Does anyone know of a good recipe for Flan?

Question

I tried to make a Flan yesterday and it turned out ok, but it doesn't taste like the ones my husband grew up eating in Belgium....the bottom wasn't quite right and it was pretty runny on top. I've been unable to find a recipe from Belgium for Flan...HELP!

Answer 1

Vanilla Caramel Flan

Caramel:
1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract

Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.

Answer 2

I make a rich tasting flan and actually made one today that we will eat tonight. The richness comes from the cream.

Put 3/4 c. sugar and 1/4 c. water in a small heavy saucepan on medium heat. Let it boil without stirring (just swirl the pan). When the caramel turns dark amber, pour it into a non-stick bread pan. Tilt the pan around so that the caramel comes up the sides about 1 inch. Let it cool and harden.

Heat 3 cups cream and 1 cup milk in a saucepan until almost boiling (it will form a "skin" on top)

In a bowl, mix 5 eggs plus 5 egg yolks. Add 1 cup sugar. Whisk in the hot cream mixture as you pour it into the bowl in a small stream. Add 1 tsp. vanilla. Pour this custard mixture through a wire strainer into the bread pan. Place the pan in a larger dish (I use a casserole dish) and pour hot water about half way up the sides.

Cook at 325 degrees for about 1 hour and 10 minutes. A knife inserted slightly off center should come out clean. Cool thoroughly, then run a knife around the edge and turn it out onto a serving dish (with the caramel on top)

Sometimes, I add some cinnamon while I am cooking the milk/cream. I have also enjoyed adding freshly grated orange or lemon for a different taste.

Answer 3

In a metal pan, pour 3 cups sugar and turn the heat to high. Cook and stir constantly until sugar is completely liquid and a nice golden color. Turn the pan to coat the sides with this sugar mixture. (U only want to coat the sides about four inches up from the bottom of the pan.) Let cool. (You will hear crackling noises while cooling--don't worry). Heat up another larger pan full of water that the pan with the sugar will fit into. (Like a double-boiler). (You can make your own double boiler with two pans, trust me.) Mix together in a blender: 2 cans evaporated milk, 2 cans sweetened condensed milk, 12 eggs and 1/4 cup or so of vanilla. (You have to cut the recipe in half and do it in two batches for it to fit in the blender). Pour mixture into pan with cooled sugar. Cover pan with foil and a lid. (You want a tight seal) Put pan into the hot water. Bring to a boil, and then reduce heat to simmer, adding small amounts of water to the bottom pan as the water evaporates. Cook for two hours on the stove. Remove from heat. Refrigerate overnight in the same pan you cooked it in. The next day, turn the flan out into a large dish. The sugar that was in the bottom of the pan, will have liquified into a caramel syrup. This is the best, best, best flan recipe I have ever tasted, and it's really easy once you get the hang of it! Good luck!

Answer 4

I love Flan and struggled til I found it in a package. No, not what you wanted but you might want to try it. Many box versions. The Dr. Oetker would be the closest to the Belgian. Very simple to make. Never comes out runny if you chill per the directions. Fool proof using the box. Panni also makes a good one. Both European. Jello version OK but not as authentic. Don't tell hubby it isn't from scratch until after he eats it or maybe never!

Answer 5

if you go onto www.yummyfood.net there will be some good recipes on there to help