I never met anyone who dislikes Flan or Crème Caramel, and today I am sharing a recipe for flan, it is perfumed with cardamom and Saffron. I have added an Arabian touch to this Mexican dessert, and the outcome is a flavorful, elegant, and creamy crème caramel.
How to make Flan with saffron and cardamom
A basic flan recipe, it is a little lighter in calories since there is no condensed milk in this recipe, but there are few things to keep in mind to have the best crème caramel/flan.
You must use good quality saffron and cardamom, old cardamom when added to food gives a bitter taste, and low-quality saffron doesn’t give the orange-red color nor the flavor.
To give a creamy texture to any flan, you must temper the eggs properly. To temper, the eggs, heat the milk but do not let it come to a boil. In a different bowl whisk the eggs and gradually add the hot milk while whisking the eggs.
I always strain the custard (the hot milk mixed with the eggs) through a strainer to make sure that none of the cooked bits of eggs is in the flan or crème caramel because that will ruin the texture.
The other important step is when making the caramel.
How to make the caramel for the flan
I have seen many stirring the sugar with a spatula while it’s in the pan when making the caramel. There is an easier way that will save you from the struggle of removing hard caramel from a spatula or a wooden spoon.
Add the sugar in a pan and when some parts of the sugar turn light brown swirl the pan (please be careful when doing this step.) Swirling the pan will make the sugar mix evenly, and the caramel will form faster, not only that, but you won’t have burnt patches in the caramel. (While making the caramel there a step where you have to add water to it, as mentioned in the recipe below, please be careful or follow the other suggestion which I have also mentioned below.)
When to serve the flan or the crème caramel
Do not flip the flan while it is hot; the flan needs to come to room temperature and then be refrigerated. The custard has to set, and this usually takes four hours while in the fridge.
If you want the crème caramel to set faster, then place the ramekins in a larger pan and fill the pan to ¾ of the ramekins with chilled water and ice but do this only when the flan has reached room temperature first.
Other Flan and Crème Caramel recipes you will love:
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