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.
§ 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.
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Last week: Brioche Raisin Snails,
Next week: Gooey Chocolate Cakes
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14 comments:
It looks wonderful! Good job!
Looks great. Totally agree that the caramel was watery and not enough. Hope you enjoy other versions you try as well!
Great job! Looks very tasty!
Your flan looks awesome. Great job!
Clara @ I♥food4thought
I think the cooking time must be off. I had to bake mine 45 minutes.
Good looking flan!!
I thought the caramel was watery, too, but nice job!
Good job for your first ever flan!
Brilliant idea to store left-over egg yolks in an ice cube tray!
Thanks for the tip!
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.
I expected the caramel to come out much thicker as well! I wish it had, but I still enjoyed it this way.
Looks good!
The caramel was a bit thinner than I'd expected, too.
I had no idea what to expect with the caramel, but mine was watery too. Looks great!
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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