Comments on: flan flop http://smittenkitchen.com/2007/10/flan-flop/ Wed, 23 May 2012 04:58:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Daniella http://smittenkitchen.com/2007/10/flan-flop/#comment-1700965 Daniella Sat, 17 Mar 2012 19:50:28 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-1700965 Okay so this is the Cuban version of flan I've always known. My grandmother's recipe pretty much follows Jennifer L.'s, but has a few changes. Instead of 12 eggs my grandmother uses 10. After that she blends together the can of condensed milk, evaporated milk, vanilla, and 8 oz. of cream cheese. The sugar then follows. (she doesn't measure anything, and I've learned to make it without measuring either, but I would say about half a cup) After that she makes the caramel, like you did, let's it cool, and pours the filling. She places the dish in a large pan filled with water so that it comes up about halfway or more to the side of the dish. (known as "Baño Maria") Then she bakes it for about an hour at 350 degrees. Like Ivy said above, flan is so simple to make, and really only needs about 5 ingredients. Hope this helped! Okay so this is the Cuban version of flan I’ve always known. My grandmother’s recipe pretty much follows Jennifer L.’s, but has a few changes. Instead of 12 eggs my grandmother uses 10. After that she blends together the can of condensed milk, evaporated milk, vanilla, and 8 oz. of cream cheese. The sugar then follows. (she doesn’t measure anything, and I’ve learned to make it without measuring either, but I would say about half a cup) After that she makes the caramel, like you did, let’s it cool, and pours the filling. She places the dish in a large pan filled with water so that it comes up about halfway or more to the side of the dish. (known as “Baño Maria”) Then she bakes it for about an hour at 350 degrees.

Like Ivy said above, flan is so simple to make, and really only needs about 5 ingredients. Hope this helped!

]]> By: Tested http://smittenkitchen.com/2007/10/flan-flop/#comment-1534375 Tested Sat, 28 Jan 2012 15:52:08 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-1534375 Would be very interested in you revisiting this topic. After many cycles of aversion & flops, the creme caramel by America's Test Kitchen did work. While it is a fussy recipe, the efforts resulted in a delicate delight. Following every step for one large dessert, I made it at night, chilled overnight & served the next day. Meanwhile, flan from a can (or technically two) seems to be the go-to approach for something more consistent & reliable. That said, they always seem much too sweet. Overall, a good topic to explore... thanks. Would be very interested in you revisiting this topic. After many cycles of aversion & flops, the creme caramel by America’s Test Kitchen did work. While it is a fussy recipe, the efforts resulted in a delicate delight. Following every step for one large dessert, I made it at night, chilled overnight & served the next day. Meanwhile, flan from a can (or technically two) seems to be the go-to approach for something more consistent & reliable. That said, they always seem much too sweet. Overall, a good topic to explore… thanks.

]]> By: sehaj http://smittenkitchen.com/2007/10/flan-flop/#comment-603407 sehaj Wed, 23 Mar 2011 03:11:16 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-603407 I've skimmed the comments here, so I'm not sure who I'm repeating (but I'm more likely than not repeating SOMEone) but I agree with Ivy right above me: I don't think flan is one of those dishes you want to fancy up too much. The ingredient list should be simple and to the point. Egg yolks, milk (condensed and evaporated), vanilla, sugar and water. One of my mother's legendary desserts is her flan, and it's the simplest thing to make. A caramel base poured into the baking dish, and a custard that's thrown together in a blender. (My mother might have the same recipe as you, Ivy.) This is heaven. And I feel bad, because I actually don't have the exact recipe in front of me. It's one of those dishes that I feel if my mother doesn't make it, it can't exist. As soon as I remember to ask her for it I'll post it here, or on my own little blog! =) I’ve skimmed the comments here, so I’m not sure who I’m repeating (but I’m more likely than not repeating SOMEone) but I agree with Ivy right above me: I don’t think flan is one of those dishes you want to fancy up too much. The ingredient list should be simple and to the point. Egg yolks, milk (condensed and evaporated), vanilla, sugar and water. One of my mother’s legendary desserts is her flan, and it’s the simplest thing to make. A caramel base poured into the baking dish, and a custard that’s thrown together in a blender. (My mother might have the same recipe as you, Ivy.) This is heaven. And I feel bad, because I actually don’t have the exact recipe in front of me. It’s one of those dishes that I feel if my mother doesn’t make it, it can’t exist. As soon as I remember to ask her for it I’ll post it here, or on my own little blog! =)

]]> By: Ivy http://smittenkitchen.com/2007/10/flan-flop/#comment-588355 Ivy Wed, 16 Feb 2011 14:38:36 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-588355 Ok so I'm not sure if this has been mentioned because I just skimmed the comments but to the person who said that she made the caramel in another pot and then transfered it over to her pie dish and said it set too quickly - I would suggest putting the pie pan in the oven first so it's nice and hot and won't cool the caramel. Secondly I would like to point out that most of those steps commented are a little bit much. I've always just put 1 can of evaporated milk, 1 can of condensed milk, 6 eggs, 1 cup of sugar, and 2 tablespoons of vanilla into a blender and then pour it into the pan with the caramel and stick it in the oven. And I'm not sure about where you are from but where I'm from that is flan. Adding any other flavors or ingredients automatically makes it "flan de _____" for example adding cream cheese would make it "flan de queso" or coconut would make it "flan de coco" but of course the names of things change from region to region. Also a really good trick to do around the holidays is to add one cup of the pumkin pie mix from a can (the one you have to add an egg and milk to) and it tastes like the perfect combination of pumkin pie and flan.... oh so yummy! and that would be called "flan de calabasa" ok so I know that this post is old and the comment is long but I thought I would clear up some things that might be easier for some people. Everyone has their own way of doing things so I thought I would put mine up in case it's easier for someone else. GB!!! Ok so I’m not sure if this has been mentioned because I just skimmed the comments but to the person who said that she made the caramel in another pot and then transfered it over to her pie dish and said it set too quickly – I would suggest putting the pie pan in the oven first so it’s nice and hot and won’t cool the caramel.

Secondly I would like to point out that most of those steps commented are a little bit much. I’ve always just put 1 can of evaporated milk, 1 can of condensed milk, 6 eggs, 1 cup of sugar, and 2 tablespoons of vanilla into a blender and then pour it into the pan with the caramel and stick it in the oven.

And I’m not sure about where you are from but where I’m from that is flan. Adding any other flavors or ingredients automatically makes it “flan de _____” for example adding cream cheese would make it “flan de queso” or coconut would make it “flan de coco” but of course the names of things change from region to region.

Also a really good trick to do around the holidays is to add one cup of the pumkin pie mix from a can (the one you have to add an egg and milk to) and it tastes like the perfect combination of pumkin pie and flan…. oh so yummy! and that would be called “flan de calabasa”

ok so I know that this post is old and the comment is long but I thought I would clear up some things that might be easier for some people. Everyone has their own way of doing things so I thought I would put mine up in case it’s easier for someone else. GB!!!

]]> By: Fran Cohen http://smittenkitchen.com/2007/10/flan-flop/#comment-341360 Fran Cohen Fri, 08 Jan 2010 15:48:21 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-341360 I've been following your blog for a couple of years now, though I've never commented. I got to thinking that there are probably MANY MANY people around the world, like me, who you never hear from, but who think of you as a friend and really wish you well. Your site is wonderful. I hope you never tire of it. Fran I’ve been following your blog for a couple of years now, though I’ve never commented. I got to thinking that there are probably MANY MANY people around the world, like me, who you never hear from, but who think of you as a friend and really wish you well. Your site is wonderful. I hope you never tire of it.

Fran

]]> By: Francheska http://smittenkitchen.com/2007/10/flan-flop/#comment-338134 Francheska Mon, 21 Dec 2009 01:40:47 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-338134 Is my mom the only one who makes creme cheese caramel flan? Is my mom the only one who makes creme cheese caramel flan?

]]> By: Dalia http://smittenkitchen.com/2007/10/flan-flop/#comment-295368 Dalia Tue, 16 Jun 2009 12:16:21 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-295368 Hi, I don not have a pic right now. So I went to Wikipedia and found: Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water have been removed, the product is chilled, fortified with vitamins, stabilized, packaged and sterilized. A slightly caramelized flavor results from the high heat process, and it is slightly darker in color than fresh milk. The evaporation process also concentrates the nutrients and the food energy. Thus, for the same weight, undiluted evaporated milk contains more food energy than fresh milk. Just Google for images for evaporated milk. I use the Carnation brand (from Nestle), but you know, brands change with the market. As soon as I got an image, I'll post it. [edit] Hi,

I don not have a pic right now. So I went to Wikipedia and found: Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water have been removed, the product is chilled, fortified with vitamins, stabilized, packaged and sterilized. A slightly caramelized flavor results from the high heat process, and it is slightly darker in color than fresh milk. The evaporation process also concentrates the nutrients and the food energy. Thus, for the same weight, undiluted evaporated milk contains more food energy than fresh milk.

Just Google for images for evaporated milk. I use the Carnation brand (from Nestle), but you know, brands change with the market. As soon as I got an image, I’ll post it.

[edit]

]]> By: Aparna Somani http://smittenkitchen.com/2007/10/flan-flop/#comment-295275 Aparna Somani Tue, 16 Jun 2009 05:52:39 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-295275 hi. can u show me a pic of "evaporated milk" we dont get it here , i think i know what it is and can substitute but need to be sure thanks hi. can u show me a pic of “evaporated milk”
we dont get it here , i think i know what it is and can substitute but need to be sure
thanks

]]> By: Rachel http://smittenkitchen.com/2007/10/flan-flop/#comment-172105 Rachel Tue, 16 Sep 2008 16:16:43 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-172105 Ok, so I know this post is a year old but I absolutely adore flan and surprising nailed it on my first try. I went to Spain several years ago and had flan at a little restaurant near our hotel. I was smitten! Since then, I have tried flan at every restaurant possible from the hole-in-the-wall Mexican joint to the finest Spanish restaurants in Kansas City...not one came close to Spain. Finally, I decided to try making it myself. I used the recipe from The Joy of Cooking. I know that it may seem a bit amateur, but Joy is the first place I look when making something for the first time. I don't always follow the recipe, but I do read about the dish and get a general idea. With the flan though, I followed the recipe to a tee. It turned out beautifully; as close to Spain as it can get, I think. Ok, so I know this post is a year old but I absolutely adore flan and surprising nailed it on my first try. I went to Spain several years ago and had flan at a little restaurant near our hotel. I was smitten! Since then, I have tried flan at every restaurant possible from the hole-in-the-wall Mexican joint to the finest Spanish restaurants in Kansas City…not one came close to Spain. Finally, I decided to try making it myself.

I used the recipe from The Joy of Cooking. I know that it may seem a bit amateur, but Joy is the first place I look when making something for the first time. I don’t always follow the recipe, but I do read about the dish and get a general idea. With the flan though, I followed the recipe to a tee. It turned out beautifully; as close to Spain as it can get, I think.

]]> By: sulaih http://smittenkitchen.com/2007/10/flan-flop/#comment-111707 sulaih Fri, 16 May 2008 19:11:15 +0000 http://smittenkitchen.com/2007/10/flan-flop/#comment-111707 hello all! Paul thank you so much for Daisy's recipe. I saw that episode and tried to later get the recipe on her website, but it wasn't available. I can't believe I found it here!! I am thrilled and can't wait to get in the kitchen and see how it turns out. I'm mostly interested in seeing how the "media crema" alters the flan's flavor. Thanks again! hello all!

Paul thank you so much for Daisy’s recipe. I saw that episode and tried to later get the recipe on her website, but it wasn’t available. I can’t believe I found it here!! I am thrilled and can’t wait to get in the kitchen and see how it turns out. I’m mostly interested in seeing how the “media crema” alters the flan’s flavor. Thanks again!

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