Express Flans

May 5 , 2016 / By / , / Post a Comment

Cet article est aussi disponible en: French

Happy Cinco de Mayo! When I think about Mexican food, my favorite is their dessert: flan. It’s one of my favorite desserts. Actually, if you ask me what my favorite dessert is, I will tell you that I love anything custard, vanilla preferably. I love crème brûlée, flan, crema Catalan, flan pâtissier and all other derivatives like pot de crème, for example.

Express flans
Express Flans ingredients

I just find it fascinating that with so few ingredients, you can make such deliciousness. This dessert as I make it, is a traditional recipe for what we call ” Crème Renversée”.  I remember growing up we bought the mix to do it. It pains me that we had to buy a box when it’s so easy to make! But, when you don’t know better… I don’t even want to know what additives were in the mix!

This recipe is fast and economical. It’s eggs, sugar, milk and vanilla. You don’t even have to use vanilla beans. You can substitute with vanilla extract. It just happened that the last time we visited Madagascar we brought back a lot of beans.

I feel so lucky because Madagascar produces the best Vanilla in the world and is one of the biggest providers behind Indonesia. But who has heard of Indonesian Vanilla? Anyway… Enough bragging about Madagascar…😋

There are 4 steps to the recipe. First you make the caramel, then the custard, then you bake and you plate. Okay… I lied… There’s a very, very hard step between the baking and the plating. It’s the cooling time.

Express Flans ingredients

It’s hard because you have to wait at least 2 hours before plating and eating! But between cleaning your kitchen and preparing another dish for Cinco de Mayo like my Stuffed Avocados (recipe here), you’ll see, it won’t feel so long after all. Enjoy!

Print Recipe
Express Flans Yum
Express flan
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Express flan
  1. Preheat oven to 400 ° F.
  2. To make the caramel, add the sugar and water to a medium heavy bottom pot and bring to a boil on medium high heat.
  3. Once the caramel color is dark gold (make sure it doesn't burn), divide the caramel onto 6 ramekins and set aside.
  4. Prepare your custard. Warm up your milk with the vanilla (if you are using a vanilla bean, split it in two and scrap the seeds onto the milk) to almost a boil (6 minutes in your microwave will do). Set aside.
  5. In a medium bowl, gently whisk your eggs and your sugar until smooth. Slowly add the warm milk to the eggs mixture. Divide the preparation into each ramekin. Bake in a hot water bath (Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins) for about 30mns.
  6. After 30mns, let cool in your fridge for a minimum of 2 hours, plate and garnish with strawberries.
Recipe Notes

Do not overbake your flans or the eggs will curdle and your flan will be grainy.

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Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

Clean up as you go. You'll be much happier after all that hard work!

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