I love easy desserts, don’t you? I mean, what’s not to like about drinking a glass of wine while dessert practically preps itself? I haven’t made flan in years and I forgot how easy it is to make. Many times simple is best.
Last month I had a few friends over to make a few cocktails from scratch. It was loads of fun and I think it will be one of those things we end up doing a couple times a year. I’m thinking seasonal. Like bloody mary’s in spring or sangria in summer. This is definitely my kind of club.
So how it all went down was this: We met right before Christmas and figured we could make some last minute gifts to give, or just keep all for ourselves. We made both a cranberry spiced rum and homemade irish cream. Each of them were very simple to make, basically mix the ingredients together and let sit a couple days to meld all the flavors together.
That irish cream was the inspiration for this flan. I love the flavor of this creamy spiced drink, it’s very soothing and wintery feeling. When I decided to do an egg themed week, I knew I wanted to do a creamy dessert that really transforms the egg but still resembles itself. i considered many types of custards as well as creme brulee, but I settled on flan because its so easy. Plus, I just knew that the irish cream would go perfectly in the thick creamy flan.
So back to the simple prep… and my glass of wine. I actually have never taken plain sugar and melted it without liquid already in the pot. It was interesting and I can see the potential to burn really fast! Apparently there are actual flan specific molds you can get but I don’t own one and honestly I’d rather not buy tons of specific kitchen things. If it works for a couple different dishes, I’m in. I considered a springform fan but since it doesn’t have a solid seal, it probably would have caused the flan to leaked everywhere while baking, so I used a regular old cake pan and it worked perfectly! The rest of the ingredients you literally pour everything into a blender and blend away. Bake then refrigerate. Yes, I’m getting to it. It’s glass of wine time. After a couple hours in the fridge, invert the flan and cut yourself a piece!
- 1 cup white sugar
- 1 cup whole milk
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 3 egg yolks
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup irish cream
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a cake pan. Let cool.
- Preheat oven to 350 degrees F (175 degrees C). Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the irish cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.