Flan is a type of sweet custard dessert. This dessert is highly versatile and popular all across the world. While many consider flan the quintessential Latin-American dessert, the first flan recipes actually hail from Ancient Rome, nearly two thousand years ago.
It was during Roman times that domesticated chickens were first kept for laying eggs. The Romans, with eggs in surplus, and consulting the Greek’s knowledge of the art of cooking, developed new recipes, one of which turned out to be a custardly concoction known as flan.
Nowadays, there are multiple versions and recipes all around the world:
- Brazil (Pudim de Leite Condensado)
- Mexico (Flan Mexicano)
- Spain (Flan de huevo)
- Puerto Rico (Flan de Coco)
- French (Crème Caramel or Brulee)
- Philippine (Leche Flan)
- Japan (Purin Pudding プリン)
- Hong Kong (Egg tart)
I made a quick simple flan recipe below which is adapted from the Brazilian Flan video by Tastemade. I used my rice cooker steamer and small silicon ramekins instead of oven and a large pan. I also cut down the recipe in half, since I only have 1 can of condensed milk.
(make about 4 small ramekins)
- 1/2 cup sugar (for the caramel topping)
- 1 can (300 ml) sweetened condensed milk
- 1/2 cup (5 oz) homogenized milk
- 1 egg + 1 yolk
- Half vanilla beans (optional)
- Mix condensed milk, milk, vanilla, eggs and yolk in a blender. Blend for about 1 minute.
- Pass the blender mixture through a sieve into a container.
- Put aside in the fridge for at least 30 minutes so the bubbles subside. While waiting, make your caramel topping.
- Put the sugar in a shallow pan and melt it over medium heat. Make sure to keep an eye on it to avoid burning the sugar.
- You can shake the pan a bit when the sugar starts to bubble. Continue cooking until it has a caramel color.
- Carefully pour hot syrup into your ramekins (about 1/4 inch high), turning the dish to evenly coat the bottom and sides. Set aside.
- Get your steamer ready of you can bake in a water bath at the oven at 350 Fº for 1 hour.
- Pass the blender mixture once more time through a sieve. This time into a container with a spout for easy pouring.
- Pour the mixture into your ramekins (your ramekin should be ready with caramel syrup in it).
- Steam or bake for about 40 minutes to 1 hour.
- Let rest in the fridge for at least 2 hours before unmolding.