How do you like your flan? Nice soft and pudding-y? Sweet chewy and stick to your ribs-y? I sure hope it’s the latter cuz that’s what we’re dishing up today.
I almost called it “Happy Flan” because it’s the first recipe I’m posting from my nearly finished new kitchen. Some have been clamoring for pictures (thank you for feeding my passion), but I won’t do it until the entire thing is finished. And, well, you know – it’s August and all the workers are on vacation along with the rest of France (except yours truly). But here are some teasers for my pink(ish) kitchen:
Ikea spice rack with hand-written signs, painted lilac.
Pink Paris apron that I bought in Châtelet-les-Halles
Pink flowerpot for the utensils (or ustensils as Sir always says since that’s how it’s said in French).
Sir’s grandfather’s pink artwork to grace a white wall
and this lilac replica of an old advertisement that just seemed to fit.
I know – not much else of the kitchen left to see except the whole enchilada.
But today we’re making flan.
Preheat the oven to 160° C or about 325°F and place a pan half filled with water to heat. That pan should be just larger than the pan you’re going to use for the flan, as you’ll be baking the flan inside the bath of water.
Separate 12 eggs yolks
and add a teaspoon of vanilla. Or … get some vanilla beans!
Our friends brought them back from Madagascar for us.
Slice them lengthwise (see the paste inside?)
Scrape the insides of two vanilla beans
and add two cans of sweetened condensed milk, standard sized.
Mix them all delicately together.
See those little vanilla bean specks?
Set that aside and let it get to room temperature. It’s time to make the toffee.
I mean the caramel.
Now you could mix sugar and water and let the water just evaporate as it cooks – this will be easier to handle when it comes to removing the flan from the pan. But I prefer a more toffee-like consistency.
Take a 1 ½ cups of sugar (never mind if it’s large crystal sugar)
and the juice of a small lemon
Stir them together before the flame goes on. If you stir it as the sugar heats it will crystallize.
Put the flame on low,
and watch it melt.
Resist stirring, even if it’s hard to resist (although I did pick the pan up a couple of times and tilt it to get the sugar to melt evenly).
Also resist letting it get too brown as it will also cook more with the flan. If it’s too brown it will have a burnt taste, and we should really save that for the crème brulée shouldn’t we?
Pour the caramel in and …
this is what it looks like.
Time to put the custard part in, but strain it first.
See that? Aren’t ya glad you strained it?
Now cover the flan with aluminum foil and put it to bake inside it’s water bath. (Careful! If the boiling water spills on your oven mitt, it will soak through and burn you).
45 minutes at 325° and about 20 minutes at 350° until it’s firm.
It’s done – let’s take a peek.
Okay, so far so good.
Let it cool to room temperature and put it in the refrigerator overnight. (Ideally – or at least a few hours).
When the custard is cold, it’s time to de-mold the flan. But that toffee caramel topping will be rock solid. So put it in a boiling hot water bath for ten minutes, enough to melt the toffee, but not enough to re-heat the flan.
Put a spatula around the pan to separate the flan.
(You should know that those two words don’t rhyme – pan and flan. Flan is pronounced like flahn, as if you’re opening wide for the dentist).
Put a plate on top of it.
And flip upside down.
Totally still stuck to the pan?
Just stick the spatula in and tug at one end – you’ll barely notice the little chunk missing, and then you can try that tasty little bit.
Um. I guess this is when you’ll find out how rich and chewy and thick and sweet it is. It’s more like stick-to-the-teeth than stick-to-the-ribs. You might want to serve just the tiniest sliver with a large mug of bitter black coffee to wash it down.
And then eat nothing but salad for the following three days.
Oh shoot – half of my caramel is still in there! Back in the hot water bath.
Truth be told, I never did get the whole caramel bottom out, but the flan is already quite sweet so it’s not missing anything.
I put it on a cheerful semi-Mexican looking plate made by Young Lady.
By the way, flan comes from ancient Rome and the recipe trickled it’s way down. France makes more of a salty version of the custard, but Spain perfected the sweet version and spread the recipe all over Latin America, along with its melodic language.
I then cut one piece for me and one piece for my high school friend Rachel, who was visiting France with her kids for the first time, and whom I had not seen in 24 years. (Yes I am that old, but she hasn’t aged a day).
I think both the visit and the flan were a success.
If you’re into such delectably sweet encounters.
Caren with a "C" says
I love flan! How cool that you could reconnect with a friend from HS so far from your childhoood home! I like the kitchen pics… can’t wait to see the whole thing put together. By the way… what is the art that your husband’s grandfather made? It looks like mini dice?
ladyjennie says
Caren – his grandfather was obsessed with squares. He was a architect and when he hit forty, he disappeared for a week without telling anyone and then returned and announced to his wife that he was going to become an artist. This is just a small piece of what he created – he was quite prolific and we have tons of his work.
Andi says
I have never seen flan flat like that, but who cares if it tastes good. I don’t like creme brulee, but I LOVE flan!
ladyjennie says
I’m on the fence regarding this flan. I did a lot of research on different recipes and since my last one (that called for cream instead of condensed milk, and definitely less egg yolks) sort of fell apart, I thought I would try this one that was sure to be thicker. I didn’t quote a site because I saw the same recipe in a few places and I made it my own with the thicker caramel and vanilla bean. Anyway, all that to say that this flan is very thick. I have tried flan like this before and it tastes really good, but it’s almost like eating a plate of candy.
mari says
My mouth is watering right now!!! Yummy!!!
ayala says
Looks delicious … I like your pics and I hope you enjoy your new kitchen !
elizabeth-flourishinprogress says
I am loving the sneak peaks of your new kitchen. Can’t wait to see more. And the flan. *swoon* Would this be a good time to mention that I really enjoy flan and I just happen to be planning a visit to France. That’s not a hint or anything.
Shell says
Wow, that looks amazing!
Jackie Cangro says
Both the flan and the kitchen look great! I wouldn’t have thought to strain the custard – good tip.
The lilac advertisement is endearing. Can’t wait to see the whole kitchen.
liz says
I don’t think I’ve ever had flan, though you make it look good. I’m not a custard fan, so it’s never really appealed to me.
ladyjennie says
Hey Liz, you know this recipe is so thick it’s less like custard and more like eating toffee. But if you don’t like toffee either, it’s definitely not for you! 🙂
rachel says
The flan was amazing. As was your hospitality. And as one who got a peek at the kitchen…it is magnificent! Your house is full of warmth, with the children playing and giggling …it was magical. Thank you for the wonderful meal. And the delicious flan. It was so nice to see you again after all of these years. My don’t they fly by quickly.
ladyjennie says
I know – what a fun reunion!
Carole says
Looks delicious! The kitchen must be nearly done if you’re able to do this, huh?
I love that vintage cabbage advert.
Ado says
Okay – good GOD – what a fantastic cook/chef you are to make that flan. I enjoyed reading the whole process, now THAT is cooking. I am sure my 9 YO daughter would love to cook with you. I do not think I could make that flan. It would crystalize or stay stuck to the pan or…who knows.
Loved your photos.
LOVED the sneak peeks of your kitchen – esp. the spice jars, handwritten in French.
PS: How nice to have friends bring you real vanilla from Madagascar. Lucky! (-:
Mom says
Your flan is a work of art!
the advisor says
I agree with Mom. And you make it look so easy. I have never made it because I thought it was difficult. Now that you gave great details I am not afraid to try.
Sugar Daze/Cat says
Yum!
ladyjennie says
Thanks for visiting Cat! Justement, I was going to send you a PM to see if you know how to make fondant patissérie.