Caramel Custard (Flan)
Recipe: #16805
January 18, 2015
Categories: Desserts, Puddings, Mexican, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"This is a very simple flan from Darlene Kossman in tilden ne before they called it flan. Lol"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (202.7 g)
- Calories 282.6
- Total Fat - 8 g
- Saturated Fat - 3.6 g
- Cholesterol - 169.7 mg
- Sodium - 264.3 mg
- Total Carbohydrate - 43.8 g
- Dietary Fiber - 0 g
- Sugars - 43.6 g
- Protein - 9.2 g
- Calcium - 164.9 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spread brown sugar over bottom of baking dish or mold.
Step 2
Beat eggs until blended. Add sugar and salt.
Step 3
Slowly stir in scalded milk. Temper first so you don't have scrambled eggs.
Step 4
Add vanilla and blend. Spoon over brown sugar.
Step 5
Set in baking dish in a pan of hot water so that water comes up one inch to the top of the baking dish.
Step 6
Bake 40 minutes at 350 degrees or until a knife inserted comes out clean.
Step 7
Run knife around edge and invert.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use fresh eggs for the best taste.
- Scalded milk is milk that has been heated to just below the boiling point.
- Substitute coconut milk for regular milk: This substitution gives the flan a subtle hint of coconut flavor, which pairs nicely with the caramel. It also adds a creamy texture to the custard.
- Substitute maple syrup for granulated sugar: Maple syrup will add a rich, sweet flavor to the custard, while also providing a natural sweetness. This substitution is a healthier option than using refined sugar.
Coconut Caramel Custard (Flan) Combine 1/2 cup of shredded coconut flakes with the brown sugar before spreading over the bottom of the baking dish. Increase the milk to 2 1/2 cups and add 1/4 cup of coconut milk. Increase the vanilla extract to 1 teaspoon. Continue with the recipe as written.
Lemon Coconut Custard (Flan) Combine 1/2 cup of shredded coconut flakes with the 1/4 cup of lemon juice before spreading over the bottom of the baking dish. Increase the milk to 2 1/2 cups and add 1/4 cup of coconut milk. Increase the vanilla extract to 1 teaspoon. Add 1 teaspoon of grated lemon zest to the custard mixture before pouring into the baking dish. Continue with the recipe as written.
Sweetened Berries: Sweetened berries are a great accompaniment to this Caramel Custard (Flan) recipe. The tartness of the berries helps to balance the sweetness of the custard, and the bright, vibrant colors make for a beautiful presentation.
Chocolate Chip Cookies: Chocolate chip cookies are a classic pairing with Caramel Custard (Flan). The sweetness of the custard is complemented by the rich, buttery flavor of the cookies, and the texture contrast of the crunchy cookies and creamy custard make for a delicious combination.
FAQ
Q: How long do I need to bake the Caramel Custard?
A: Bake the Caramel Custard for 40 minutes at 350 degrees or until a knife inserted comes out clean.
Q: Can I make the Caramel Custard ahead of time?
A: Yes, you can make the Caramel Custard up to two days in advance. Let it cool completely and then store it in the refrigerator until you are ready to serve.
1 Reviews
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Fun facts:
This Caramel Custard recipe is believed to have originated in Spain and is a popular dessert in many Latin American countries. It is also known as Flan de Caramelo in Spanish.
Celebrity chef, Ina Garten, has featured this Caramel Custard recipe on her show, Barefoot Contessa, and it has become a fan favorite.