Best Technique for Classic Flan - Kitchen Conundrums with Thomas Joseph

Summary

In this video, Thomas Joseph demystifies the process of making flan, sharing essential tips for success. He begins by preparing a wet caramel, emphasizing the importance of preventing crystallization through the use of a lid. The custard base is made with whole milk and a generous amount of eggs, which provides structure and creaminess. Joseph walks viewers through tempering the eggs and baking the flan in a water bath for even cooking. After cooling, he demonstrates how to elegantly unmold the flan, revealing its silky texture. The video encourages viewers to try this delightful dessert for their next special occasion.

Takeaways

• 😀 Flan is a dessert that many may find intimidating to make at home due to potential pitfalls.
• 🍮 The caramel for flan is created using a wet method, which helps prevent crystallization.
• 🔄 Always swirl the pot when making caramel instead of stirring to avoid crystal formation.
• 💧 Using a lid on the pot while making caramel encourages steam that helps eliminate crystals.
• 🥛 When making flan custard, use a combination of whole eggs and whole milk for better structure.
• ⚠️ Be careful not to boil the milk when heating it, as this can lead to a grainy texture.
• 🥄 Tempering eggs with hot liquid is crucial to avoid scrambling; always add hot ingredients gradually while whisking.
• 🌡️ Cooking flan in a water bath helps it set gently and evenly.
• ⏰ The flan should be cooked until there’s a slight jiggle in the center, indicating doneness.
• 🍽️ For best results, prepare flan a day in advance and refrigerate to ensure it's properly chilled before serving.

Q & A

What is the main difference between flan and crème brûlée?

Flan has a thin layer of caramel at the bottom that becomes the top when inverted, while crème brûlée features a hard caramelized sugar topping.

Why is a wet caramel preferred over a dry caramel?

A wet caramel, which includes water, helps prevent crystallization, ensuring a smoother texture and even caramelization.

What should you do if sugar crystallizes while making caramel?

You can use the lid of the pot to create steam that brushes away crystals from the edges of the pan.

What is the importance of scalding the milk when making flan?

Scalding the milk helps denature the proteins, resulting in a silken texture in the final custard.

What is the correct temperature to heat the milk to when preparing the custard?

The milk should be heated to around 160 to 180 degrees Fahrenheit, but it should not boil.

How do you temper eggs properly?

To temper eggs, slowly add a small amount of hot liquid to the eggs while whisking continuously to raise their temperature without scrambling them.

What is the purpose of using a water bath when baking flan?

The water bath provides gentle, even heat, allowing the custard to set slowly and preventing it from becoming grainy.

How can you tell when the flan is done baking?

The flan is done when there is a slight jiggle in the center; it will continue to firm up as it cools.

What is a key tip for releasing the flan from the pan?

Use a flexible knife to carefully loosen the edges of the flan before inverting it onto a serving dish.

When is the best time to prepare flan for a dinner party?

It's best to make the flan a day in advance, allowing it to chill overnight for optimal texture and flavor.