This awesome flan recipe makes it's own crust during baking! It's a delicious flan and so easy to whip together. For a richer flan, more like the ones we ate while travelling in France last year, use all 10% cream (light/single cream). I have access to a nice lactose-free version that works perfectly in this recipe. For a lighter version, you can use a combination of milk (not skim) and light cream. I've made it both ways. Both are delicious, but I do prefer the full-fat version. The vanilla bean paste is wonderful in this recipe, since the small flecks settle into the crust at the bottom of the flan, adding a wonderful flavor in the crust - without doing anything at all! Enjoy!
Easy & Delicious Flan
Butter 8" x 8" pan (or similar sized pan) Preheat oven to 350 F.
Heat over medium heat until just bubbling around edges (mix together other ingredients while this is heating):
2 3/4 cup 10% cream OR 2 cups milk + 3/4 cup 10% cream (for a lighter flan)
1 Tbsp sugar
Whisk well:
4 eggs
scant 2/3 cup sugar
Add and whisk in:
1/2 -2/3 cup Kristin's Gluten-Free Flour Mix (less for a thinner crust, more for a thicker crust)
pinch salt
Whisk in slowly, stirring constantly:
2 tsp vanilla bean paste (or vanilla extract)
milk/cream, from above
Pour into prepared dish. Bake at 350 F for 15 minutes. Lower heat to 300 F and bake an additional 30-45 minutes, until flan is set in center and has puffed up a bit.
Remove from oven and cool on a wire rack 1 hour. Then cool a further few hours in the refrigerator. Slice and serve chilled (if you can make it that long without sampling - we never can and it's tasty warm, too).
Enjoy!
A tasty piece of gluten free flan, ready to eat! Yes, you could make it in a pie dish if you prefer wedges rather than squares of flan.
Easy & Delicious Flan
Butter 8" x 8" pan (or similar sized pan) Preheat oven to 350 F.
Heat over medium heat until just bubbling around edges (mix together other ingredients while this is heating):
2 3/4 cup 10% cream OR 2 cups milk + 3/4 cup 10% cream (for a lighter flan)
1 Tbsp sugar
Whisk well:
4 eggs
scant 2/3 cup sugar
Add and whisk in:
1/2 -2/3 cup Kristin's Gluten-Free Flour Mix (less for a thinner crust, more for a thicker crust)
pinch salt
Whisk in slowly, stirring constantly:
2 tsp vanilla bean paste (or vanilla extract)
milk/cream, from above
Pour into prepared dish. Bake at 350 F for 15 minutes. Lower heat to 300 F and bake an additional 30-45 minutes, until flan is set in center and has puffed up a bit.
Remove from oven and cool on a wire rack 1 hour. Then cool a further few hours in the refrigerator. Slice and serve chilled (if you can make it that long without sampling - we never can and it's tasty warm, too).
Enjoy!
Let the flan cool completely before slicing and serving.
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