Mexican Flan

I can't stand flan. Period. It's the sickly texture.

Love it.

Love the better version!

I've had bad flan, of course, but there's a taqueria near me that makes excellent flan in house. Delicious.

Scrump-dilly-[italic]icious!

What's the difference between flan and custard? I live in a Latino neighborhood and I went to the store and one lady told her child, "no, that's custard, I want flan," so there must be a difference.

Tres leches cake>

It's sinfully addictive as a once in awhile treat.

I love this pudding.

No!!!!!!!! I cannot get used to the texture of many Mexican desserts.

Decadent but amazing.

[quote]No!!!!!!!! I cannot get used to the texture of many Mexican desserts.

You don't like the texture of pudding?

Try it with coconut and rum.

looks delicious!

Try Coconut flavored flan or Strawberry flavored flan.

MMMMMMM

It's wonderful.

It's basically mexican cheese cake. Even though it's lard with sugar.

Err lard? that's not Mexican flan you're eating R6 ...

R17 I'm mexican dumbass.

R16, I had no idea it has lard. I'm vegetarian and occasionally had it. Feh.

How do they get the top so nicely caramelized?

R18, you may be Mexican, but you mustn't call yourself a dumbass.

It's delectable. I love the way the recipe creates the lovely pools of caramel sauce. It's kind of a perfect recipe as it only uses few ingredients and is easy enough for an ambitious but novice cook to make. Looks impressive as a center piece and mmmm, it's so refreshing on a warm, sunny day! It does not use lard in any version I have seen. The Mexican version uses condensed milk where as the French version, the "crème caramel" they use a light cream and vanilla beans. Only freaks who hate "wobbly" desserts despise it.

Lard in flan? Not in any I've eaten or made. Sweetened condenced milk, yes.

My mother made the best flan-both regular and coconut versions. It was kind of hilarious to see her in the kitchen with a machete to open the coconut.

I love a good flan. Yum!

mmmmmm

bump

Add Grand Marnier or Cognac before baking as they do in Spain and France....

I love flan. Available in many countries.

Mexican flan is the poor man's Creme Brulee.

I prefer the French version Creme Caramel, better flavor and texture.

I agree with r29. However, flan can be fun as long as it has no coconut and is prepared by a good restaurant, not the local tacqueria.

I like creme caramel more, also. It's what I make for Thanksgiving.

[quote]How do they get the top so nicely caramelized?

You make caramel, pour it into a cake pan, coating it evenly. Then you pour in the custard and bake it.

What makes it Mexican? Looks like any other custard, crème brûlée, or crème caramel.

R34 The Mexican version has fewer egg yolks and has vanilla extract and has a firmer texture the French version Creme Caramel has more egg yolks, It should be flavored with real vanilla bean and has softer creamer texture.

Who the hell puts lard in flan?

Central Market (Texas) sells a good packaged flan. I don't remember the brand name but it's in a black oval container.

Isn't one of the simplest tricks for Mexican flan to steam a can of sweetened condensed milk?

Sorry, I guess that's dulce de leche or something similar.

I’ve made flan many times. Contrary to that dumbass at R16, there is no lard in flan. Very often, flan is made with condensed milk...I hate any recipe with condensed milk. Better to a make a slightly lighter version with whole milk and cream.

I’ve flavored flan with:

Vanilla

Fresh mint

Fresh ginger

Coffee

Chocolate (that didn’t turn out so well...grainy textured)

Citrus (lemon and orange)

Coconut (coconut milk)

Pumpkin (like pumpkin pie without the crust)

Sweet potato (didn’t turn out so well, separated into layers)

Flan de queso (cream cheese, a cross between flan and cheesecake)

On my list of future flan flavors:

Chamomile

Rose water and cardamom

Rick Bayless has the best flan recipe, in his “Mexico One Plate At A Time”. He gives you three flan recipes: light textured flan, creamy flan, and a rich and commanding flan.

Flan is not 'basically Mexican cheese cake,' either.

Listen to the obese Americans who were singing about the virtues of jello salads call another dish a poor man's version of a French dessert.

R34 see this video for the answers to your questions

[quote] I had no idea it has lard. I'm vegetarian and occasionally had it. Feh.

[bold]It doesn't[/bold] you ignoramus. That poster is clearly not Mexican and is only trolling.

What's amazing is chocoflan, because the flan layer and chocolate cake layer switch places while it's baking. I didn't believe this until we baked it ourselves.

was the taste good r44?

Yes!

"Rose water and cardamom" -- Now I'd like to taste that one!

It's just too slippery snot-like.

Hey, R3. What’s the name and location of that taqueria with the great flan?

Love pumpkin flan

coconut flan is the best. I worked with a woman from the Dominican Republic who made a flan to die for

Is this the best thread on DL right now? I think so. I love flan and some really good recipe in this thread. Yum!

There's a Filipino bakery near me called Leelin's that makes delicious leche flan. I don't know what the difference is between Mexican flan and Philippine leche flan, but the leche flan seems sweeter.

French crème caramel, Mexican flan, Philippine leche flan, etc. are all essentially the same. Different recipes just use more or less of some ingredient or other to get a desired effect: more or less sweet (sugar), or firm (whole eggs vs. egg yolks), or rich (dairy, cream vs. milk). The caramelized top (which also produces the sauce) is what distinguishes them from other custards.

I want to try making this but I am afraid I will burn the caramel top.

The caramel goes on first, r55, before the custard is even baked. So you'll know right away if you've burnt the caramel, in which case you just throw it out and make some more. Baking will not further cook the caramel, so you won't end up with burnt caramel if you didn't start with burnt caramel in the first place.

Thanks, R56. I'll give it a try. I have enjoyed many a flan at Mexican friends' homes and my Filipina co-workers love bringing it to work. Dangerous stuff!

There is seriously something wrong with anyone who doesn't like a flan. SERIOUSLY!

Try it, r55/r57. It's one of the easiest desserts to make. Just remember not to cook completely before pulling from the oven; the centre should still have some jiggle.

BTW, I don't bother heating up the milk/cream. I just whisk it cold into the egg/sugar mixture. It will take a bit more work to get it smooth, so make sure to strain because this helps to pop bubbles you form during whisking.

R44 I saw Pati Jinich make that. it looked amazing. R39 I think RIck is superb. His brother Skip is a HUGE douchebag on ESPN, however.

Flan is latin dessert in general, like baklava which is actually Syrian but is made throughout the Middle East and Greece. Puerto Ricans and Dominicans make flan better than anyone, in my opinion. And I'm talking home made not commercialized flan. Seeing as that is the environment I was raised in I feel a bit possessive of it. I rarely order it at restaurants because it rarely rates my time.

It's just Mexican jello, sis.

No gelatin in it. The binding is done by the eggs.

Is a Mexican Flan anything like a Cleveland Steamer?

I LOVE it.

I usually make Creme Caramel the French version for big family gatherings it is one of the easiest things to make and is a crowd pleaser.

more flan tips please.

Place a kitchen towel between the flan pan and the larger pan which the bain marie is in. That way, there’s no direct contact between the larger vessel and the flan pan.

Also, bake at 300 F. That will gently cook the flan, rather baking at 350 F which will result in the edges being rubbery. The flan is done when it reaches a temperature of 180 F in the center. And instant read thermometer is so helpful.

[quote]No gelatin in it. The binding is done by the eggs.

Except the very popular Goya flan mix simulates them with carrageenan, an extract of red seaweed. Yum!

Instant flan is an abomination

[quote]I usually make Creme Caramel the French version for big family gatherings it is one of the easiest things to make

Post your recipe bish!

What is "bish"?

I use Martha Stewart's recipe.

Fuck Rick Bayless up the ass with a hunting knife.

Why, r74?

He’s a thief. Steals recipes from Mexico and claims them as his own.

Whatever R76

Ricky would gut you like a fat piñata if you said that to his face, you sad cunt

Martha Stewart (another WHITE person) pumpkin flan recipe

I’ve made it several times. It always gets raves.

Dear Lord in Heaven!

[quote]Whatever

But R77, is not ethical to claim you invented something when you clearly did not. There is no shame in bringing Mexican cuisine, which is surprisingly undiscovered, but to claim that you invented recipes that are hundreds of years old is just not right.

I still love Rick but this has always bother me about him.

All I know of him are his shows, R80, in which he digs around different places in Mexico and discovers recipes by talking to Mexicans he meets. How is he stealing?

R80 does Rick actually claim to have INVENTED flan?

I’ve scoured many Mexican, Spanish, French and Latin American cookbooks for flan recipes and notes. Rick Bayless is by far the most detailed and informative on the subject of flan, even surpassing the great Diana Kennedy (another WHITE person).

What is this "(another WHITE person)" bullshit, you stinking cunt?

Rick Bayless is frequently assailed by SJW for his temerity in bringing Mexican cuisine because he’s a WHITE person, you sad cunt.

Cunt troll alert!

Yeah, why is someone bringing out the "WHITE person" shit? that just random and really who cares...

[quote]How is he stealing?

Silly, we are not claiming that putting a spotlight on Mexican food is stealing recipes. He has actually claimed to have come up with some recipes (with trademark and everything) only to be proven wrong.

I know a lot of people did not appreciate him saying he was going to bring great Mexican food to LA (in a city that already has great Mexican food). He seemed OK on Top Chef Masters otherwise..

Mi abuela said the ONLY authentic way to make flan is to use Jello flan mix with Coffee Mate powder mixed with water in place of the milk. If you're not doing it that way you're wrong, wrong, wrong and inauthentic!

Link to Rick’s stolen Mexican food trademarks r86, please

Ugh, the Italians have arrived...it won't be long before they break into song "Italians did tomato justice" and start saying they invented tacos Al Pastor.

As for Rick, I do like his take on Pork Pibil (Cochinita Pibil) despite some of his dubious claims, his episodes were fun to watch. Has he ever done a good hot chocolate recipe?

I tried Rick’s recipe for Chocolate Flan. It was terrible.

I bought a jar of Frontera brand salsa once and it was so bad, I never paid attention to his TV show when it came around. Plus, he has an annoying voice.

How come the rest of the world calls this pudding except the US? In the US, pudding is this mayonnaise-like blob.

Pudding for the rest of the world:

Pudding for the US: 💩

[quote]Pudding for the rest of the world:

Mexico doesn't think of flan as pudding. Who gives a huevo what the Euros think?

Just put a DUCK egg flan into the oven. Fingers crossed that it turns out okay.

Duck eggs are gigantic and the yolks have twice as much as chicken eggs.

As much FAT ^

Te gusta, te gust, mas que chicas con tetas grande negras.

Delicious! No to the condensed milk.

[quote]Flan is latin dessert in general, like baklava which is actually Syrian but is made throughout the Middle East and Greece.

It started in Europe (Rome) and then Latin America assimilated the Spanish version.

There is no French version of Mexican flan. It’s just the old way of making Mexican Flan, which started by using vanilla beans.

It was brought to Mexico by Spaniards.

Introduced, rather.

It flavoless version of flan was introduced to Mexico by theSpaniards, but the version you see today is modeled after Mexican flan.

Tembleque is good, too. It is very similar to a coconut flan, but has a slightly gelatin-like texture.

Why has this old thread been bumped? Oh well, flan of every nation that I've tried so far is FAT WHORE APPROVED!

I think it was bumped in time to start a new feud, R107:

Do we (a) drain or (b) rinse the lard from our homemade flan? 🙄

I haven't had flan in years, and that was Royal Flan Mix in a box, which was easy and passable. It's on my shopping list.