Flan + Custard

Take a trip to Spain or Latin America and you'll soon encounter flan—a silky smooth and immensely satisfying custard dessert. Unfortunately, people shy away from preparing flan at home because it can be intimidating. When cookingcustard on the stove, you need to be patient, simmering it slowly to prevent curdling, and stirring it constantly for consistent texture. Also, be sure the caramel doesn't crystallize and that the flan releases from the dish when it's flipped over. Making custard can be tricky, but Food & Wine's guide has all the tips you need to create a delicious finished product.

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蓝莓胸衣与蓝莓chia布丁
Start with blueberry panna cotta, top it with a blueberry and chia seed pudding, and finish it with a pile of fresh blueberries for a blueberry trifecta. If you haven't had chia seeds yet, here's a delicious way to give them a try. They add crunchy pops of texture to this creamy dessert, and they're good for you, too.
Quindim(巴西椰子鸡蛋蛋奶)
评分:未设置 3
These Brazilian treats feature a rich eggy custard on the top and a chewy coconut crust on the bottom. Both crust and custard come from a single batter: The macaroon-like crust forms as the shredded coconut floats and browns while baking; once cooled, the desserts are inverted, revealing the shiny, sunny custard layer. White sugar will result in sunny yellow custard, while light brown sugar will tint it pale gold. Be sure to allow the quindim to cool—and fully set—completely before flipping the muffin tray. Quindim, a term that traces its etymology from both Brazilian Portuguese and West African languages, may also appear in the plural as quindins. When the custard is baked in a ring mold, it is called quindão. This recipe is from Jessica B. Harris, a scholar of the cuisine of the African diaspora who fell in love with the dessert on her travels to Salvador, in the Brazilian state of Bahia. Read more about her travels and culinary discoverieshere.
Chicory Coffee Flan
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Lovers of Vietnamese iced coffee (cà phê sữa đá) will appreciate the dark roasted flavor of chicory coffee in this creamy flan. A touch of bitterness from the chicory root and the classic addition of sweetened condensed milk round out this make-ahead dessert.
Labneh Panna Cotta with Orange Blossom Granita
This dessert is all about contrast—in temperature, texture, and flavor. Smooth and creamy panna cotta is paired with a lightly floral, lightly sweet granita for an icy, cool bite. A base of tangy, tart apricot jam and a garnish of crispy crumbled toasted baguette finishes off each plate.
Pandan Panna Cotta with Mango and Pink Peppercorn
有时被称为东南亚的香草,pandan leaves offer a sweet grassy note and faint nuttiness to both desserts and savory dishes. I’ve tasted their unique flavor in steamed rice at Southeast Asian restaurants, wrapped around grilled chicken and fish, and baked into a surprisingly delicious Thai-style durian custard. My favorite health spa even adds it to their water instead of cucumbers or lemons. But I find the leaves particularly delicious infused into creamy ingredients like coconut milk and dairy.This recipe is inspired by a trip I took to Vietnam and my resulting obsession with pandan tea. One day I was frantically putting together a menu for an impromptu dinner party, but I was stuck on what to do for the dessert finale. On this particular day I was sipping my late-afternoon cup of pandan tea (a souvenir from that trip) when the idea struck to steep some of the dried leaves into cream and make a pandan-flavored panna cotta.Panna cotta is my go-to quick dessert. It’s simple to throw together before friends show up and does its magical congealing thing in the fridge while the evening progresses. Aside from the ease in making it, I find the cool, ethereal lightness is really nice at the end of a big meal; it manages to be rich without being heavy. The key is to avoid adding too much gelatin—we’re going for just barely holding its shape and super jiggly here, as opposed to the springy texture of Jell-O.One of my favorite Thai treats is mango sticky rice, and the best version I know has pandan in the coconut sauce that’s spooned on top. With that in mind, I chose mangos for the topping for this pandan-scented dessert. March is prime Ataulfo—aka Champagne—mango season, so be sure to search them out. They are those smaller, kidney-shaped yellow mangos you’ll find at any grocer with a good produce section, but especially at Asian or Latin markets. With extra sweetness and richer flavor than other mangos, they’re perfectly delicious just diced—no need to macerate in sugar or employ other such tricks. But a sprinkling of crushed pink peppercorns on top does add pretty color and a little fragrant punch to complete the dish.I first tried this recipe with the dried pandan leaf tea I’d brought back from Vietnam, but stateside it’s easier to find frozen pandan leaves in the freezer aisle at Asian markets; they revive beautifully once thawed.
栗子奶油布丁
Rich, luxurious chestnut puree settles toward the bottom of each ramekin, creating a beautiful ombré effect in this Corsican riff on the French classic. Available online, it has a texture that’s a cross between smooth almond butter and pastry filling.
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More Flan + Custard

Bourbon Custard with Berry Dust Meringues
A silky and creamy custard topped with shards of candy-like meringue and sweet-tart fresh berries, this dessert is rich but not too heavy. The bourbon in the custard cuts through the dairy and adds mellow caramel and vanilla notes.
Classic Panna Cotta
意大利语“煮熟的奶油”,Panna Cotta是一种烹饪悖论;它的豪华质地掩盖了它荒谬的简单准备。明智的明胶是完美的潘纳·科塔(Panna Cotta)的秘诀:太多了,您的甜点会像果冻一样弹跳,太少了,您会带着一个悲伤的,流鼻涕的布丁。我们已经确定了此食谱中的适当比例,该配方产生了完美的软木棉布,并具有适量的摇摆。新鲜的香草豆种子香水碱混合物,而奶油酪乳则增加了平衡的汤丝。这种甜点的光滑甜度乞求酸度和酸味的迹象。您最喜欢的甜食果酱或蜜饯的温暖小费只会做到这一点。
弗兰食谱

Savory or sweet, these creamy takes on traditional Spanish custard are delicious for any time of day.