I. LOVE. FLAN! It’s simple. It’s decadent. It’s smooth, and it has CARAMEL! Caramel tops my list of favorite sweet anything. It is the best. If I had only one dessert option, it would be caramel. A chew, or a whole bowl. Just give me caramel. And then, give me some more.
Back to flan – It is the perfect finish to heavier meals. It’s also an anytime snack. It’s flan.
The best flan I’ve ever had came from the magical kitchen of Cousin Merary. In order to get more flan from her, I’d have to hop on a plane (not such a great idea at the moment) and fly just over the pond to her new flat where she awaits my children’s newest cousin. We’re about a month out from this special arrival, and I’m sure relaxing is about all she wants to do right now. So, I can only imagine the hardcore looks I’d get from her with such a request.
Nevertheless, I’ve got the anecdote. I remixed this batch of flan to include the espresso caramel from an earlier post – Espresso Panna Cotta. If you’re not up for the coffee flavor, just use water instead of espresso in that recipe. Otherwise, flan is pretty straight and to the point. Careful when you are tempering your eggs – stir continuously as you add the hot milk.
The result will be a smooth, light, and even slightly airy dessert. Although I love my flans, this flan is just a starting point. They range in texture and sweetness.
B-T-Dubbs, there will be more flan recipes. I told you. I love it!
I’ve prepared another video for you guys. I do hope you’re enjoying them. In this video, I decided to leave the music out. I use music for some pretty basic reasons: 1. the sounds were too loud in the background, 2. someone was screaming as though Freddy Kreuger entered the room, or 3. because I have a song that really just sets the mood and tone of the video. But this time, the natural sounds of Casa de Sift! are actually pretty sweet. No need to cover up love.
Ok now. Hope you like this recipe. Talk soon!
Espresso Creme Caramel
Smooth, silky, and light. While it's the perfect finish to heavier meals, it is the perfect anecdote to any sweet craving. Whip it up quickly, and give it time to chill in the fridge. Enjoy!
- 1 batch caramel See Espresso Panna Cotta recipe
- 1 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1 tbsp bourbon, rum, or amaretto optional
Preheat oven to 360 F.
Heat the milk, heavy cream, and sugar over medium low heat. Do not boil.
In a separate bowl, whisk the eggs.
Pour the hot milk into the whisked eggs while stirring continuously.
Add vanilla and liquor, if adding. Whisk to fully combine.
Strain custard into caramel coated ramekins. Fill about 2/3 of the way.
Put ramekins into a larger dish and add warm water to go about half way up the sides of the ramekins.
Cover the ramekins with foil. A loose overlay is fine.
Bake for 45 minutes to 1 hour. You should be able to insert a knife or toothpick into the center of the custards and have either come out clean.
Once removed from the oven, allow them to cool and then refrigerate them, covered.
To release them from the ramekins, simply slide a knife between the flan and the ramekin to loosen them, and turn them out onto your plate. Add more caramel!
I suggest whole milk for this recipe, but 2% will do. Do not use skim milk.
The recipe calls for 1/2 cup sugar, but if you like your desserts on the sweeter side, 2/3 cup will do. The caramel, once amber in color, can carry a pleasant bitterness that sways away from being "sweet". Making the custard portion a bit sweeter should not send this dessert into "sugar overload" status making the sweetness more palatable and welcome.
Do not overwhisk your custard mixture.
You need the water bath for moisture in the oven. It gets pretty dry in there. That dryness can cause your custards to crack open, and even to bake unevenly. Equally important, it keeps the caramel bottoms liquid-y. No water bath could result in stringy, or unpleasantly gelatinous caramel.
Whenever you open your oven for more than 5 seconds, you alter its temperature. Whenever you put a cold, or even room temperature pan inside of your hot oven, you alter its temperature. The oven is preheated at 360 so that when you put the large dish inside the oven filled with water, and room temperature ramekins, you will want to compensate for the inevitable temperature offset. I STRONGLY suggest using an oven thermometer for all of my recipes. This way you will be abreast of the temperature fluctuations. If not, preheat at 360, and keep it there. Your oven, at its hottest, should hover around 352-355 degrees F. This will ensure the middle of your flan is cooked properly.
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