If my plea for you to use crème fraiche goes unheeded, yes,
heavy cream will work here, but the subtle tang and nuttiness you get from the
fermented cream takes this to places the regular stuff just can’t. It also
seems to add some extra smoothness to the texture, and make no mistake; the
mouthfeel with this classic is just as critical as the flavor.
You also have the freedom to change the size and shape of
your ramekins. Whether you use fewer, larger ones, or a larger number of
smaller-sized ramekins, the procedure will work exactly the same. Of course,
you’ll have to adjust the cooking times, but the “just set” doneness test will be
your ultimate guide. I hope you give these classic treats a try soon. Enjoy!
Ingredients for 4 (6.5 oz) Crème Caramels:
*Scant 1/2 cup sugar, melted over medium heat until a dark
caramel forms (just a tad less than a full half cup)
1 large egg
3 large egg yolks
1/4 tsp salt
1/4 cup sugar
1 tsp vanilla
1/2 tsp Grand Marnier
1/2 cup crème fraiche
52 comments:
This is Mexican Flan, my favorite dessert, thought your GM Souffles were the ultimate but this will be on the list for dessert this week
Hey Chef John! Do you have any substitution ideas for us lactose intolerant people? I would love to make this dessert!
Sorry, I've never used any lactose-free products!
Could I substitute Turbinado sugar for regular sugar?
Hello! I was wondering if the "Grand Marnier" is necessary.. because im only 15, can't get it haha!
Dang this looks delicious and it does indeed bring back fond memories of the flan that I'd often indulge in after a full meal along Calle Ocho in Little Havana.
And of course we all know that Little Havana happens to be in Miami.
But what folks may not know is that the reason why Cubans love Miami is because it is so close to the United States.
I'll be sure to give this a try!
Thanks!
@Elenista: He said you can use Vanilla instead if you dont have Grand Marnier.
ffflllaaaannnnnnn!!! Flan is truly, truly, TRULY one of my very favorite treats!! And, I had no idea it could be done so easily and with such a minimum of ingredients! You just totally made may day and also are forcing me to go buy ramekins! ;) I usually indulge in a flan anytime I pass by a certain Mexican place that sells a decent version--and now I can make em at home (my waistline will sooooo suffer lol) I must try this over and over again! <3 <3 <3 TY Chef!!!!!!! :)
the video cut off for me at 3:07. I have no idea why it is so short. WHAT HAPPENS NEXT!! This is so suspenseful!
Why dry caramel technique vs using a sugar water solution cooked down to caramel state? Just time saved?
Seems to get a deeper color and flavor that way for whatever reason. Maybe some gets burnt and mixing into the lighter parts.
Does this just taste like flan? Or how is it different
@ C&J
Try using soy cream, it should work.
For extra sex appeal, try buttering the OUTSIDE of a small SS bowl just larger than your flan. Then chill it. Drizzle the left over caramel over the bowl to create a "bird cage". Carefully remove and place over the flan.
My wife makes flan frequently, but she is very careful. Hot caramel is truly dangerous. If you slosh a half a cup over the edge of the pan and onto your bare feet, you're gonna' visit the hospital.
What's not to like about having sugar and fat be your primary ingredients!?!?
:-)
Is this recipe able to be halved, or will it screw up the turn out ?
Respect as always.
Two questions:
1. Remekin size
2. Silk pad?
but presentation skills, just amazing!
This would be the perfect dessert for my grand-daughter's 15th birthday--such a sweet girl.
Can I make this a day in advance, keeping it refrigerated, etc?
Yes, you can make a day ahead!
The ramekins are 7oz i believe. Silpat is a non-stick baking mat!
You are so great Chef John. I am fairly new to your sit/blog but I love it so much its my second homepage tab. Thank you!
I'm inspired!
I'm going to steep a cinnamon stick in the milk. I will stick a thin slice of apple to the caramel in the bottom of the ramekin. Once done I will brulee a fresh slice of apple to the custard and then brulee the apple!
ok so just before you cut away from the sugar melting it looked as tho jabba the hut showed up in the pan....just saying...
I placed a 'very thinly sliced' peice of Starfruit on top of the carmal, before pouring in the custard! The presentation, with the added sugar crown and sugar coated raspberries on the side was unbelievable!
I placed a very thinly sliced piece of Starfruit on top of the caramel, before filling with the custard. The presentation, with the added sugar crown and sugar coated raspberries on the side was unbelievably amazing!
When I made this, the sugar bruleed at the bottom of the dish. What did I do wrong?
bruleed? what do you mean?
can i leave out the Grand Marnier?? because i cant get it in my country!! chef john you are simply amazing btw.
Is Grand Marnier a ''must have'' ingrediens? i'm just asking because i don't have Grand Marnier. Can I use something else as a substitute?
Hello Chef!Thank your for this amazing recipe!It's possible to use Cointreau instead Grand Marnier?
By bruleed I mean hard (like the top of a creme brulee)
i don't know what i did wrong, but my creme wasn't silkysmooth but more like very fine cottage cheese with a strong egg taste - help?
That only means one thing, it was cooked too long.
Holy wow. Watched the vid, checked the pantry and whipped this up last night. Couldn't be any easier. Here's a tip....make the custard first, then melt - and do not burn - the sugar. Patience ia a virtue. Easy does it. Even did the artsy-sugar thing. My wife was freaked out...it's her favorite desert and in 29 years of marriage she's only ever had it in a restaurant. Now I have become a slave to her desert desires, and, hey after 29 years, that's ok by me. Chef John....YOU ARE THE MAN!!!
I did everything perfectly.. and let it cool to room temp.. put in fridge for 4 or 5 hours.. and yet almost all of the caramelized sugar was as hard as a rock and stayed in the ramekin. There was none spreading all over the top and sides like the video.
I had a feeling this would happen... what should I have done? What did you do Gsweb8?
Hi Chef
I have NEVER met a flan I didn't like, so making it myself with you as the guide was a no-brainer. Made this on Friday and it was a big success. My caramel did seizing a bit in the ramekins so I didn't get as much liquid as you did, but the custard itself was fantastic. My wife loved and she isn't even all that fond of flan. And I'm sure you will be pleased to know that not only did I make the flan using your recipe, even the creme fraiche was made 2 days ago per your recipe. My kitchen is turning into a "inspired by Chef John" kitchen because I made your famous chimichuri sauce last night.
Enjoy the vacation.
Hello Glista. Chef John is away on a well deserved vacation and I'll be answering questions meanwhile. From what you described, it sounds like you might have overcooked the caramel in the pan. If not, it helps to briefly dip the ramekins in hot water right before releasing the flan. The water will help melt the caramel just enough to loosen it up.
Wonderful recipe. Everything came out perfectly, except my caramel tasted bitter.
The only thing I can think of is that I burned the caramel in the sauce pan. Any thoughts?
Hello Erik. Chef John is away on a well deserved vacation and I'll be answering questions meanwhile. I think you are right. It is possible that you have slightly burned and overcooked the caramel sauce in the pan. That would explain the bitter taste of caramel. Give it another try!
seems you used a tad bit more of the G Marnier than 1/2 teaspoon.
Made it for Easter (with the 1/2 t.) and everybody loved it. Pretty astounded on the ease of preparation. Thanks for presenting it!
how would one turn creme caramel into a citron (lemon) creme caramel?
I have never been intimidated by anything as much as I was caramelizing sugar for the first time but the dessert was amazing! I will definitely do this again.
Hey Chef John, I was wondering if there was a substitute for orange cognac.
Can I use table cream instead of creme freich?
Yes!
Chef John, what is the substitute of crème fraiche? Greetings from Poland! :)
sour cream will work too
I don't like the taste of sour cream and I find the greek yogurt has a very similar texture without the sour taste so would I be able to use plain greek yogurt as a substitute for crème fraiche?
Should be okay, just lower fat, so not sure about the texture.
Chef John,
I am trying to make bigger portion (2x) and in big pyrex bowl. Should I increase temperature? I tested and while center was perfect edges were little bit crumbly.
Btw. combining it with sweet muscat wine works perfectly.
Thank you very much for your effort.
Kris
No, temp would be same but cooking time will increase. Not sure by how much.
It took almost around 130mins for it to be done. But I think I should pull it out around 90-100 mins and let it finish cooking outside while cooling.
I will try again later and post my findings.
Thank you for fast response.
Kris
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