How To Make Flan

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

Ever since the Romans domesticated chickens for their eggs, people have been able to enjoy a wide arrange of custard treats including the most talked about dessert in your high school Spanish class, flan. While the Roman Empire fell, the recipe for flan lived on and gained a popular following in the Latin Americas when the conquistadors brought the delicacy with them as they sought out their own riches. Today both rich and poor enjoy the delicacy, as it is easy to prepare while offering a complex mixture of both sweet beginnings and a savory taste that stays with you. While each dish may seem small, the taste lingers long after each bite so take your time wolfing it down. Chef Cesar provides this online cooking lesson for creating your own sweet and savory flan. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Sweet and Savory Flan Recipe:

Ingredients:

1 – 1/2 cup sugar
6 – large eggs
1 – 14oz can of sweetened condensed milk
2 – 13 Oz cans of evaporated milk
1 – teaspoon of vanilla
Preparation:

1. Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cookware and a large baking pan they can fit in.

2. Pour 1 cup of sugar and a little bit of water in a warm pan over high heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. The caramel is extremely hot and hardens very quickly, so make sure not to get any on your fingers and feel free to reheat the caramel if it starts to harden before covering the bottom of each ramekin.

3. Use a mixer or a whisk to blend the eggs together. Mix in the sweetened condensed milk and the evaporated milk together, then slowly mix in the 1/2 cup of sugar and then the vanilla. Blend till the mixture is smooth after you add each ingredient.

4. Pour the custard mixture into the caramel lined ramekins. Place ramekins into a large glass or ceramic baking dish and fill with about 1-2 inches of hot water to ensure a moist environment and an even, slow heat. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.

5. Remove the pan and let each ramekin cool in refrigerator for 1 hour. Turn over each ramekin onto a small plate and the caramel sauce will flow over the custard.

If you have questions or comments about this video or recipe please leave them below.