored versions. In Valencia, Spain, for instance, the milk is replaced with the juice of Valencia oranges to create a regional favorite.
The first step in making flan is to make the caramel topping. Caramel is simply melted sugar, so to make this part, heat 0.25 cup (59.1 ml) water and 0.75 cup (150 g) sugar over medium to low heat in a saucepan. If sugar adheres to the side of the pan, use a moistened pastry brush to dislodge it.
Watch the pot closely, and remove it from the flame when the sugar begins to thicken and turn golden brown. It is easy to overcook caramel, so be vigilant. Put two ice cubes into the pan to stop it from cooking further. Next, pour the caramel into the baking pans, swirling it around to coat the sides evenly. Use a 9-inch (23-cm) diameter pan or smaller individual cups.
To make the custard, combine 2 cups (473.1 ml) of milk with the zest of one lemon, a cinnamon stick, and 0.25 teaspoon (4.5 g) salt, and bring just to a boil. While the milk mixture is cooling, beat six whole eggs, three egg yolks, 1.5 cups (300 g) sugar, and 1 teaspoon (4.9 ml) vanilla in a large bowl until uniform. Next, add the milk to the egg mixture, then strain the custard into the molds.
To cook the flan, place the molds into a larger dish filled with hot water. If you are using multiple molds, they should not be touching each other. Bake them in a 350°F (177°C) oven for about an hour, or until a knife or toothpick inserted in the center comes out clean. Cool the the molds until warm, then cover each with a serving plate and quickly turn it over to remove the custard. You can serve this dessert warm or refrigerate it to serve it cold.
