Tillie Doyle
Flan is a creamy custard dessert topped with caramel and popular in Mexico, Spain, and Latin America. It can be made in a variety of pans, including cake pans, ramekins, skillets, and glass baking dishes. The size of the pan can vary, with 7-inch, 8-inch, and 9-inch pans all being suitable. Flan is typically cooked in a water bath, which helps to achieve an even temperature and prevents the custard from curdling or cracking. The caramel is poured into the pan first and allowed to harden before the custard base is poured on top. After baking, the flan is cooled, chilled, and then inverted onto a plate to reveal the caramel sauce on top.
Flan Pan Characteristics
| Characteristics | Values |
|---|---|
| Size | 7-inch, 8-inch, 8.5-inch, 9-inch, 10.5-inch |
| Shape | Round, square, oval |
| Type | Flameproof, stainless steel, Pyrex, glass, cake pan, flanera, loaf pan, casserole dish, skillet, ramekins |
| Other | Water bath is essential for even cooking |
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What You'll Learn
Flan pans, cake pans, and ramekins
Flan is a creamy custard dessert topped with caramel and popular in Mexico, Spain and Latin America. It is cooked with the caramel sauce at the bottom of the pan and the custard mixture on top. The flan is then inverted onto a plate, revealing the caramel sauce that covers the top of the flan.
You can use a variety of pans to make flan, including a cake pan or a special pan called a flanera. A flanera is inexpensive and has an easy-locking lid, so you don't need to use foil to cover the top while baking. A small 7-inch cake pan or 8-inch cake pan can be used, and you can also use a 9-inch cake pan, though this may increase the cooking time. Round cake pans are often used, but square Pyrex or oval casserole dishes also work. If you want to make individual servings, you can use ramekins. A set of six 3-inch ramekins can be placed in a larger baking pan for baking.
When making flan, it is important to use a water bath, also known as a bain-marie, to ensure an even temperature while baking. The pan with the custard mixture is placed in a larger baking dish filled with water, which comes halfway up the sides of the pan. This helps to prevent the custard from curdling or cracking, resulting in a smooth, creamy flan.
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$29.26 $31.99
Pyrex, stainless steel, and glass
Pyrex
Pyrex is a common choice for making flan, as it is flameproof and can be used in a water bath or bain-marie, a common method for cooking flan. A Pyrex pie pan or square Pyrex dish can be used, and oval casserole dishes are also an option.
Stainless Steel
Stainless steel is a good heat conductor, which means it can efficiently transfer heat to the flan mixture. However, this also means there is a risk of overcooking the outer perimeter of the flan. To mitigate this, a lower temperature can be used, ensuring a slow and even cook. Stainless steel flan pans are often designed with a lid and are easy to clean and store.
Glass
Glass, like Pyrex, is a good insulator, allowing the flan to cook slowly and evenly. A glass baking dish can be used for flan, and some sources recommend using glass custard dishes for individual servings.
When choosing between Pyrex, stainless steel, and glass for making flan, it is important to consider the heat conductivity and insulation properties of the material, as these will impact the cooking process and the final product.
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Pan sizes for different portions
Flan is a versatile dessert that can be made in various pan sizes depending on the desired portion. Here are some guidelines for choosing the right pan size for different portions:
For 8 portions
An 8-inch round cake pan or eight individual ramekins can be used to make eight servings of flan. This size is perfect for a small gathering or family dinner. The recipe may need to be adjusted to ensure the pan is not filled to the brim, preventing spills when moving the dessert.
For 10 portions
A 10.5-inch flameproof baking pan is recommended for making flan for ten people. This size is slightly more unconventional, but it can be substituted with a non-stick skillet or a 9-inch cake pan. Using a smaller pan will increase the baking time, but as long as the mixture fits, the final product should turn out fine.
For 20 portions
For larger gatherings, consider using multiple pans to achieve the desired portion size. Using two 10.5-inch pans or three 9-inch pans can yield around 18-20 servings. Alternatively, baking the flan in multiple batches can ensure there is enough for a crowd while maintaining the desired portion size.
It is important to remember that flan is a flexible dessert, and as long as the mixture is evenly distributed and the pan is suitable for baking, various pan sizes and shapes can be utilised.
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Water bath for even cooking
Flan is a rich, sweet custard topped with caramel sauce. It is a popular dessert in Mexico, Spain, and Latin America. The water bath method is essential when baking flan to ensure even cooking and to prevent the custard from curdling or cracking. This technique is similar to baking a cheesecake.
To create a water bath, first prepare your flan mixture. You can use a variety of vessels, such as an 8-inch cake pan, a 9-inch cake pan, or six 3-inch ramekins. Place your chosen vessel in a larger baking dish or roasting pan, preferably with high sides. Pour hot water into the larger dish until it reaches about halfway up the sides of the smaller vessel. Cover the flan mixture with aluminium foil or a lid if using a flanera. Place the setup in the oven and bake for 75 to 90 minutes, or until the flan is set at the edges but still slightly jiggly in the centre.
Alternatively, you can prepare a stove-top water bath, which will set the flan in 10 minutes compared to 40 to 60 minutes in the oven. This method is similar to proofing bread dough in a warm water bath, which provides heat from all directions.
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Removing flan from the pan
Flan is a creamy custard dessert topped with caramel that is popular in Mexico, Spain and Latin America. It is typically cooked in a water bath, also known as a bain-marie, to ensure an even temperature as it cooks slowly and evenly.
There are various pans that can be used for making flan, including a 7-inch cake pan, 8-inch cake pan, 9-inch cake pan, a special pan called a flanera, or even a set of six 3-inch ramekins.
When you're ready to serve your flan, the first step is to run a knife around the inside edge of the pan to loosen it. Then, place a large plate or platter over the top of the pan and carefully flip it over so that the flan is upside down. If the flan doesn't slide out immediately, don't panic! Just place the pan back down and let it sit for a little while longer. You might need to lightly tap the top of the pan or give it a few squeezes to help release the flan. If it still doesn't come out, run the knife around the edge again and try once more.
One tip to prevent the caramel from sticking to the pan is to add 2 tablespoons of warm tap water to the pan and swirl it around before pouring in the caramel. This will thin the caramel so that it doesn't all stick to the pan after baking.
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Frequently asked questions
You can use a cake pan, a flanera, a glass baking dish, or ramekins.
A 7-inch, 8-inch, or 9-inch pan should be sufficient.
A round or square cake pan will work.
Yes, a skillet can be used to make flan.
Yes, a non-stick pan is suitable for making flan.
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