The Classic – Flan
After 8 weeks in Spain, this simple, but delectable dessert, eluded us. Every restaurant inquiry brought the same response – Lo Siento, no. There were stacks of manufactured versions available in every supermarket with flavours ranging from chocolate, coffee, orange and plain … and some were quite good … BUT these were not the quality I remember (or make at home). So here is the recipe I use – simple, easy (as long as you get the caramel right) and delicious.
6-8 Servings (depending on size of dishes) – Salmon Canning Jars or small heat-proof dishes, greased
- 2/3 cup of Sugar (for caramel)
- 1 cup Sugar (for custard)
- 4 cups whole Milk
- 4 large Eggs – room temperature
- 1 cinnamon stick broken in pieces
- 1 large piece of fresh orange peel
Preheat oven to 375C.
Simmer milk slowly for 10 minutes with 1 cup sugar, orange peel, and cinnamon stick – do not boil. Meanwhile make the caramel by melting 2/3 cup of sugar in a small, heavy-bottomed saucepan over a medium-low heat. Watch constantly and shake pan back and forth so that sugar turns an even medium brown colour as it melts, but doesn’t burn. IMMEDIATELY pour a little caramel into each dish — don’t worry if it doesn’t cover the bottoms entirely – it will during baking.
Let milk cool for a few minutes before straining into gently beaten eggs – STIR constantly while adding to prevent ‘cooking’ the eggs. Blend well and re-strain to remove any solid ‘eggy-bits’. Carefully pour mixture into dishes and remove any air bubbles.
Place filled molds into a large pan of cool water — water should cover the bottom 2/3 of molds. Loosely cover with a sheet of foil and bake in centre of oven for 30-45 mins or until done — custard should jiggle like a jelly. If water starts to boil, but the custards are not cooked, just add a little more cold water.
Carefully remove custards and allow to cool to room temperature before chilling in the fridge. To unmold, gently run a knife around the sides of the custard, place a plate over the dish and quickly invert. Give a good, hard downward shake, until you hear it loosen and you’ll see all that luscious sauce as you gently lift the dish. There may be be a layer of hardened caramel left behind – but just soak in wash water – it will dissolve. Custards can be served with a dollop of whipped cream . . . but they are perfect as is.
Other flavours:
Orange & Lemon – remove cinnamon and add peel from half an orange and half a lemon
Vanilla – omit cinnamon stick. Add vanilla bean broken in pieces or a tsp of essence.
Rum – replace cinnamon and peel with 3 tblsp of Rum and half a vanilla bean.
Coffee – omit cinnamon and peel, and replace with 3 tblsp of strong espresso coffee.
