Brits Try American Flan for the first time! [Did it wobble] ??

Brits Try American Flan for the First Time (Made From Scratch in the UK!)
We’re a British family diving into an American classic: FLAN—aka caramel custard / crème caramel—made from scratch in our UK kitchen! 🇬🇧❤️🇺🇸 From melting the amber caramel to the all-important water bath (bain-marie), we follow the classic method Americans love and taste it for the very first time. Will it wobble like a dream… or crack under pressure? 😅

In this episode you’ll see: silky custard, glossy caramel, no-bubble, no-crack techniques, and our honest first-bite reactions. If you grew up with Mexican flan, Cuban flan, Puerto Rican flan, or classic American diner flan, tell us how we did and what you’d change!

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Method (Short & Sweet)
Caramel: Heat sugar (and optional water) over medium until deep amber. Immediately coat base/sides of pan.

Custard: Whisk eggs gently (don’t foam). Add milks, vanilla, salt. Strain into a jug.

Bake: Pour custard over set caramel. Place pan in a roasting tray, add hot water halfway up the sides. Bake at 320°F / 160°C for ~45–60 min until edges set, centre jiggles like jelly.

Chill: Cool, then refrigerate at least 4 hours (overnight best).

Unmould: Warm the base briefly or run a thin knife around the edge, invert, and release that glossy caramel sauce!

PRO TIPS (Avoid Cracks & Bubbles)
Don’t over-whisk—keep it silky, not foamy.

Strain the custard before pouring.

Low & slow: 300–325°F (150–165°C) is safer than blasting heat.

Water bath is non-negotiable for ultra-smooth custard.

Jiggle test: Pull it when the centre wobbles like set gelatin.

Overnight chill for the cleanest slices and deepest caramel flavour.

❓FLAN FAQ
Is flan the same as crème caramel?
Pretty much! Same technique: caramel + baked custard + water bath.

Can I skip condensed/evaporated milk?
Yes—swap for whole milk/cream (about 3 cups / 720 ml total dairy). It’ll be lighter and a bit less “American-diner” sweet.

Why did mine crack?
Usually overbaking or no water bath. Stop at a wobble; it sets in the fridge.

Why bubbles?
Over-whisking or too-hot oven. Keep the custard gentle and the oven moderate.

👨‍👩‍👧 About Us
We’re Mr. H & Friends, a British family exploring American food culture—smoking meats, diner classics, Southern favourites, state fair icons, and nostalgic desserts—with our community cheering us on. Your tips shape what we cook next!

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Comment your state/city and how your family makes flan (evaporated vs. heavy cream? citrus zest? cinnamon?).

Suggest the next American dessert we should try: banana pudding, key lime pie, pecan pie, tres leches, or cheesecake?

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Max Length 17.7"
Max Width 13.8"
Max Thickness 6.2"
Max Weight 4.4 lbs

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