Tyler Florence’s Flan



Here we have Tyler Florence’s Flan.  Since I have all but given up at the technical aspects of this blog, above you have the link if you wish to see the thing itself.  Apologies, you may have to go through the effort of copying and pasting.  How dare I.

Anyway, it’s sweet, custardy, and slightly lemony.  Altogether, lovely. And it uses some whole eggs, so you don’t have a ton of whites sitting around wondering what you should do with them.  Flan; it’s easier than you’d expect.

Tyler Florence’s Flan

Yield: One Flan


1 1/2 c. Sugar, divided

2 T. Water

Juice of 1/2 Lemon

2 c. Heavy Cream

1 Cinnamon Stick

1 tsp. Vanilla Extract

3 Eggs

2 Egg Yolks

Pinch Salt


Find a deep, smooth, flat-bottomed pan.  I used a circular casserole dish.  Apparently “flan molds” exist, but…who has room in the cabinet for that?  Also find a “roasting pan”, which for me meant a 13×9″ cake pan.

Stir 1c. sugar in a sautee pan with the water.  Melt over medium-high heat, and swirl as it turns an amber color.  Tyler likes to say you shouldn’t stir it, but that ended in the sugar forming a crust on top that never fully incorporated into the caramel.  I’d probably stir it as it caramelizes next time.  Remove from the heat and add the lemon juice.  Stir or swirl to combine, then pour it into the baking dish.  Quickly swirl it so that it completely covers the bottom and goes about an inch up the sides–before it seizes up!

Preheat the oven to 325 degrees, and bring some water to a boil for the waterbath later.

Bring the cream and cinnamon to a simmer in a small saucepan.  Meanwhile, combine the eggs, yolks, remaining sugar, and salt in a bowl, whisking until lighter in color.

Remove cream from heat, discard cinnamon stick, and add vanilla.  Slowly pour it into the egg mixture, whisking constantly, to temper the eggs.  Strain the mixture, then pour it into the baking dish.

Carefully pour the hot (not boiling) water into the pan around the baking dish, coming halfway up the sides.  Bake on the middle rack for a while… Tyler said 30-45 minutes, but as I recall it ended up staying in there over an hour.  A clean knife and jiggly custard will tell you when.

Refrigerate in the baking dish at least 4 hours.  Run a knife along the edges to loosen the custard, place a serving plate over the baking dish, and flip over.  Enjoy your beauty.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s