Flan is usually prepared and served in individual cups as a single portion. It is also known as crème caramel or caramel custard. Creamy and sweet, flan should be prepared about four hours in advance.
In Latin America, flan is often topped with a layer of watery caramel sauce, which compliments the flan with the slight taste of caramel from the sauce and gives the pale yellow flan a golden hue. Nevertheless, if desired, the caramel sauce can be omitted. While flan mixes can be found in almost any supermarket in Latin America, or in the Latin section of other supermarkets, homemade flans are richer and creamier than box-prepared flans.
The caramel sauce should be prepared first.
Ingredients for Flan Caramel Sauce
- 75 g sugar
- 4 tbs water
Preparation of Caramel Sauce
- Add the sugar to the water in a small saucepan. Dissolve the sugar over low heat.
- Once the sugar is dissolved, continue cooking until it takes on a deep, light brown tone. Be careful not to burn it or overcook it - the flan caramel sauce should be of a slightly thicker consistency than water.
- Evenly divide the caramel sauce into five flan molds. Turn the molds to coat the sides with the caramel sauce and let cool.
Next the flan itself will need to be prepared.
Ingredients for Flan
- 500 ml milk (whole milk works best)
- 100 g sugar
- 1 cinnamon stick
- zest of one lime (or lemon)
- 5 eggs
Preparation of Flan
- In a medium saucepan, mix the milk with the sugar. Add the cinnamon and lemon zest and cook over low heat until just before the boiling point. Stir occasionally.
- Meanwhile, beat the eggs in a separate bowl until light and fluffy and a pale yellow color.
- Remove the lemon zest and cinnamon stick from the milk mixture and take the pan off the heat source.
- Add the eggs slowly, stirring carefully. Stir it all together until thoroughly mixed.
- Pour the mixture into the previously prepared flan molds and cook in a double boiler for about 30 minutes, or until set.
- Once the flan is set, remove it from the double boiler and let cool. To serve, invert the mold onto an small plate and decorate with lemon or lime zest if desired.
In the U.S. this dessert is well-known in its Latin context, but it has also been a popular dessert throughout parts of Europe, where it is commonly referred to as crème caramel. There are also many regional variations around the world, from the Philippines to Argentina.
- Serves: 5
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Cooling time: minimum 3 hours
Kari Miller - Kari Miller is a teacher trainer, curriculum developer, and education consultant in Quito, Ecuador. Kari has a MALS (Master of Arts in ...
