a man, a plan, a flan

November 20th, 2009

The Man who Came for Dinner and never left gets to pick the weekly homemade sweet and that frequently results in pies and galettes (key lime, blueberry, apple, pecan, pumpkin) or cookies (oatmeal, macaroon, sugar), sometimes a cheesecake (any flavor will do), and is not particularly fond of meringues, tortes, bread puddings or cupcakes.

Of late, however, the request for flan keeps getting repeated.  Unfortunately, each instance conflicted with either an oven reserved for proofing bread dough, or a lack of milk or a stovetop covered with various stages of roast chicken soup.  Hence, the default sweet, brownies, began to be omnipresent.  This weekend, the kitchen spirits came through in a cooperative moment and the man got his flan.

As a note, this is identical to the Hidden Treasure Custard that I enjoyed as a child, and is more true to the French custard than to the Mexican, which utilizes condensed milk.  Other than requiring a bit of dexterity and the right sized vessels, this preparation is so simple a Geico executive could do it.

Flim Flam Flan

Related Recipes

Flim Flam Flan

As a note, this is identical to the Hidden Treasure Custard that I enjoyed as a child, and is more true to the French custard than to the Mexican, which utilizes condensed milk.

Swap the brown sugar for maple syrup for an unexpected ‘treasure’.

  • 3 eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • ½ teaspoon freshly grated nutmeg
  • 1 tablespoon brown sugar placed in each of six ramekins

Preheat oven to 325 degrees.

Arrange six ramekins in a 9×13 Pyrex baking dish (or roasting pan) and fill each with one tablespoon brown sugar.

Use a stand or hand mixer to blend remaining ingredients.  Strain mixture through a mesh sieve into a spouted bowl or measuring cup.  Divide custard evenly into ramekins.

Place pan onto middle rack of oven and carefully pour simmering water into the pan, half-way up the sides of the ramekins.  Bake for 60-70 minutes or until custard is set but still slightly wiggly in the centers.  Remove ramekins from pan and cool on a rack.  Cover and refrigerate for several hours or until well chilled.  Run a knife gently around rim of ramekin and invert onto a plate.  Garnish with fresh fruit or whipped cream.

Copyright © Katherine Stetson, all rights reserved.