French flan is often made with a simple crust:
Put the thin crust in a pan and add the filling. Bake for 45 minutes at 380 degrees and serve when cool. The main difference between this flan and others is the addition of flour to the recipe. Making flans is great fun because there are so many ways to vary the results without changing the basic recipe.
We have found at least six different recipes for Spanish flan. Here is what they all have in common:
Note that Spanish flan uses one more egg than Mexican flan, which makes the flan more "eggy" tasting. Also note that the flan is baked in an oven, not cooked on a stovetop. Put an inch of water into a large pan, place the molds within the pan and and set it on an oven rack. Set the oven to 350 degrees F. No need to preheat. Bake for one hour. Make the usual test for doneness by inserting a knife. If it comes out clean, then the flan has fully cooked.
We have found so many recipes for "Cuban" flan that we've lost count. But here's what they seem to have in common:
In Cuba, there are two ways of cooking it: 1) Over the stove top at low to medium flame untill a toothpick inserted in the middle comes out dry. 2) In a preheated at 350 degree oven for about an hour in the middle rack until a knife or toothpick comes out dry. Most Cubans prefer to leave it in the refrigerator for two days.
So far we have found nine different recipes for Mexican flan. Here is the one thing they all have in common:
Using less milk and more sweetened condensed milk makes the flan more dense, sweeter, and less creamery.
Puerto Rican Flan
There are several flan recipes from Puerto Rico. They seem to use more eggs than other recipes.
For the flan:
For the Caramel:
Costa Rican Flan