Search for a Recipe

Sunday, 1 May 2016

Easy and Delicious Flan

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!
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).

Let the flan cool completely before slicing and serving.  

No comments:

Post a Comment