Flan A Golden Treat

Flan is one of those desserts that when it turns out well, it is truly a masterpiece.It all depends how it comes out of it's mold.Like any upside down dessert , the best part is when you flip it and see a bronzy cap of caramel.It's what makes this traditional custard so special , the deliciously browned top . David Tanis wrote of his experiences making it in his City Kitchen column. In yesterday's New York Times Dining section.Flan is a traditionally Spanish dessert although the French have more or less the same dessert called creme caramel or creme renversee.On it's own, flan is an easily made custard, perfect for neophytes new to custard making.It is cooked blend of just milk sugar and eggs, left to set.Creating the caramel top is a little bit trickier.It has to be made before the custard and then first spooned into the mold.It should be a deep rich brown color and will continue cooking even after leaving the burner.Just remember,Mr.Tanis warns,that caramel can be very hot and can cause burns if it.s spilled.Be careful when spooning it into the individual molds.Make the flan hours later and then leave it in the fridge for two to three hours to firm up. Most flans have an eggy taste which is pleasant enough.Mr.Tanis amps it up by adding blood orange juice and zest.The fruit imparts a delicate ,exotic flavor ,reminiscent of Iberian orange groves.He also adds non traditional spices such as coriander, cardamon and fennel seeds.These aromatic herbs perfume it, perhaps a nod to the spice markets across the Straits of Gibralter in Morocco.You can do your own variations with either a drop of vanilla, or better yet,coffee or chocolate.Flan can also benefit from rosemary or even bay leaf. The Internet has some interesting flan recipes and ideas too.There are pumpkin,buterscotch and coconut laced flans. Just don't pick an ingredient that will overpower the caramel.It really is the star of the shoe. Flan is a delicious finish to a meal.There's something wonderful about the marriage of custard and topping.This blend is what makes this light egg custard deep and complex.