The Perfect Balance of Flavors and Textures.
True bakery flan relies on a subtle balance: the sweetness of milk and vanilla, the richness of eggs, and the lightness of the pastry. The lightly golden surface adds a caramelized note that contrasts with the smooth custard. Each bite offers a sensation of sweetness and nostalgia.
Gourmet Variations
: Chocolate: Add 150g of melted dark chocolate to the cream before baking.
Coconut: Replace 200ml of milk with coconut milk and add 50g of desiccated coconut.
Fruit: Add pieces of pear, apple, or prune to the tart base.
Crustless: Pour the cream directly into a buttered tin for a lighter flan.
Orange Blossom: Add a tablespoon of orange blossom water for a fragrant touch.
Tips for a Successful Baked Flan
: Don't overcook the cream: It should thicken without boiling to avoid lumps.
Chill thoroughly before cutting: The flan firms up as it cools.
Use whole milk: This is the key to a melt-in-your-mouth texture.
Don't add too much sugar: The flan should remain balanced and mild.
Bake at a moderate temperature: Gentle baking ensures a smooth texture.
Presentation and Storage
: Presentation: Lightly dust with icing sugar before serving for an elegant touch.
Storage: The flan will keep for 3 to 4 days in the refrigerator, well covered.
Freezing: Avoid freezing, as the texture will lose its delicate feel.
