EASY FLAN
I didn’t know how easy it was to prepare flan/ crème caramel until I tried it the other day. This year, my goal is to break free of these dessert phobias that I have been building up for years. I did make custard several times in the past but the caramel is what scared me the most. I was pretty sure that I will burn it and I did exactly that on my first try. The fire alarm went on, the sugar got too dark and yet, I poured it in the baking cups. Then, obviously, it hardened like a rock. I got mad and almost felt like giving up but the custard was ready and all I had to do was make the caramel again. The second time, I took a little more precaution and kept gawking at the sugar the entire time as it changes it color to this gorgeous amber shade.
The Custard for the Flan
Custard is prepared with milk and egg. Now, some prefer to use condensed milk or half and half or just whole milk. Depending on what you are using, the quantity of the egg whisked in it will also differ. The science behind the ratio is important for the custard to hold its shape and yet taste light. The goal is to have a silky-smooth custard all the way. It should hold the shape and be cooked all the way but as you shake the bowl, it should jiggle. So, baking time is extremely crucial. To test the doneness of the custard, just slip a pairing knife half way and if it comes out clean, it’s done. Always remember to strain the custard before you pour it in the baking bowls.
THE CARAMEL
This is the tricky part of the dish. The perfect color and taste of caramel makes the dessert delicious. When you caramelize the sugar, give your entire attention to it. Hot sugar can cause very serious burns. Make sure you use a flat levelled bottom pan for the sugar to cook evenly. Also, try to use a stainless-steel pan or pan with a white base so you can see the color change. It takes about 10 minutes for the sugar to reach the right color at 310 F. Keep in mind that the sugar will continue to darken as it stays on the pan. So, once it reaches a light amber shade, you know it’s ready. The caramel will set almost instantly and you have no time to waste once it’s ready. Make sure you keep the bowls ready and right next to you as you prepare the caramel. Once the caramel reaches the perfect shade, quickly pour it in the bowls and swirl the bowls around the cover the bottom. If for some reason you see that the caramel turned too dark, just throw it and start with a fresh batch.
Making the crème caramel may seem daunting at first but if you get the caramel correct and the custard consistency smooth, it will come out perfect the very first time. MORE DESSERTS to try!
