Flan
Growing up, I thought pudding was something that was made by taking a package of Royal Pudding and Pie Filling™ and mixing in the required ingredients. I always had a sweet tooth, but I think it took me quite a few years before I tried butterscotch pudding as an adult since the processed taste still lingered in my memory.
Rice Pudding, on the other hand, was something I always knew was made from scratch. My grandmother, Freida Miller (a/k/a Nana), would have a big glass bowl ready for us to dig into. Occasionally at Nana’s house there were small glass cups filled with chocolate custard, but I do not remember seeing those made and therefore I do not know if they were from a package or made from scratch.
As an adult, I learned about crème brulee. Ah, that was a wonderful day indeed, savoring the smoothness of the custard with the sugar that is caramelized on top. I love the variety of flavors that crème brulees are made with – even the more savory ones, but the traditional flavors are still my favorites.
Yet with all the love of custards, puddings and crème brulees, it was not until my brother married his wife that I learned about a real treasure, flan. Millie is from a Cuban family, and they all seem to know how to make the most incredible dishes. A meal with Millie’s family is more like a feast, sometimes complete with the whole roasted pig.
At the end of one meal, Millie brought out this round pan that had locks on the side of it to hold the top in place. I was lost. Then to my amazement, Millie took the lid off, put a plate of the top and flipped the whole thing over. After giving it a firm shake, Millie lifted the bottom off this incredibly creamy custard-like dessert, but instead of the sugar being caramelized and crunchy on top, like a crème brulee, it was dripping over the side begging to be slurped up. All that I wanted to do was sit with a spoon and dig in, drenching each bite with a little bit more of the syrup.
When I came home from that trip, I called Millie and asked for the recipe. She told me that it was Rosalia Viqueira’s (Millie’s mom) recipe and gave me the instructions on how to make it. I ordered two of the flan pans online and set out to replicate the amazing dessert I had up north. I was a tad nervous about caramelizing the sugar. Do I stir it all the time? Do I leave it alone? How dark is too dark? Will it get darker as it bakes?
What I realized was that it really is not a difficult recipe to make. To the contrary, in fact. The caramelizing took longer than I thought it would. I guess I went wrong thinking that once I put the sugar in the pan and turned the stove on, it would be fast. I also learned very quickly that the flan pans are very thin, and therefore I needed to use a cloth or oven mitt when swirling the caramelized sugar around the pan.
After that, everything was easy as can be. The custard ingredients are mixed in one bowl and then poured into the flan pan, which goes into a water bath and is baked for one hour. I think the trickiest part to making flan is lifting the flan pan out of the scalding water so it can cool. Patience and a steady hand are needed, but I am always up for a challenge.
One other great thing about flan is that it sits overnight. I entertain quite frequently, and having a beautiful, delicious dessert that is made ahead of time is a real bonus in my book.
I was a bit curious about the origins of flan. Living in South Florida, flan is a staple at many Central and South American restaurants, which could be an explanation for why I never made this discovery in Cleveland. Yet flan recipes were found in ancient Rome, both the sweet and savory kinds. Through the centuries, many things died out. Fortunately, flan is not one of them.
The Spaniards made variations of flan as we know it, mostly sweet ones with the caramelized sugar. When Christopher Columbus made his way over to America, flan did as well, continuing down through Central and South America, for which I am very thankful.
I may be a bit slower on discovering flan than the explorers were discovering America, but now that I have found it, flan is a constant dessert in my home. Thank you Christopher Columbus!
Flan | | Print |
- ¾ cup sugar
- 4 eggs
- 1 – 14 ounce can sweetened condensed milk
- 2 cans whole milk (using the can from the sweetened condensed milk for measuring)
- 1 teaspoon vanilla extract
- Preheat oven to 350°. Set aside flan pan and oblong pan that flan pan will fit into.
- Place sugar in small sauté pan. Cook over medium low heat until the sugar caramelizes, stirring periodically. Nothing will happen for about 7-10 minutes, then the sugar will harden into little balls until it very quickly caramelizes. Immediately pour the caramel into the flan pan. Swirl the caramel on the bottom and up ½ to ¾ of the side of the pan. Be careful, as it is very hot at this point. Set aside.
- Gently beat the eggs in a large mixing bowl, using a whisk. Add sweetened condensed milk, milk and vanilla and whisk until well combined. Pour mixture into flan pan. Cover and lock the flan pan lid into place. Tie a large piece of butcher’s twine around the flan pan as though it were a gift box (there will be an ‘x’ pattern at the top of the lid.)
- Lifting by the string, place flan pan into a larger pan and pour hot water into the pan until the water is halfway up the flan pan. Keep the bow of the twine out of the water to avoid burning when removing.
- Bake in 350° oven for 1 hour. Using pot holders, hold the twine to lift the flan pan out of the water. Place the flan pan onto a dishtowel to dry off the bottom and then use pot holders to transfer the pan to a cooling rack.
- Cool completely on cooling rack. Cover and refrigerate overnight.
- Just before serving, lift off top and run a small spatula around the side of the flan. Place serving plate (use one with a lip) over top of flan, turn over and shake the flan out of the pan. Remove pan and allow the caramel to drip over flan. Slice and serve.
- Betsy’s Tidbits:
- Flan pans are available at some specialty food stores and through GourmetSleuth.com .
- The spatulas are used to remove the flan pan from the hot water because oven mitts will end up wet from the water and burn your hands.
wow how amazing. I can’t possibly make this with my shaky hands but I do love flan, the old fashion Cuban style. Maybe on day I will get to taste this lovely dessert.
This was the first recipe I read and Betsy your style of writing is charming and the recipes are clear.
Wonderful blog and I shall keep reading. I am a fan for sure.
e
Thank you so much Elaine. Give me a day or two to see if I can help find a solution that would allow you to make flan yourself.
I appreciate your support of my blog. Happy reading and sweet eating!
Elaine, I figured it out, with a little help from my sister-in-law Millie.
Rosalia always covers the flan pan and ties it with butcher’s twine before baking it in a pressure cooker. I do not have a pressure cooker and therefore baked it as I had previously instructed. After your comment to my blog, I experimented, realizing that there has to be a way to make this a user friendly recipe for those whose hands are a bit shaky. Guess what? It works! Cover the flan pan with the lid and then tie it like a present with butcher twine. Keeping the strings of the twine out of the water makes lifting much easier. If the pan is too warm (due to the hot caramel) to tie the twine around, simply let the pan sit for a few minutes before wrapping it.
Thanks again for your comments. They helped many of us learn something new!
I am a chocolate person, and generally my rule is that dessert is not worth it if it’s not chocolate. But this is one non-chocolate dessert that breaks all of my rules. Betsy’s flan is pretty much my favorite non-chocolate dessert ever — really one of my favorite desserts, chocolate or not!
Thanks Julie S. I also find myself gravitating towards this one. I am still not sure if it is the extra caramel that I get to drown the flan in or just the creamy custard that does it for me the most. Ultimately, I guess it does not matter as long as we both get to eat some.
Another AMAZING dessert you treated us to! Keep them coming, pleeaasse!
With tremendous pleasure KJS. Thank you!
I like the valuable info you provide in your articles. I will bookmark your blog and check again here regularly. I’m quite sure I’ll learn many new stuff right here! Best of luck for the next!
Thanks so much Shonta. I’m so glad you found Desserts Required.
I love knowing some of the history behind flans, Betsy! I had no idea they were served in ancient Rome and that it come over with Columbus!!
Susan,
Thanks so much. I love learning about the origins of recipes.
HI! I love this dessert and remember having it in the little cups at Nana’s. In fact, I have the roasting pan, with all the little cup circles ingrained in the pan! Love this desert! May have to try it….
Suzie,
I remember Nana’s custard cups and I loved them, too! You have to give Flan a try. It’s like Nana’s custard…on crack!