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by Sofia D’Avola
Custards are among the most satisfying and comforting desserts. They require only eggs, milk and sugar, plus a few minutes to put together.
The history of flan reaches back to Roman times. There were many different types of custard mixtures. They were originally all savory in flavor. Flan is derived from the word “flado” in Latin, which means "flat cake”. The tradition of flan making moved across Europe. Spain, where flan is a household staple, is where it became a sweet custard with caramelized sugar and is often flavored with citrus and almonds.
Caramel Flan
For the Caramel:
- 1/4 Cup Water
- 2/3 Cup Sugar
For the Custard:
- 2 Cups Whole Milk
- 6 Tablespoons of Sugar
- 6 Eggs
- 1/2 Vanilla Bean, split and scraped
Preheat oven to 275 degrees Fahrenheit.
Equipment:
You will need 6 ramekins or other specialty flan cookware and a large baking pan to put them in.
Make the Caramel
Mix water and sugar together in a small saucepan. Bring to a boil. When syrup turns an amber color, remove saucepan from the heat and pour it into the prepared mold. Make sure it evenly coats the bottom of the pan.
Make the Custard
Put milk and vanilla bean in a saucepan and bring to a boil. Let it cool down.
Beat the eggs and sugar. Add the milk mixture slowly into the eggs and strain it. Pour the custard into the prepared mold. Skim the foam from the surface with a spoon. Place the mold in a larger pan and add about 2 inches of lukewarm water to create a water bath. Cover with tinfoil to lock the moisture.
Bake for 30- 35 minutes until just set or the center jiggles slightly. Remove from the oven and allow to cool in its mold. Refrigerate.
To unmold
Run a dull knife around the edge of the custard and then flip onto a plate.
Serve with a cookie or a fruit, even better a scoop of whipped cream.
Coconut Flan
- Two separate 1/4 Cups of Shredded Coconut Unsweetened
- 1 1/2 Cups Whole Milk
- 1/2 cup coconut milk
- 6 Tablespoons of Sugar
- 6 Eggs
- 1/2 Vanilla Bean, split and scraped
Preheat oven to 275 degrees Fahrenheit.
Equipment:
You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
Toast 1/4 Cup of shredded coconut in the oven on a baking sheet for 2 minutes.
Make the Caramel
Mix water and sugar together in a small saucepan. Bring to a boil. When syrup turns an amber color, remove saucepan from the heat and pour it into the prepared mold. Make sure it evenly coats the bottom of the pan.
Make the Custard
Put milk, coconut milk, toasted coconut and vanilla bean in a saucepan and bring to a boil. Let it cool down. Beat the eggs and sugar. Add the milk mixture slowly into the eggs and strain it. Pour the custard into the prepared mold. Skim the foam from the surface with a spoon. Sprinkle the remaining 1/4 Cup of coconut on top of the custard. Place the mold in a larger pan and add about 2 inches of lukewarm water to create a water bath. Cover with tinfoil to lock the moisture.
Bake for 30- 35 minutes until just set or the center jiggles slightly. Remove from the oven and allow to cool in its mold. Refrigerate. To unmold: run a dull knife around the edge of the custard and then flip onto a plate.
I love to serve this version with Dulce de Leche sauce.
Sofia D’Avola studied at the French Culinary Institute and has interned as an assistant to the dessert chef at Aureole, in New York City.
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