Flan Links

A silken, decadent alcoholic flan with notes of citrus, vanilla, and a scandalous whisper of liqueur.

Ingredients

For the caramel

• 150 g caster sugar
• 2 tbsp water
• 1 tbsp orange liqueur (e.g. Grand Marnier or Cointreau)

For the flan

• 4 large eggs
• 2 egg yolks
• 400 ml full-cream milk
• 300 ml thickened cream
• 120 g caster sugar
• 2 tsp vanilla extract
• 60 ml Irish cream liqueur (or dark rum for a bolder finish)
• Zest of 1 orange
• Pinch of sea salt

Method

1. Prepare the caramel

1. Combine sugar and water in a saucepan over medium heat.
2. Allow to melt without stirring, swirling occasionally until deep amber.
3. Remove from heat and carefully stir in the orange liqueur (it may bubble theatrically).
4. Pour immediately into the base of a greased loaf tin or individual ramekins.

2. Create the custard

1. In a bowl, whisk eggs and yolks gently — avoid too much foam.
2. Heat milk, cream, sugar, vanilla, orange zest, and salt until just steaming (not boiling).
3. Slowly pour the warm mixture into the eggs, whisking continuously.
4. Stir in the Irish cream liqueur.

3. Bake the flan

1. Preheat oven to 160°C (fan-forced 140°C).
2. Pour custard over the caramel.
3. Place dish in a roasting pan and add hot water halfway up the sides (bain-marie).
4. Bake 45–55 minutes, until just set with a gentle wobble.

4. Chill & unveil

1. Cool to room temperature, then refrigerate at least 4 hours (overnight is divine).
2. To serve, run a knife around the edge and invert onto a serving plate, letting the caramel cascade luxuriously over the top.

Serving Notes

Serve cold, adorned with:

• Candied orange peel
• A light dusting of edible gold
• Fresh raspberries or strawberries

Flavour Profile

Velvety and aristocratic — the caramel delivers bittersweet drama, while the custard melts with vanilla, citrus, and a sophisticated liqueur warmth. A dessert fit for a duchess who definitely knows where the champagne is hidden.

Yes. People actually write poems about flans (!?)

Check 'em out...

https://www.poetrysoup.com/poems/best/flan

https://www.youtube.com/watch?v=Gg4_zZQGiz4

Here is a song called "Flan"

The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French flaon (modern French flan), in turn from the early Medieval Latin fladōn-em, of Germanic origin, from an Indo-European root meaning "flat" or "broad"

https://en.wikipedia.org/wiki/Flan_(pie)

Flans are related to so many other cakes, pastries, pies and tarts

Flans and Friends link