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Flan (Crème Caramel): A Silky Custard with Golden Caramel
Flan, also known as Crème Caramel, is a classic dessert cherished across Spain, France, and many Latin American countries. This elegant dessert features a smooth, creamy baked custard topped with a delicate layer of soft caramel that adds a beautiful golden sheen and a bittersweet contrast to the sweet custard beneath. Its origins trace back to ancient Roman times, but it became especially popular in Spanish and French culinary traditions before spreading widely through Latin America, where each region has added its own variations and touches.
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What makes flan so irresistible is its silky texture and the perfect harmony between the rich, egg-based custard and the caramel sauce that gently coats the top. It is typically served chilled, making it a refreshing yet indulgent end to any meal. Flan’s simple ingredients and methodical preparation highlight the artistry of classic baking, offering a dessert that is both understated and luxurious.
Classic Flan (Crème Caramel) Recipe
Classic Flan (Crème Caramel) Recipe
Ingredients:
Ingredients:
1 cup granulated sugar (for caramel)
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract
Instructions:
Instructions:
Preheat the oven to 350°F (175°C).
To make the caramel, place the granulated sugar in a medium saucepan over medium heat. Cook without stirring until the sugar melts and turns a golden amber color, swirling the pan gently if needed. Immediately pour the caramel into a round baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside to harden.
In a large mixing bowl, whisk the eggs until smooth. Add the sweetened condensed milk, evaporated milk, and vanilla extract, whisking until well combined.
Pour the custard mixture gently over the hardened caramel in the baking dish.
Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the baking dish to create a water bath (bain-marie).
Bake for 50-60 minutes or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool in the water bath. Once cooled, refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges to loosen the custard, then invert onto a serving plate so the caramel sauce flows over the flan.
Frequently Asked Questions (FAQ)
Frequently Asked Questions (FAQ)
Can I make flan ahead of time?
Yes, flan tastes even better after chilling overnight, as the flavors meld and the texture firms up.
What kind of milk works best for flan?
Traditional recipes use sweetened condensed and evaporated milk, but you can experiment with regular milk and sugar, though the texture will differ.
How do I prevent the caramel from hardening too much?
Make sure to pour the caramel immediately into the dish and tilt it to coat evenly before it hardens.
Can flan be made without eggs?
Eggs are essential for the custard texture, so omitting them would change the dessert significantly.
Is flan gluten-free?
Yes, flan is naturally gluten-free, making it suitable for those with gluten intolerance.
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