Looking for an unfussy, yet utterly satisfying dessert made entirely out of pantry ingredients? This flan (or crème caramel) may be just the thing for you! The store-bought counterpart to the flan does not measure to this light, smooth, velvety dessert with its rich and slightly bitter caramel.
Flan is a set custard dessert cooked gently in a water bath (or bain-marie) to give its glisteningly smooth texture. There are many variations to the desert which is popular in Spain, Mexico, Latin America as well as in Mauritius. It is unclear how flan has become popular in Mauritius, but there is no mystery as to why it is well-loved! Creamy and caramelly, the proof lies in the pudding (pun intended!).
Flan is one of the few desserts we grew up eating (my grandmother was renowned for her flan). It holds a special place in our hearts as the very first dessert Kurvin made for me. Whilst our dessert game has improved over the years, we enjoy flan as much now as we did then. We still marvel at how a handful of humble ingredients come together to form this delectable dessert.
TIPS FOR MAKING FLAN
Tempering the eggs
To prevent the eggs from curdling when adding the hot milk mixture, they need to be tempered. This simply means adding the hot milk mixture to the eggs slowly, whilst whisking constantly to gradually bring up the temperature of the eggs.
Making the caramel
Avoid a non-stick saucepan when making caramel. Do not stir the sugar whilst it is cooking, but instead swirl the melting sugar around to ensure even cooking if necessary.
Avoiding excessive bubbles in the custard
Do not over whisk the eggs. After making the custard mixture, gently tap the bowl a couple of times to remove any air bubbles.
Flan
Ingredients
For the caramel
- 100 g (½ cup) sugar
- 20 ml (around 1.5 tbsp) water
For the custard
- 3 large eggs
- 500 ml (2 cups) milk
- 40 g (2 tbsp) sugar
- 2 tsp vanilla extract
Instructions
For the caramel
- In a saucepan, cook the sugar and water over medium heat until the sugar is melted and turns a deep amber colour (for caramel with no hint of bitterness, cook to a light golden amber only). Do not stir the sugar whilst cooking, but you can swirl the saucepan to ensure even cooking.
- Take the caramel off the heat. Immediately (but cautiously) pour the caramel into four ramekins and tilt the ramekins to coat their base with the caramel. (Be careful as caramel is very hot).
For the custard
- Preheat oven to 170°C.
- Beat the eggs in a large bowl.
- In a saucepan, bring the milk, sugar and vanilla to a gentle simmer (almost to a boil).
- Gradually, pour the hot milk mixture into the beaten eggs, whisking constantly.
- Strain the mixture and pour it over the back of a spoon into the ramekins.
- Prepare a water bath by laying a layering small towel at the bottom of large baking dish. Gently place the ramekins in the dish and fill the dish around halfway with boiling water.
- Bake for 30 minutes or until the flan is set but still has a jiggle in the centre.
- Remove the ramekins from the dish and allow the flan to cool for an hour to overnight.
Unmoulding and serving
- Run a knife around the edge of the ramekins.
- Place a saucer over the ramekin and invert.