Basic Flan

Basic Flan. Yum!

Flan. Not what most kids want for dessert. But, if you can get them to TRY it, many will like it. As an adult, with more mature tastes, almost everyone will appreciate it. Flan is a custard that is pretty firm, and is baked with caramelized sugar that becomes a syrupy sauce.

Many cultures have a version of flan, especially Latino and Hispanic cuisines. The one I am doing here is a pretty simple, basic Mexican style flan. I ordered a flan pan via the internet to cook mine in; however, you can use an 8″x3″ deep cake pan or something similar, with or without the water bath. Using the water bath, I believe is supposed to give a more even heat and a finer texture.

Here’s the recipe:

Basic Whole Egg Flan

5 whole eggs

1 can of evaporated milk

1 can of condensed milk

1 teaspoon pure vanilla extract

1 cup granulated white sugar


Preheat oven to to 350F. Add sugar to a small saucepan, preferably non-stick, over medium heat. Pay close attention and stir often. Adjust heat as necessary.

Starting the caramel.

Sugar starting to melt. Stir!

In a large mixing bowl, add 5 whole eggs. (I remove the little white globs with a fork, or you could strain, after mixing in other ingredients.) Add condensed and evaporated milks and vanilla. Combine well, using a wire whip.

Eggs and milks.

When the sugar is completely melted, it should be a nice amber color. It will burn VERY quickly, so don’t push it too much and pay close attention! It will be extremely hot and sticky, so handle with care! I think I went just a bit too long, as some stuck to the pan and was hardened. (see photo below)

Caramel is ready!

Carefully pour the caramel into the flan pan or baking pan.

Caramel in the pan.

Ladle the egg mixture into the pan. I probably should have let the caramel set-up just a minute or two. We’ll see how it turns out. (see photo below)

Custard mixture added.

If using flan pan and water bath, affix lid to flan pan, place in a larger, oven safe dish, on a sheet pan or other larger baking pan. Add boiling water to the bath pan, coming halfway up the flan pan. Carefully transfer to preheated oven.

In the water bath and oven.

If not using flan pan  or water bath, just put baking pan on a cookie sheet onto the oven rack. Oven rack should be in the center of the oven. Bake for 60 minutes. Remove from oven and allow to cool. Refrigerate for a least a couple hours prior to serving.

Out of the oven and cooling.

To serve, run a knife around the sides to release, invert a serving dish onto the flan baking dish. Make sure you have a dish that will hold the caramel liquid, without overflowing!

I used a pie plate to invert my flan onto.

Carefully, but quickly flip over, and then remove the baking dish.

Ta da!!! Looks like I should have let the caramel set for just a minute, but looks pretty good.

Some caramel hardened onto the pan. Next time, remove from heat sooner?

Heading to the fridge for a couple of hours.

Cut into servings, plate, spoon syrup over.

May be served with whipped cream and/or berries, if desired.

You can find versions of flan with various flavors, such as coffee, chocolate, pumpkin, almond, coconut, and more. Once you are comfortable with the basic recipe, try some variations! Enjoy!

UPDATE  (9/2/17)  Since the initial post, I’ve made a couple more flan and experimented a little. First, the hardened caramel kind of bugged me, so I’ve tried to remove it from the heat sooner…just trying to make sure its completely melted. I also have given just a couple of minutes before adding the custard mixture. I’m still getting some hardened caramel, though. But I’ve found that I can break it up, and either eat it like candy, or try to melt it in a sauce pan with a couple tablespoons of water and then pour it back over the flan, after it has cooled. Melting it again takes some time and constant vigilance, though.

Eat it,or melt it?

It has produced a better top surface…nice and smooth.

Nice smooth top.

Other experimentation, has been in flavoring variations. The above photo is actually a coffee flavored flan. I just dissolved some instant coffee, about 1/3 cup, into just enough water to dissolve it. I stirred than into the custard mix until well combined. I think it was very good.

The other variation, that I did today, was chocolate. For this one, I added 1/3 cup cocoa powder directly to the custard. It was a little messy and slow to get mixed in, but I worked at it and prevailed! Here are a few photos of that flan coming out of the pan:

Out of the oven and lid removed.

Smooth, glassy top!


Nice! Definitely has that cocoa powder chocolate flavor.



My New Kitchen Toy: Sous Vide Cooker


I’ve seen a few people doing sous vide cooking at home for awhile now, on some cooking forums that I follow. I’m not sure of the full potential, but I’m intrigued. With a little Christmas cash to spend, I decided to buy a portable sous vide cooker that I believe was a good buy. After a little research, I settled on a model made by Gourmia that seems to get good reviews. The model number is GSV-140. Amazon was selling it for $99.00…retail is supposedly $199.00, which I probably would not have been willing to pay. A Foodsaver vacuum sealer is handy to have as well, though you could get away with using zippered storage bags…they just would be a little more likely to leak, and the vacuum makes the sous vide process more effective, I think. I’ve had a vacuum sealer for 20+ years. Disclaimer: I am not in any way sponsored by or reimbursed by either Gourmia, Foodsaver, or Amazon.

Okay. So, the sous vide cooker arrived and I unpacked it, and read through the quick start-up guide and some other literature that came with it. I’m not going to cover the definition of sous vide, or all the technical stuff here. You can find tons of information online. This is just to document my experiments and share them, if anyone is interested.

I had a vacuum sealed bag of chicken drumsticks and thighs on hand and decided to make that my first foray into sous vide.

Vacuum sealed chicken pieces.

Vacuum sealed chicken pieces.

It was pretty simple: follow the directions for clamping the cooker to a container (I’m using a stock pot), add water between two marks, using the bagged chicken to get the amount right with volume displacement. Remove the bag. Enter the time and temperature according to the instructions for the cut of chicken I used, and start. When the water is up to temperature, I added the bag back in, and clipped it to the side of the pot.

Dial in the time and temperature.

Dial in the time and temperature.

You will find that sous vide recipes often give a wide range of time for cooking. Without getting bogged down in the technicalities, what you are doing is a long, slow poaching; at a very accurate temperature. You cook for a minimum period of time required, to reach the target temperature throughout the product being cooked. At that minimum time, the food is safe to eat, but you can go to the maximum time in the recipe, without seriously affecting texture and quality of the product. Passed that time, some foods could get overcooked…mushy.

I set the temperature according to directions, at 158F. I cooked it for three hours. I could have stopped at two or gone for five, but I decided to do three hours. It was a bit unsettling that the juices in the bag were not “running clear”, like other cooking methods use as a gauge for chicken being “done”. They were still a murky, dark reddish color.

Chicken, unbagged.

Chicken, unbagged.

Cooked chicken

Cooked chicken

However, when I opened the bag and pulled a piece of meat apart, it was cooked through. It was very moist and had a good texture. At this point, I could have finished on a grill or in a saute pan, if I wanted to brown the meat. I decided to just eat one of the thigh pieces and put the rest into the refrigerator for a later recipe.

Checking to see if cooked through.

Checking to see if cooked through.

Day two, I have done some reading on sous vide cooking eggs. I’m doing four eggs currently at 147F for an hour and a  half.


The result should be like an over medium egg, or a medium boiled egg. I like a set white…no slime, and a yolk that has begun to gel, but not solid. If I were cooking in a pan, the result should be a yolk that is starting to solidify on the outside and still runny in the middle…so that, when I cut it up, there is enough runny yolk to coat the cut white pieces…but not runny enough to pool on the plate. I get pretty specific about how I like my eggs…I know!  Will update later today.

Egg update: Holy mackeral. The egg yolks are perfect. The texture is creamy and amazing! The whites were a little underdone for my liking, but from my reading, I know that some may remain watery…and I was able to dribble that little bit off. So, now I just need to experiment with adjusting the temperature up a couple of degrees and/or try adding another half hour to the time. It was fairly easy to get the eggs out of the shells. I just cracked them on the large end and removed enough shell to allow the egg to be tipped out into a small bowl.

Tipped out into a small bowl.

Tipped out into a small bowl.

Carefully opening the egg.

Carefully opening the egg.

After I checked the yolk texture, I gently lifted the eggs onto some awaiting toast, leaving that little bit of watery white behind.

Sous vise eggs on toast. Yum.

Sous vise eggs on toast. Yum.

Yolk test...oh, MY!

Yolk test…oh, MY!

I will say that, while the whites were very soft, there were not what I would call “slimy”…that really repulsive stuff on eggs when someone under-cooks the whites. I would just like them set firmer. Overall, I’m very impressed. I have seen sous vide recipes for creme brulee and hollandaise sauce. I haven’t gone through them yet, but I’m betting the texture is remarkable. We’ll see!


Pineapple Pickles

Pineapple pickles, left.  Grape leaf experiment, right.

Pineapple pickles, left. Grape leaf experiment, right.

I recently was playing around with trying to pickle some muscadine grape leaves. I think it was successful, but the muscadine leaves are so small, and they are difficult to handle after blanching. I wound up adding some yellow squash slices to fill the jar, plus some lime wedges and fresh dill. I doubt I’ll ever do it again, and I have no idea what I’ll do with the leaves. Maybe the squash slices will be good? Anyway, I had some leftover brine; so I decided to use it with some fresh pineapple that I had in the refrigerator.

The brine was a one to one ratio of apple cider vinegar and water, plus kosher salt. I used a cup each of the liquids and 1/8 c. salt. The pineapple was in large wedges, so I removed the core and cut into “spears”. I put the pineapple into a jar, added a few fresh basil leaves, and then covered with hot brine. I sealed the jar and processed in boiling water bath for 15 minutes. If these turn out to be good, I’ll probably experiment more and do some larger batches.

Update 5/22/15: Tasted the pickled pineapple and it was pretty good! Definitely has a sweet/sour thing going on. I’m not sure if I get the basil. I put the rest in the refrigerator  and will try it again chilled. I bought another pineapple and removed the peel and core to make tepache, a fermented Mexican pineapple drink. I only use the peel and core for the tepache, so I decided to pickle the fruit. I went with 1-1/2 cups each water and apple cider vinegar with 1/4 cup kosher salt and 1/2 cup brown sugar. Added a stick of cinnamon and boiled. Removed from heat and tossed in a couple sprigs of rosemary. I packed the pineapple into 3 pint jars, divided the cinnamon stick and rosemary between the jars, added brine to a headspace of about 1/4″ and sealed. I processed the jars for 15 minutes in a boiling water bath. I went back and tasted the brine and it was EXTREMELY salty. It may be okay for pickling…but maybe not. We’ll see. Hey, it’s just a pineapple!

Update 5/24/15: I opened a jar of the pineapple pickles that I made with the rosemary and cinnamon. Definitely strong on the salt! Then it’s sour and the rosemary comes through. I think rinsing the brine off helps with the saltiness, but it IS a pickle! It’s not pineapple in juice or syrup. I think I would warn folks and not surprise them with this one! In the future, I think I would try to back off the salt and increase the sugar (being careful to make sure the brine is still appropriate for safe pickling). The rosemary and cinnamon are good.