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    Flan (Dominican Crème Caramel)

    Flan de leche (Dominican creme caramel) recipe.

    En Español Recipe ↆ

    Flan (creme caramel) a very popular dessert inherited from the Spaniards and common in all Latin America also deserved to be in our collection.

    Flan (Spanish creme caramel).
    Dominican flan.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What is flan?
    3. Flan vs. quesillo
    4. More recipes
    5. About this recipe
    6. Video
    7. Recipe
    8. Video

    Why we ❤️ it

    There is something about the delicate creaminess of flan that few people can resist. Flan will be a dessert option in most Dominican restaurants, and the one everyone wants to learn to make first.

    What is flan?

    Flan is a sweet dairy and egg-based custard usually flavored with vanilla. In the English-speaking world, this dessert is better known by its French name Crème Caramel (flan is also a word of French origin adopted into Spanish).

    It has a characteristic caramel-colored topping and sauce, as it is cooked in a pan with the bottom covered in hard caramel that dissolves during the cooking process. The caramel prevents the flan from sticking to the bottom of the mold, gives its characteristic color, and gives it a faint taste of bitterness from the caramel.

    After cooking, the flan is inverted onto a plate, and the caramel-colored base becomes the top.

    Flan (Spanish creme caramel).
    Flan (Spanish Creme Caramel)

    Flan (dominican creme caramel).

    Flan vs. quesillo

    There is another very similar recipe in the Dominican repertoire (there are other quesillos in other countries, but I refer here to the Dominican one specifically). And, as we should have come to expect, this is not without confusion.

    What's the difference between flan and quesillo?

    Depends on who you ask. And trust me, asked I have. The consensus, so far as there is one (there isn't) is that Flan is flavored with vanilla, whereas quesillo can be a more creative endeavor, and can be flavored with fruit extracts, fruit juices, coconut, etc.

    When I have asked our followers on social media (my favorite way to crowdsource knowledge) most people agreed with the description above, but just by a slim margin.

    Checking my collection of classic and antique Dominican cookbooks the answer is even less clear. There seems to be little rhyme or reason to the difference, and flavored flans turned up (I even have one), and pineapple-flavored quesillo appears in several of them.

    So there, the answer is: who knows...

    More recipes

    So, if you're not confused enough, let me help: many other random flan-like desserts turn up with the name flan in them. I have seen "flan de batata" (sweet potato), "flan de auyama" (with and without eggs, see below), "flan de pan" (see below), etc. However, if you just say "flan" this recipe should be what you expect (or very close to it).

    If you feel like experimenting try these ones:

    • Flan de Auyama (A pumpkin vegan flan-like dessert)
    • Flan de Pan (a flan-like bread pudding)
    • Flan de Café (flavored with coffee liqueur)
    • Quesillo de coco (Coconut crème caramel)
    • Dulce de Leche Pudding (an eggless flan-like dessert)

    About this recipe

    The inspiration for this recipe came from one shared by one of our regulars back when we had a membership forum (pre-social media). She went by "La Profesora", and her recipe, though I've re-written it many times over the years, was the basis for this one.

    The reason why I like it so much is, first and foremost, because it uses egg yolks, which results in a spectacularly creamy, rich, and decadent flan. I would never do it any other way. And if you're afraid about wasting the egg whites, you can use them for something else (like suspiritos, or add extra egg white to a revoltillo).

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Flan (Spanish Creme Caramel)
    Keep screen on while cooking

    [Recipe + Video] Flan Caramel cream)

    By: Clara Gonzalez
    Flan is one of the most popular desserts in the Dominican Republic. Don't be intimidated, it is easier to prepare than it looks. The original recipe that we have modified was sent to us by "la Profesora", one of our readers.
    5 from 18 votes
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine Dominican, Latino, Spanish
    Servings 6 servings
    Calories 400 kcal

    Ingredients

    For caramel

    • ½ cup sugar , (white, granulated)
    • 1 tablespoon water, (may not be used, see notes)

    For the flan

    • 4 egg yolk, (or 5 medium)
    • 1 ⅓ cup evaporated milk
    • 1 ⅓ cup condensed milk
    • 1 teaspoon vanilla

    Instructions
     

    • Making caramel for flan
      Making caramel for flan: Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn! Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature, by then the caramel should have hardened.
      A simpler way, if your mold allows for it, just heat the sugar directly in the mold, and once it melts and turns a dark color, remove from the heat and spread on the bottom and sides of the pan.
    • Making the flan mixture
      Making the flan mixture: Mix together egg yolks, sweetened condensed milk, vanilla, and evaporated milk, stir to combine. Sieve to get rid of undissolved egg parts. Pour carefully into the baking pan, trying not to disturb the caramel layer.
    • Baking
      Baking: Bake in a hot water bath (bain Marie) in preheated oven to 320 ºF [160ºC] for one hour or until a toothpick inserted in the center comes out clean.
    • Serving
      Serving: Remove from the oven and the water bath and cool to room temperature. 
      Chill in the fridge. Loosen the edges of the flan with a toothpick. Place a serving plate on top of the mold (one which will retain the syrup) and invert. Serve still chilled.

    Tips and Notes

    Be very careful with hot caramel, it can cause serious injuries.
    The color of your caramel is a matter of taste, I fall on the darker side, which will impart the flan the faintest hint of bitterness which I love, but it should not burn. You have to remove it from the heat just before it reaches the color you want because it will take just a second or two to get darker or burn.
    My favorite, lazy way to coat a caramel pan is to just heat the sugar directly on the pan, so nothing else to clean. This, however, may not be possible with every pan (bundt pans, for example), in that case, use the first suggested method.

    Nutrition

    Calories: 400kcalCarbohydrates: 59gProtein: 11gFat: 13gSaturated Fat: 7gCholesterol: 169mgSodium: 153mgPotassium: 437mgSugar: 59gVitamin A: 490IUVitamin C: 2.9mgCalcium: 357mgIron: 0.6mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR dominican flan, how to make flan, spanish creme caramel, spanish flan
    More recipes with: eggs, milk

    Video

    Published Jan 3, 2011, revised Jan 6, 2023

    More Recipes

    • Moro-Locrio (Rice with Black Beans and Pork)
    • Habichuelas (Frijoles) Negros (Stewed Black Beans Recipe)
    • Black Beans and Rice Recipe (Moro de Habichuela Negra)
    • Oven and Air Fryer Tostones
    Edited: Jan 6, 2023 | Publish: Jan 3, 2011

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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