This week Steph from A Whisk and a Spoon chose Caramel-Topped Flan on pages 395-397 from Baking: From My Home to Yours* I had no coconut milk at hand, so I used cooking cream with 15 % fat, the full fat version sounded to rich for me. I made another substitution, I used vanilla pod seeds instead of vanilla extract. Although I skimmed off the bubbles and foam, there were lots of holes in the flan. I had only an 18 cm Ø pan on hand, so there were two more small portions left, which my sons enjoyed as Crème brûlèe.
Verdict: We like the crisp caramel layer on Crème brûlée more than the runny caramel sauce.
Fore more Caramel-topped Flans and the reipe visit the blogroll at the Tuesday’s With Dorie website.
*=Affiliate-Link to Amazon