Bo Friberg

Crème Caramel: Flan

Preparation info
  • Yield:

    3

    flans, 9 inches in diameter
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Crème caramel can be baked in pie pans to create a larger dessert with the traditional round flan shape and sloping sides.

Method

  1. Follow the instructions in the main recipe, dividing both the caramel and the custard evenly among 3 glass or ceramic pie pans, 9 inches (22.5 cm) in diameter.
  2. Bake these in a bain-marie as directed; the baking time will be slightly longer. Refrigerate for a minimum