Theresa’s parents were in Edmonton last month. Her dad is Spanish, and he grew up eating flan aka creme caramel. Theresa’s mom makes some pretty amazing jam, so we cut a deal. I get a jar of jam, if I bring some flan over for dessert. Done!
The recipe I used was the same one that Roopa and I used when we went to pastry school, described in this post. When we made creme caramel in pastry class, Roopa and I burnt the caramel as well as over baked the custard.
Ready to go!
This time around I was much more careful with the caramel. I ended up making a couple batches of caramel because when I added the water to stop the caramelization process it crystalized some of the caramel. I’m fairly certain I either added it too fast or didn’t stir the caramel enough when adding the water. Anyways, I made a second batch of caramel which turned out just fine.
Baking the custard was easy. I was able to actually monitor how the bake was progressing every 5-10 minutes or so. The only thing I would have done differently, would be to bake this a day ahead of time. I made my flans the morning that I served them, so the caramel/sugar didn’t have time to dissolve completely.