March 25, 2008

Caramel-Topped Flan

This week’s TWD recipe is Caramel-Topped Flan, and was chosen by Steph of A Whisk and a Spoon

I have to admit I have never eaten Flan. It is one of those things where I see a recipe and bookmark it and it never happens. I have been saying that I was going to make a flan since I saw a recipe for cream cheese flan on a Foodnetwork competition in 2004. So needless to say I was really excited to make this.

After reading the recipe I couldn’t believe how simple it was. There are only two components: the caramel and the flan.

§ The caramel came together really easily, but it really didn’t seem as there was any way that this would be enough caramel to mimic the picture in the book.

§ The filling was easy as well. I have to admit when I was stirring the hot milk into the eggs I had a flashback of last week’s “pastry cream scrambled eggs”. But everything went well this week.

I had to bake mine a little longer than the 35 minutes. More like 42 minutes. My top never did puff up or get brown but my knife did come out clean. I had no problems depanning the flan. It slid right out. But my caramel sauce seemed very loose. In the picture the caramel looks thicker like a glaze.

Things I would change if I made this recipe again:

  • Caramel: I would definitely work on making the caramel thicker (don’t ask me how) and/or increase the amount of caramel.
  • Filling: I would make this in a 6” pan so that the flan was higher.

Will this recipe be added to rotation: Yes! I have no doubt that I will be tackling the many different flan recipes that I have accumulated over the years and also playing with my own versions.

For a printable version of the recipe click here.

Click here to check out other Tuesdays with Dorie bakers.

Last week: Brioche Raisin Snails,

Next week: Gooey Chocolate Cakes


14 comments:

Annemarie said...

It looks wonderful! Good job!

Gretchen Noelle said...

Looks great. Totally agree that the caramel was watery and not enough. Hope you enjoy other versions you try as well!

Heather said...

Great job! Looks very tasty!

CB said...

Your flan looks awesome. Great job!
Clara @ I♥food4thought

Melissa said...

I think the cooking time must be off. I had to bake mine 45 minutes.

noskos said...

Good looking flan!!

Rebecca said...

I thought the caramel was watery, too, but nice job!

Mevrouw Cupcake said...

Good job for your first ever flan!

Carrie said...

Brilliant idea to store left-over egg yolks in an ice cube tray!
Thanks for the tip!

Claudia said...

Your flan looks delicious. You could try to melt the sugar without the water. Some cooks even prefer the method without water. But be careful: The sugar gets golden more quickly and the risk of burning the caramel is higher. But the caramel is thicker.

kimberleyblue said...

I expected the caramel to come out much thicker as well! I wish it had, but I still enjoyed it this way.

Looks good!

Rachel said...

The caramel was a bit thinner than I'd expected, too.

Natalie said...

I had no idea what to expect with the caramel, but mine was watery too. Looks great!

Cecilia said...

Cream cheese flan? That sounds intriguing and delicious. I'll have to look up that recipe on Food Network.

Good job on the flan!

 
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