Grandpa Joe's
Flan

A Latin American version of Crème Caramel!

About this recipe

Flan and Crème Caramel are essentially the same dessert.  Both words are French, but Flan now has different meanings in different regions of the world.  For example, Flan has come to be perceived as a Spanish or Latin American dessert in the U.S.  In other regions, including Britain, Flan is a tart somewhat like a quiche.  This recipe for Flan differs from my Crème Caramel recipe in that the custard mixture is not heated before adding it to the individual ramekins.

Ingredients

  • sugar
  • ⅓ cup water
  • 2 tablespoons light corn syrup
  • ¼ teaspoon fresh lemon juice
  • 1½ cup whole milk
  • 1½ cups heavy cream
  • 3 large eggs
  • 2 large egg yolks
  • 1½ teaspoons vanilla extract
  • pinch salt
  • unsalted butter
  • freshly brewed espresso (optional, see Notes)

Directions

  1. To prepare the caramel, and using a medium nonreactive saucepan, bring a cup of sugar, together with the water, corn syrup, and lemon juice to a simmer, without stirring, over medium-high heat. 
  2. Wipe the sides of the pan with a wet cloth to remove any sugar crystals that might cause the syrup to turn grainy.
  3. Continue to cook until the syrup turns from clear to golden, swirling the pan gently to ensure even browning, about 8 minutes.  Continue to cook, swirling the pan gently and constantly, until large, slow bubbles on the mixture’s surface turn honey-caramel in color, 4 to 5 minutes longer. 
  4. When the mixture reaches the desired color, remove the pan immediately from the heat and, working quickly, but carefully, pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins.  Allow the caramel to cool and harden, about 15 minutes.
  5. To prepare the custard, whisk the egg and egg yolks together in a large bowl until just combined.  While whisking, add ¾ cups of sugar slowly until fully dissolved.  Add the vanilla, heavy cream, milk, and salt and continue to whisk.
  6. Strain the mixture through a fine-mesh sieve into a large container with a pouring spout.
  7. When the ramekins have cooled caramel at the bottom, brush the inside of each ramekin with melted butter.
  8. Pour the strained mixture into the ramekins until they are nearly filled.
  9. Place the ramekins in a roasting pan.  Add boiling water to the roasting pan until the ramekins are half submerged.
  10. Bake for 35 to 40 minutes on the center rack of a preheated 300° F oven, or until a paring knife inserted halfway between the center and the edge of the custards comes out clean. 
  11. Remove the custards from the water bath to a cooling rack, cool to room temperature.  Cover and refrigerate until ready to serve.
  12. To unmold, place the ramekins in a shallow pan of warm water for a few seconds to loosen the custard.  Then run a thin knife around the inside edge of the cup to further loosen the custard.  Place a plate on top of the ramekin and flip the custard onto the plate.
  13. Serve immediately.
Flan.  Mille grazie, Evelyn, for making the picture possible!

Notes

  • For an interesting twist, consider making an Espresso Flan.  Add a tablespoon of hot freshly brewed espresso to each ramekin before placing them in the oven.  The subtle coffee flavor makes it the perfect accompaniment to an after dinner liqueur.
Posted: July 2014; picture added: July 2015.