Making Flan Caramelo
Okay, chicas and fellas (those gutsy enough to explore beyond grilled cheese and eggs), making flan is not rocket science.
It is, however, an art and one that requires a certain level of technique.
I’ve been toying, for lack of a better word, with making flan for over 15 years and I’m still always learning something new. That’s really only because I love thinking outside the box and find a need to create mucho sabores. The classic vanilla flan is extraordinary and I’d say the most popular one, but why stop there!? It’s such a decadent, rich and creamy postre that deserves sitting on a pretty pedestal of colorful and aromatic flavors.
You can see more of all those luscious flan creations here. For now, the one trick to making a superb flan is the caramelo. I hear a lot of grunts and
frustrated home bakers when they’ve either burned their sugar or didn’t get the right color.
Tips for Making Flan Caramel
- Know that the amount of sugar you are working with will depend on the size of flan you’re making. Start with 3/4 cup of granulated sugar for an 8-inch flan mold.
- Use the mold that you’re baking the flan in. This will eliminate transferring the caramel and will minimize wasting some good, good, stuff.
- When caramelizing sugar, make sure to constantly stir with a wooden spoon, so as to prevent clumping and burning!
- If using a gas stove, keep your heat at medium temperature but continue to stir until sugar has melted down to a liquid. Gas stoves will liquify quicker. If using an electric stovetop, keep temperature at medium to high, continuing to stir until it has completely liquified and you’ve achieved a lovely cognac color.
Y ahi! You should have a perfect caramel to coat your flan mold.
Flanboyant Eats Flan Recipes
Try these recipes from my blog, Flanboyant Eats, and let me know how you do.
- Cinnamon Creme Flan, a delicious combination of creme cheese, cinnamon and dark Jamaican rum.
- Goat Cheese Flan with Brandy Reduction Sauce, the reduction is made with French Brandy and apple cranberry juice.
- 9 Spice Rum and Ginger Flan, a sexyt flan for two recipe to make for a sweetheart, or for just for you, of course.
Bren Herrera is a professional singer/songwriter, classically trained cellist, self-taught chef and published writer. The Cuban-born Herrera, who lives in Atlanta, writes the food blog, Flanboyant Eats, and the fashion site, B So Chic!