Vegan Flan | Easy Crème Caramel Recipe - Elavegan (2024)

FAQs

What is the difference between crème caramel and leche flan? ›

Leche flan relies heavily on condensed milk and evaporated milk to bring sweetness and creaminess to the custard. On the other hand, creme caramel uses cream, fresh milk, and sugar to bring body and sweetness to the dessert. As a result, Leche flan is usually sweeter and richer in flavour with a creamier texture.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.

Both custard and pudding are sweet, goopy desserts made mostly from cream and then cooked. However, custard (and therefore flan) is made with eggs and sweetened milk alongside the cream, and flan itself includes caramel.

In Spanish-speaking countries and often in the United States, crème caramel is known as flan. This was originally a Spanish-language usage, but the dish is now best known in North America in a Latin American context. Elsewhere, including in Britain, a flan is a type of tart somewhat like a quiche.

The center should be almost set, but will still be a little bit jiggly. (Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)

It's always the simple things in life that are the most difficult to master. With flan the key to a smooth texture is the cooking temperature. Cooked for too long or cooked at too high of a temperature and the custard will have a slightly pock-y curdled texture.

Flan has a unique twist, though. It has a layer of caramelized sugar on the bottom of the ramekin that then becomes the top when you invert it onto the plate, which then blankets the incredibly smooth and silky custard in a delicious caramel sauce.

The end result of flan is a delightful and creamy dessert flavored with vanilla and caramel. The taste is unique & you can't find it in any other dessert. While eggs are an essential part of the dessert, some flan fans believe the flavor becomes eggy if there is too much egg.

If it starts to simmer and your sugar is still in granules and has NOT dissolved, that can crystalize your caramel. You can swirl the pot — or at this point, you can go in with a clean spatula and stir it. Once all the sugar is dissolved, THEN you can turn up the heat and allow the mix to simmer.

When should you flip a flan? ›

Remove the foil and allow it to cool on the counter for 1 hour till it comes to room temperature. Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle.

The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.

When it comes to crème brûlée and flan, it's mostly the toppings that distinguishes the two, as well as the presentation. The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top.

Leche flan is the Filipino version of flan similar to Mexican flan. Flan de queso is a Latin American flan variation made with cream cheese that can also be flavored with coconut.

Two delicious desserts that are beloved! Crème Brûlée and Crème Caramel. Crème Brûlée is made with a milk but mostly cream base and Crème Caramel has a milk base.

In Mexico and Central America, flan can be made with fresh milk or with condensed milk. Cuban flan uses only evaporated and condensed milk from cans because fresh milk is not readily available there. Leche flan is the Filipino version of flan similar to Mexican flan.

The name leche flan is translated into “milk custard,” and is often much richer than Spanish flan because it includes more egg yolks, condensed milk, and is steamed. Since there is an addition of milk, it's texture is much more jiggly and pudding-like than French flan.

The name "Leche Flan" itself is derived from the Spanish word "flan," meaning custard, combined with the term "leche," which refers to milk. The dessert was introduced to the Philippines by the Spaniards and quickly became a hit among the locals.

There isn't a direct French counterpart to leche flan, but crème caramel or flan is a similar dessert in French cuisine. It shares similarities with leche flan in being a custard dessert with caramelized sugar on top.