Finally, someone else beats the eggs before adding other ingredients. I am 78 and have been doing that for all my cooking years. That is one beautiful flan.
Are you kidding baking it for 3 hours then the counter 2 hour then in the fridge 8 hours is just ridiculous. A flan needs to go in the oven for 40-60 minutes then on the counter for 30 minutes.
I’m happy to see that flan is becoming more popular. I grew up with this delicious dessert. At home we make Flan Borracho (drunken flan): little rectangular sponge cakes drenched in a cinnamon and rum sugary syrup, and covered with flan. One big Pyrex is never enough, believe me!
Thanks Julia! I made this for Thanksgiving yesterday and everyone loved it! The directions were detailed and clear. I switched out vanilla for the lemon zest.
I like Julia. For some reason I am just discovering her today. Her voice and cadence is very easy for me to understand and process. I have some auditory issues and there's something about her that works for me
Good for you! I've been watching Julia on America's Test Kitchen shows on TV, and more recently online, for YEARS. She's a wonderful instructor, always very clear about exactly what to do - she inspires confidence in the home cook. All of the ATK cooks do a great job, but she's one of my favorites. I've learned so much from ATK!
I always add vanilla bean to my flan and cook it in a water bath on the stove top. Oven works too always use a pan of water to place the loaf pan. You can also use small cups for individual size.
The best part about a slow cooker over stove top is that I can walk away, as I worry about the cat knocking something onto the stove unsupervised. The other thing about a slow cooker is that I can put it outside in the summer time and not heat up the house! 💕🌞🌵😷
I have some suggestions for how to teach this recipe. 1. Tell people to have the 2 Tbsp warm water ready ahead of time. You don't want to be messing with the faucet or microwave while watching the caramel. 2. Tell people to make sure their loaf pan will fit in their slow cooker ahead of time. If it won't, what else can they use? 3. Tell people to make sure they have a safe way to get the hot loaf pan out of the slow cooker. Two pair of pliers sound good to me. Few people have those fancy mitts you use. 4. Tell people they need a wire rack to cool it on. 5. Tell people upfront that they need to cool it at least 10 hours.
I place the loaf pan in a twine cradle that overhangs the crock pot on all 4 sides (2 strands on each of the 4 sides). Just gather the ends together tightly to lift it out.
While we were in Baja, California, my high school sweety and I got married, after 20 years of separation. Seeing as if we eloped, i.e., didn't have anybody from the USA present, I prepared our wedding cake, a 'flan cake' with the same caramel topping as seen in this UA-cam offering, which, while living in a beach house in Mexico, seemed to be the perfect idea! My wife loved it!
That was a great cooking video. My mouth was watering at the end. It is so nice to see you in your series. I'm looking forward to making some tuna and salmon salad sandwiches this week.
The best part about a slow cooker over stove top or oven is that I can walk away, as I worry about the cat knocking something onto the stove unsupervised. The other thing about a slow cooker is that I can put it outside in the summer time and not heat up the house! 💕🌞🌵😷
@@mangos2888 It's a bit old for their UA-cam content as the uploads from their TV shows here started after Kimball's departure. But you can probably find it on one of the streaming services they use.
"You must have an oval slow cooker to fit the bread tin." Or you could use a round pan? 🤔 I love flan, so thanks for this, I can't wait to try your recipe!
Hello to the team. My metal mold does not fit in my slow cooker, but I have a Pyrex mold that does. Is it a bad idea to make this recipe in a Pyrex mold? Thank you very much!
Flans are a holiday staple here in the Philippines. We call them leche flan. I've had my share of bad tasting flan but I've never tried to make one myself. This seems easier so I mighr try it!
You know, I hear cooks and chefs constantly saying they strain custards and puddings to remove lumps and bits of cooked eggs. I have been making custards, puddings, etc. for about 55 years and have never had this issue or had to strain the custard. I wonder about these chefs' cooking skills!
My flan is about the same volume as yours, or even more, but I only use half a can of condensed milk. Does it mean mine is less sweet than yours or yours is sweeter than mine already is?
They check it periodically until it's the right temp. Then they begin filming and check it while recording but they act like it's the first time checking. TV magic.
Would this work in an Air Fryer? I have the ATK top rated Vortex. How about on 'Reheat' with a temp of 180ºF? Would you cover the pan so the hot air is not blowing directly on the surface of the custard? (I don't have a slow-cooker.)
😄 My dad pronounces it the same way: "Car-m'l." I thought he was an outlier. (No idea where he got it from....) I did a double-take when SHE started saying it! 👀
Seriously? It's a REGIONAL American pronunciation! I'm originally from the Midwest now living in the South. The U.S. is a huge country and DIFFERENT regions pronounce words DIFFERENTLY. They're NOT WRONG, just DIFFERENT. If you're American, you know this. So stop already. 🙄
She added no salt, no vanilla, didn't cover it before putting it in with aluminum foil. I don't know but this is not a good recipe, if you notice all the holes in the actual flan it's s not a smooth flan.
ATK really needs to address obesity it is running rampant in this country. Recipes with less sugar and fat would be nice to watch and if anyone can make a dish that is very tasty is ATK.
Are you kidding baking it for 3 hours then the counter 2 hour then in the fridge 8 hours is just ridiculous. A flan needs to go in the oven for 40-60 minutes then on the counter for 30 minutes.
This is a longer recipe because it uses the slow cooker and it’s more of a fail safe option as it’s setting the custard at 180°F. If you make flan in the oven it’s usually set between 200°F to 350°F, depending on the recipe. This means you have a higher risk of over cooking and curdling the flan where the moisture starts to leak out of the custard. The flan could also start to boil and you’ll get bubbles forming. You could also cook flan in a steamer with plastic wrap over it, and it would be faster as the ambient temperature would be around 212°F, so the cook time could probably be reduced to 30-45 minutes. If you forget then it could also overcook.
Finally, someone else beats the eggs before adding other ingredients. I am 78 and have been doing that for all my cooking years. That is one beautiful flan.
I always beat eggs before adding them to batter, dough, or sauces.
Are you kidding baking it for 3 hours then the counter 2 hour then in the fridge 8 hours is just ridiculous. A flan needs to go in the oven for 40-60 minutes then on the counter for 30 minutes.
Nothing else makes sense.
@@bngr_bngrare YOU kidding. She makes a wonderful recipe and your issue is that her recipe is different than yours?
People have been beating eggs for hundreds of years. Glad you are figuring this out at age 78.
Slices??
You mean that's not one serving? 🤩
The first batch is for the chef! 😂
I’m happy to see that flan is becoming more popular. I grew up with this delicious dessert. At home we make Flan Borracho (drunken flan): little rectangular sponge cakes drenched in a cinnamon and rum sugary syrup, and covered with flan. One big Pyrex is never enough, believe me!
On holidays, we make flan with components. It has a little extra emphasis for the adults!❤😂😂
Thanks Julia! I made this for Thanksgiving yesterday and everyone loved it! The directions were detailed and clear. I switched out vanilla for the lemon zest.
I like Julia. For some reason I am just discovering her today. Her voice and cadence is very easy for me to understand and process. I have some auditory issues and there's something about her that works for me
She is pretty chill in her instructions!❤
She's probably my favorite from ATK. Bridgette is awesome to.
Good for you! I've been watching Julia on America's Test Kitchen shows on TV, and more recently online, for YEARS. She's a wonderful instructor, always very clear about exactly what to do - she inspires confidence in the home cook. All of the ATK cooks do a great job, but she's one of my favorites. I've learned so much from ATK!
The flan looks so beautiful! If I bake it in the oven, what temperature and how long? Thank you !
I always add vanilla bean to my flan and cook it in a water bath on the stove top. Oven works too always use a pan of water to place the loaf pan. You can also use small cups for individual size.
That looks so good yum yum
The best part about a slow cooker over stove top is that I can walk away, as I worry about the cat knocking something onto the stove unsupervised. The other thing about a slow cooker is that I can put it outside in the summer time and not heat up the house! 💕🌞🌵😷
Fun fact if you substitute pineapple juice for the water in the caramel sauce it comes out awesome!
I have some suggestions for how to teach this recipe. 1. Tell people to have the 2 Tbsp warm water ready ahead of time. You don't want to be messing with the faucet or microwave while watching the caramel. 2. Tell people to make sure their loaf pan will fit in their slow cooker ahead of time. If it won't, what else can they use? 3. Tell people to make sure they have a safe way to get the hot loaf pan out of the slow cooker. Two pair of pliers sound good to me. Few people have those fancy mitts you use. 4. Tell people they need a wire rack to cool it on. 5. Tell people upfront that they need to cool it at least 10 hours.
I place the loaf pan in a twine cradle that overhangs the crock pot on all 4 sides (2 strands on each of the 4 sides). Just gather the ends together tightly to lift it out.
I usually watch recipes a few times before trying them out, not for the first time WHILE also following it 😂
While we were in Baja, California, my high school sweety and I got married, after 20 years of separation.
Seeing as if we eloped, i.e., didn't have anybody from the USA present, I prepared our wedding cake, a 'flan cake' with the same caramel topping as seen in this UA-cam offering, which, while living in a beach house in Mexico, seemed to be the perfect idea!
My wife loved it!
Congratulations!
My family love flan and I want to thank you for making it easy to make with lots of tips and explanations. Great!
That was a great cooking video. My mouth was watering at the end. It is so nice to see you in your series. I'm looking forward to making some tuna and salmon salad sandwiches this week.
The best part about a slow cooker over stove top or oven is that I can walk away, as I worry about the cat knocking something onto the stove unsupervised. The other thing about a slow cooker is that I can put it outside in the summer time and not heat up the house! 💕🌞🌵😷
Well, Flan was just added to my Thanksgiving menu :)
This is incredible! Will be making for friends and family. Oh, and for me! ❤️❤️❤️❤️❤️
A little on the big side?
We clearly have different opinions on what a slice of flan should be
😂
Do tres leches next. I couldn't click on this video fast enough 😂
Yaaaaaaasssssss ❤
ATK did a tres leches cake years ago on Cook's Country TV (S6, E9 - Sweet on Texas).
@charlieharris3240 Ooh, I'll see if I can find it here. Thank you!
@@mangos2888 It's a bit old for their UA-cam content as the uploads from their TV shows here started after Kimball's departure. But you can probably find it on one of the streaming services they use.
Looks delish, love the slow cooker cook method!
Hi Julia. Thank you for this lesson.
Looks delicious!!
"You must have an oval slow cooker to fit the bread tin." Or you could use a round pan? 🤔
I love flan, so thanks for this, I can't wait to try your recipe!
A winner for sure
It looks amazing. Thanks for the video.
I love flan. It's an easy recipe.
I thought you were channeling Dan at the end 🤣🤣 I will make this for a family dinner.
Uuuh, this is a dessert 😂
Hello to the team. My metal mold does not fit in my slow cooker, but I have a Pyrex mold that does. Is it a bad idea to make this recipe in a Pyrex mold? Thank you very much!
Missed opportunity to have Lan Lam on this video and title it "Flan with Lan"
Flans are a holiday staple here in the Philippines. We call them leche flan. I've had my share of bad tasting flan but I've never tried to make one myself. This seems easier so I mighr try it!
Beautiful and so simple. Thank you.
Yum! ♥️😋
PTL…❤️Flan; thank you for sharing 💯💌!
great!
That looks tasty,I had a vegan version of flan with cream cheese love it
Perfection!!! 😋
Perfect
Would this work for creme brûlée?
Thank youuuuuuuuuu 🎉
Should have pass itthrough a strainer. To catch the big bits ofegg whites.
What "big bits of egg whites"? Those slices looked pretty damn smooth to me.
You know, I hear cooks and chefs constantly saying they strain custards and puddings to remove lumps and bits of cooked eggs. I have been making custards, puddings, etc. for about 55 years and have never had this issue or had to strain the custard. I wonder about these chefs' cooking skills!
Yummy‼️
My flan is about the same volume as yours, or even more, but I only use half a can of condensed milk. Does it mean mine is less sweet than yours or yours is sweeter than mine already is?
3:15 lemon zest is acidic?
Yes
Never use lemon zest in a flan. The flavor just won’t be the same.
nice and easinly
In the Philippines, we burn the caramel directly in the pan that we will pour the flan in
Modern Julia child...... delishus.
if she strained the custard before she put the lemon zest ,even better ,love the flan.
One time, I want them to check the temperature and it’s not there yet. 😅
How come they always check it and it’s the exact one degree they’d want?!!
They check it periodically until it's the right temp. Then they begin filming and check it while recording but they act like it's the first time checking. TV magic.
A knife is the best checker.
ua-cam.com/video/ivFOgVTx6vs/v-deo.html (4:41-7:25)
Editing to save the viewer time!
Can we do in oven. Don’t have slow cooker?
oven is the traditional way, in a water bath
If there are bubbles in the flan, it overcooked. This looks like a great way to avoid all that.
Crock pot. Or slow cooker ? Low setting ?
Crock Pot is the name of a particular brand of slow cooker, though any slow cooker on low setting could be used.
Lemon zest non organic is good ?
Did I miss something? Julia says 2-3 hours on low. But on the close up of the slow cooker, it says “High”.
Take a drink every time she says, "Into the ... it goes," or a variation.
Looks like the Filipino Leche Flan
Would this work in an Air Fryer? I have the ATK top rated Vortex. How about on 'Reheat' with a temp of 180ºF? Would you cover the pan so the hot air is not blowing directly on the surface of the custard? (I don't have a slow-cooker.)
I'm guessing it wouldn't: air fryers use superheated air, and flan is cooked relatively "low and slow", with the water bath moderating the heat.
@annedwyer797 agree
I wonder why you do not butter the pan?
Because the sauce becomes liquid as it rests, releasing the flan easily. It’s not a cake.
The Language Police are upset abt Julia's standard pronunciation of "carmel"!
❤❤❤❤❤
180 °F or 180 °C??
F.
ATK is in Boston, Massachusetts, USA, so Farenheit is always used in ATK recipes.
👋
need oven directions ;-;
Too many bubbles on the outside. Looked like it was perfect in the middle. When I cook a flan it has no bubbles.
You get a gold star
Hi I'm sorry but in a true caramel flan there are not any hole in it..
Car-a-mel. Sugars are car-mel-ized, candied sugar is car-a-mel.
Sugars are car a mel ized. It’s the same word.
😄 My dad pronounces it the same way: "Car-m'l." I thought he was an outlier. (No idea where he got it from....)
I did a double-take when SHE started saying it! 👀
I hear car mel
It's care-uh-muhl; care-uh-muhl-ized. SAME WORD
Seriously? It's a REGIONAL American pronunciation! I'm originally from the Midwest now living in the South. The U.S. is a huge country and DIFFERENT regions pronounce words DIFFERENTLY. They're NOT WRONG, just DIFFERENT. If you're American, you know this. So stop already. 🙄
No vanilla😏
Not a freebie - they have recipes to sell.
She added no salt, no vanilla, didn't cover it before putting it in with aluminum foil. I don't know but this is not a good recipe, if you notice all the holes in the actual flan it's s not a smooth flan.
Yes, and I would have used a strainer to pour into the loaf pan first. But def vanilla.
Those were tiny holes on the very outside edge of the flan. The sliced interior looked quite smooth.
No no no pithy pithy pithy!
Consider putting the zester above the lemon so you can control your flavor, please.
I'm pretty sure she's made this enough times that she knows how much she's zesting.
ATK really needs to address obesity it is running rampant in this country. Recipes with less sugar and fat would be nice to watch and if anyone can make a dish that is very tasty is ATK.
This isn't the Dean Ornish cooking channel.
Are you kidding baking it for 3 hours then the counter 2 hour then in the fridge 8 hours is just ridiculous. A flan needs to go in the oven for 40-60 minutes then on the counter for 30 minutes.
This is a longer recipe because it uses the slow cooker and it’s more of a fail safe option as it’s setting the custard at 180°F.
If you make flan in the oven it’s usually set between 200°F to 350°F, depending on the recipe. This means you have a higher risk of over cooking and curdling the flan where the moisture starts to leak out of the custard. The flan could also start to boil and you’ll get bubbles forming.
You could also cook flan in a steamer with plastic wrap over it, and it would be faster as the ambient temperature would be around 212°F, so the cook time could probably be reduced to 30-45 minutes. If you forget then it could also overcook.
🙄
A flon with carmel on top? What language is this?
Rachesterian
For the love of God - No More julia at home!
Then don’t watch or subscribe.
Why are you watching?
More slop for the pigs.
Lmao someone’s mad
?
I'm guessing you'll enjoy a big serving then.
I love bacon.
@@bngr_bngr Me too. Pork, bacon, shellfish, whatever ATK has on offer.
I believe it’s pronounced “caramel” not “carmel”.
Nah. It’s a regional difference in the US.
@@hopsiepikeagree
I’m A BIG FLAN of FlANN 🥹🤪
FLAN FAN, FAN FAN, FLAN FAN, FAN FLANS¿😜
❤❤❤