Flan

Recipe courtesy Tyler Florence

Show: Food 911Episode: Escape to Espana

Rated: 4 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
55 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 5 hr 0 min
Cook: 55 min
Total:: 6 hr 25 min

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Ingredients

1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt

Directions

To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

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Comments & Reviews

recipe Flan
Leah Greenville, TX 08-09-2009
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very good
Rated: 5 stars out of 5

I didnt have any trouble at all w this recipe and the results were wonderful! I did make a 150% recipe of the custard... portion because of the other reviews, and it was a perfect thickness cooked in a 2 quart pan. Not too sweet and very creamy. I actually used vanilla bean paste instead of the bean because it was handy, and the flavor was lovely. Dont leave out the lemon juice in the sauce as it is an important flavor component as well. Read more
recipe Flan
Margarita los angeles, CA 07-30-2009
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yummy flan
Rated: 4 stars out of 5

This is how i make my flan it comes out very creamy check it out http://www.ehow.com/how_5223427_make-creamy-flan.html
recipe Flan
Leda Norwalk, CT 06-04-2009
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Favorite Flan Recipe
Rated: 5 stars out of 5

This has become my favorite flan recipe. My mother always made flan when I was growing up. When she died the recipe died with... her. I've been searching for a long time for a recipe that gave an end product that was most like my mom's. This is it!! However, I do two things differently-- I use whole milk and just carmalize the sugar without the lemon and water. This is how I remember my mother doing it. I have made it many, many times and each time I am delighted with the results. Fantastic!!Read more
recipe Flan
Annette Metairie, LA 03-30-2009
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AWESOME FLAN!!!
Rated: 5 stars out of 5

This flan is deelicious! It took me 3 tries to get the sugar to carmelize right. The trick is to just be patient! Keep... swirling until it carmelizes. On my first try, it started to crystallize...then i realized that I just need to keep swirling over the heat even if it seems like it's not working. The flan came out absolutely perfect!!! It is not jello-like like some other flans. It's creamy and dense but not at all like cheesecake!Read more
recipe Flan
Marie Gainesville, FL 03-08-2009
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Great Flan!
Rated: 5 stars out of 5

This recipe makes VERY GOOD flan, very creamy and dense and rich but not too sweet. Both my boyfriend and I loved it. It's... way better than the quickie recipes that tell you to use condensed milk (which makes the flan too sweet in my opinion). The only thing I would change is to either use a smaller pan or to double the recipe if using a regular sized pan. If you don't do either of these then the flan will only be about 1/2 inch high, which makes it look a little strange. Read more
recipe Flan
Andrea Naugatuck, CT 02-14-2009
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My Pourtuguese boyfriend loved it!
Rated: 4 stars out of 5

One Chirstmas, my boyfriend and I had dinner at his Mom's house and she made Flan. I never had it before that night and I... fell in love with it. In fact, it became my favorite dessert. I found the recipe and made it. I only rate it four stars because it was a little on the thin side. I like the flan thicker therefore, double the recipe. The actual taste was amazing though.Read more