Flan, crème caramel or caramel custard

Flan, leche asada, crema volteada crème caramel, flan aux oeufs, crème renversé or caramel custard they’re all the same thing. The ubiquitous flan is claimed by all Latin counties and yet its origins are European. In Perú where I come from, flan has many names; sometimes it is referred as flan, leche asada (burned milk) or crema volteada. “Flan is an open tart filled with fruit, a cream or a savory mixture. A flan maybe served as a hot entrée or as dessert. The word comes from the Old French flaon, from the Latin flado (a flat cake). Flan has been in existence for centuries. They are mentioned in the works of the Latin poet Fortunatus (AD 530-609), and featured in medieval cookery-Taillevent gave numerous recipes for flans. The word flan it is also used in France and Spain for an egg custard, often caramel flavored that is made in a mold turned out and served cold.” Larousse Gastronomique, culinary encyclopedia.

Grand Marnier Flan

                         Photograpy, by Jorge Arribasplata


Recipe


12 individuals flans


4 cups whole milk
½ pint heavy whipping cream
8 eggs
6 egg yolks
2 cups of sugar (for caramel)
1 cup of sugar (for custard)
1 Tbsp vanilla
2 Tbsp Grand Marnier or other orange liquor
Rind of ½  lime  for the custard
Juice of ½ lime for the caramel sauce

Preheat oven at 350 degrees. Prepare ramekins first by making the caramel sauce.   In a small saucepan combine 2 cups of sugar, the lime juice and ½ cup of water and heat over medium heat until the sugar becomes amber colored (295-300 degrees with a candy thermometer) .   Line the ramekins with caramel and set aside to cool. 

Beat whole eggs and yolks with the sugar until pale.  Add Grand Marnier and vanilla and set aside.   Combine milk and heavy cream and add lime rind.   Simmer until just before boiling.   Strain the lime rind.  Gradually add egg mixture to milk mixture to temper (so eggs do not curdle in hot milk).   Keep simmering about 5-10 minutes or until thickens, test with back of spoon until line does not disappear.   Pour into ramekins that have caramel sauce on the bottom.   Bake for 40-45 minutes in a bain marie (hot water bath) or until cook.  To test if flan is cooked, insert a butter knife in the center of the ramekin, if the knife comes clean, the flan is cooked.  Chill for a few hours and then unmold onto a plate. Garnish with a fresh sprig of mint.

Bon appétit