I was never a fan of flan. It just always tastes like a jiggly omelet to me.
Until my father kept saying how his mother used to make the best dairy flan back in Morocco and if I don’t like flan, I never tasted a good one.
So I was up for a challenge. And it did not disappoint. There is nothing I can compare this to. It’s a creamy, custard-like dessert with a caramelized sugar topping. It has a smooth texture and a rich, sweet flavor.
It’s very technique based, so I tried making the instructions as specific as possible.
Make this for Shavuot, it’s a dessert like no other!
Caramel:
150g water
300g sugar
Cream:
4 eggs, room temp
4 egg yolks, room temp
550g milk
450g heavy cream
75g sugar
1 tsp vanilla
DIRECTIONS:
Preheat your oven to 250F.
In a saucepan, combine water and sugar to create caramel. Turn on a medium high heat and mix to incorporate sugar in water. Once sugar is dissolved, turn down the heat too low.
At this point, do not mix or touch the mixture with a spoon. The Sugar will slowly start caramelizing and bubbling. Once brown, pour in your ramekins or large dish.
In another saucepan, combine milk, heavy cream, and vanilla. Mix and heat until just hot. Remove from stove top.
In a mixing bowl, combine eggs, egg, yolk and sugar. Whisk until just combined. Slowly add your hot milk mixture while whisking.
Immediately pour through tight sieve to remove any clumps.
Poor in your ramekins. Place your Rans in a baking dish and fill your baking dish halfway with water to create a water bath.
Bake for 1:45-2 hours. Cover and refrigerate overnight before eating.
To unmould, line a knife around the outer layer and flip onto a plate.
Helpful tips:
You can either use ramekins or a large dish, but keep in mind that you will need to be able to flip it onto a plate.
If your sugar crystallized in your pot, your caramel is not good. You will need to start over. There is no way to save a caramel that is burnt.
This recipe gives at least 10-12 ramekins, or one large baking dish.
For full video, click here.
Enjoy,
Guila
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