Pudding, custard, panna cotta, flan... they are all just about the same dessert. However, my favorite by far is Vanilla Bean Flan. It's close enough to crème brulee to make it a justifiable substitute. However, I've never had flan in a restaurant that I enjoyed even half as much as this recipe. So to help you redeem the undesirable restaurant flans in your life, I share this delectable creation with you.
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Start Vanilla Bean Flan by making caramel
When making a crème brulee, browning the sugar is the easiest part because you sprinkle it on and then get to play with the blow torch! But with flan, this is the hardest part ... caramelizing the sugar. And even at that, it's not that hard.
You must be prepared first, though, before you put the sugar on the stove because it takes constant attention and if left to wait while you prepare the custard dishes, it could harden too much to pour into the dishes. I always double this recipe because I usually make it for the whole family and we LOVE it so there's usually a couple of people asking for seconds! I use two 9 x 13 cake pans lined with thin dish towels to set the custard dishes in. This keeps the dishes from sliding around and creates a little cushion for the water bath that is to come.
What kind of pan do I use to make the caramel?
You just need a little patience to let the sugar melt and brown. Most would recommend a non-stick skillet, but since I don't use Teflon-coated skillets, I was happy to find this ceramic one. I also like that it's white so I can really tell what color my sugar is becoming as it caramelizes. I've also had great success using a cast iron skillet.
How to make the caramel for Vanilla Bean Flan
Put the sugar in and shake it to coat the bottom of the skillet. When you start seeing it melt on the edge, gently and slowly start moving the skillet in a swirling pattern. Your intent should be to move the melting sugar into and even over the grains of sugar. Eventually, they'll all swirl together, melt, and become caramelized. Whatever you do, DO NOT STIR WITH A SPOON! Keep the sugar moving though and if it starts smoking at all, lift it off of the burner! Burnt sugar will ruin the flan!!
Once you have melted the sugar, pour it carefully into the custard dishes. You will have some sugar that hardens on the skillet, but it will easily melt off with the hottest water running over it in your sink. No clean up worries.
The custard is simple
The custard ingredients are simple and few: milk, vanilla bean, eggs, and sweetened condensed milk. With any crop, there's always the chance of natural disasters ruining it and this was the case with vanilla beans last spring in Madagascar, where the Cadillac of vanilla beans come from. The price skyrocketed so if you despair of buying a real vanilla bean, don't be afraid to use vanilla extract. However, you do only need one so maybe you can splurge!
Cut it in half and scrape the seeds out with the blade of your knife, then put them in a medium pot with the milk. Heat it till hot, then let it steep for about 20 minutes. In the meantime, whisk the egg and egg yolk with the sugar. When the milk is steeped and slightly cooled, mix a little of it with the eggs to temper them, then whisk the rest of the milk with the eggs. Ladle the egg-milk mixture into the prepared custard dishes.
Pour boiling water into the cake tins until the level reaches half-way up the custard dishes. This is called a water bath. It allows steam in the oven and keeps the custard silky.
Bake the flans for 35-40 minutes, then remove from the water bath to a wire rack to cool. Once cooled, chill in the refrigerator for at least two hours.
How to serve Vanilla Bean Flan
To serve, go around the edge of the custard dish with a thin cake spatula or a table knife, place a dessert plate over the custard dish, and turn upside down. If the custard doesn't release, just leave the dish there and the custard will soon fall onto the plate. Vanilla Bean Flan needs nothing besides the delicious caramel, but a few berries don't hurt a thing.
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Recipe
Vanilla Bean Flan
Ingredients
- 1¼ cup milk
- 1 vanilla bean split lengthwise
- ¼ cup sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup sweetened condensed milk
Instructions
- Preheat oven to 350°F.
- Heat milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, steep 20 minutes.
- Prepare custard dishes by setting them in a dishtowel-lined cake pan. Cook sugar in a small, non-stick (ceramic) skillet over medium-low heat, swirling skillet to help sugar melt evenly, until melted and deep caramel, 1-2 minutes. Immediately pour into (4) 5-6 ounce custard cups or ramekins, tilting the cups as needed to coat the bottoms. Let the caramel cool while you mix the custard ingredients.
- Whisk together the whole egg, the egg yolk, sweetened condensed milk, and a pinch of salt until smooth. Discard the vanilla bean pod from the steeped milk and gradually whisk the milk into the egg mixture.
- Divide the custard among the custard dishes. Fill the cake pan with boiling water until the water level is half way up the sides of the custard dishes. Cover loosely with a sheet of foil, in the middle of the oven until the custard is set, but still trembles slightly, 35-40 minutes.
- Remove from the oven and take the custard dishes from the water bath, placing them on a wire rack to cool. Chill, uncovered, at least 2 hours before serving. Unmold the flans by running a knife or cake spatula around the edges to loosen and invert onto dessert plates.
- Flans can be made ahead and kept chilled in custard cups, uncovered.
- Bon Appétit!
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