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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