As promised in yesterday’s post, today’s Friday Foto is of flan. Flan, also known in some circles as creme caramel, is Spanish in origin, though it’s also popular in other cultures, such as Cuban (which is where our version comes from).
Unlike a creme brulee, which has a custard “filling” with a crunchy, caramelized sugar top, flan has a smooth, creamy custard with a silky, soft caramel sugar top (it almost becomes a brown sugar sauce by the time it’s done cooking). The combination really is divine.
This particular recipe comes straight of our cookbook, Artisanal Gluten-Free Cooking (page 223). By far the hardest part (and it’s not really that hard) is taking the time to melt the sugar slowly over low heat. Attempts to accelerate the process with higher heat will only result in burned sugar, and that’s worthless for making the dessert. Patience, in this case, is definitely rewarded!
Have a great weekend!– Pete
I’m so glad I have the book. I’m going to have to make this soon.
Oh my! Delicious!
Oh, I’m a huge fan of flan! I was tickled when I saw the recipe in your book. Love seeing the photos here. Beautiful job! 🙂 I’ve enjoyed flan all over. It’s such a great, naturally gluten-free dessert. Had some amazing flan in Curacao years ago.
Shirley
Hey Amanda… Sounds good! How have you been?
Hi Stephanie… It indeed was tasty!
Hey Shirley… I second your thoughts on it being a great, naturally GF dessert. Curacao is a wonderful island. We were there in 2005 (I think) and had a spectacular week.
Cheers, Pete
Oops. I was obviously logged in as Kelli when I left that last comment!
Cheers, Pete
Looks delicious!
Thanks Christy!