Monday, December 5, 2011

Good Eats Challenge Week 20: Flan

One of my favorite quotes about food is this one from Wag the Dog: "There is no difference between good flan and bad flan." After this recipe I think I may be on board with this concept (depending on how you read that sentence). Nothing really went wrong it just wasn't that interesting.

Here's the recipe I used from Alton Brown



  • 1 1/2 cups whole milk
  • 1 cup half-and- half
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar

An assortment of jams, preserves, or dessert sauces such as:

  • Blueberry jam
  • Apricot preserves
  • Butterscotch ice cream topping
  • Hot fudge ice cream topping
  • 6 eggs


  • Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
  • 8 custard cups
  • Glass or stainless steel bowl with a spout
  • Fine mesh strainer
  • Small nonreactive saucepan
  • A kettle boiling water
  • Whisk


Heat oven to 350 degrees F.
In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.

Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.

Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.

Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.

Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.
When you are ready to eat turn the flan out on to a plate and serve. My caramel one came out great

My jelly one however didn't come out quite so great

Blech. Honestly the best part was the caramel so that isn't saying much for the recipe. I did however use the other recipe from the episode to great success.

I actually made 7 quiches with my leftover ham. It is a really easy recipe. Mix 2 eggs and 1 cup of half and half together with a pinch of nutmeg and pour over your filling.Bake at 350 for 25-35 min. I made two ham and spinach, two ham and leek and two ham and fennel. I stuck them in the freezer so now I have a quick and easy dinner ready for whenever I need it. Got to love leftovers right? We also made a bunch of turkey enchiladas to freeze so I am well stocked for the next few months. Anyone else have good leftover recipes? I love finding ways to re-purpose just about anything, including food. 

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