Thursday, June 14, 2012


Flan, aka creme caramel, was an instant favourite of mine, when I took my first trip to Spain in grade nine. I was on the trip with my uncle and aunt, and at every lunchtime meal, the menu del did (menu of the day) would come with a dessert. I would always order flan! They still tease me about it to this day, but I still love it just as much and order it whenever I get the chance.

Flan is exactly like the French version called creme caramel. The bottom layer (which is then inverted to the top layer, which is why the top is darker than the bottom) of flan is a rich caramel, covered then by a creamy and luxurious set custard. This dessert is silky and smooth, rich, but light enough that you don't feel overwhelmed by it.

For a dinner party I catered last night, I served the flan with a few fresh raspberries sprinkled on top for colour and a bright taste for the dish.

Serves 6 - 8

- 6 egg yolks
- 1 whole egg
- 1 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1/2 cup 35% cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1 cup sugar + 2 tbsp water (for the caramel)

- Preheat oven to 350
- To make the caramel sauce, add 1 cup sugar and 2tbsp water to a pot on medium heat. Let the sugar begin to dissolve, stirring occasionally until completely dissolved into a liquid form. The caramel will be amber in colour. Be patient! It takes a few minutes!
- In a bowl mix the egg yolks, egg, evaporated milk, cream, milk, sugar and vanilla.
- Once the caramel has finished cooking, coat the bottom of an 8 or 9 inch pie pan with all of the caramel
- Then take your egg mixture, and strain the liquid on top of the caramel layer.
- Bake in a water bath (place pan in a roasting pan, with water halfway up the sides of the baking dish) and cook for around 45-50 minutes or until the custard is set
- Allow to cool in the fridge for at least 4 hours.
- To un-mold, run your knife along the edge of the flan. Place a plate of top and flip upside down. (Do this over a sink)
- Voila, a beautiful Spanish treat!

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