What's the difference between creme brulee and flan? 10pts.?!
I know they're both custards and have caramelized sugar!. I just can't see the difference!. Thanks for the helpWww@FoodAQ@Com
Answers:
They are both custards and are fairly similar in taste (at least in my opinion)!. There is a big difference in texture!. I find creme brulee tends to be closer to a dense puddling and flan is more jello like in texture!. also, flan typically sits in a pie shell, while creme brulee typically sits in a small white ceramic container with the sugar as a hard "crust" on topWww@FoodAQ@Com
Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème br?lée, which is custard with a hard caramel top!.
The dish has spread across Europe and the world!. Both 'crème caramel' and 'flan' are French names, but have come to have different meanings in different regions!. In Spanish-speaking countries and in North America, 'flan' refers to crème caramel; this was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context and also in the Philippines!. Elsewhere, including in France, 'flan' usually means a custard tart, often with a fruit topping!. In Europe and many Commonwealth countries, the dish is generally known as crème caramel or crème de custard (by the Spanish-Peruvians)!.
Creme Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F!.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil!. Remove from the heat, cover and allow to sit for 15 minutes!. Remove the vanilla bean and reserve for another use!.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color!. Add the cream a little at a time, stirring continually!. Pour the liquid into 6 (7 to 8-ounce) ramekins!. Place the ramekins into a large cake pan or roasting pan!. Pour enough hot water into the pan to come halfway up the sides of the ramekins!. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes!. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days!.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top!. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top!. Using a torch, melt the sugar and form a crispy top!. Allow the creme brulee to sit for at least 5 minutes before serving!.
**************************************!.!.!.
Flan
1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt
To make the caramel: have ready a 2-quart round flan mold and a large roasting pan!. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan!. Place over medium-high heat and cook until the sugar begins to melt!. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon!. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold!. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside!.
Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot!.
Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame!. Bring the cream to a brief simmer, stirring occasionally!. Take care not to let the cream come to a full boil to prevent it from spilling over!.
In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt!. Whisk until the mixture is pale yellow and thick!. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook!. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth!. Pour the custard into the caramel-coated mold!.
To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard!. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly!. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight!.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan!. Place a dessert plate on top of the flan and invert to pop it out!.Www@FoodAQ@Com
The dish has spread across Europe and the world!. Both 'crème caramel' and 'flan' are French names, but have come to have different meanings in different regions!. In Spanish-speaking countries and in North America, 'flan' refers to crème caramel; this was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context and also in the Philippines!. Elsewhere, including in France, 'flan' usually means a custard tart, often with a fruit topping!. In Europe and many Commonwealth countries, the dish is generally known as crème caramel or crème de custard (by the Spanish-Peruvians)!.
Creme Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F!.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil!. Remove from the heat, cover and allow to sit for 15 minutes!. Remove the vanilla bean and reserve for another use!.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color!. Add the cream a little at a time, stirring continually!. Pour the liquid into 6 (7 to 8-ounce) ramekins!. Place the ramekins into a large cake pan or roasting pan!. Pour enough hot water into the pan to come halfway up the sides of the ramekins!. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes!. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days!.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top!. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top!. Using a torch, melt the sugar and form a crispy top!. Allow the creme brulee to sit for at least 5 minutes before serving!.
**************************************!.!.!.
Flan
1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt
To make the caramel: have ready a 2-quart round flan mold and a large roasting pan!. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan!. Place over medium-high heat and cook until the sugar begins to melt!. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon!. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold!. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside!.
Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot!.
Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame!. Bring the cream to a brief simmer, stirring occasionally!. Take care not to let the cream come to a full boil to prevent it from spilling over!.
In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt!. Whisk until the mixture is pale yellow and thick!. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook!. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth!. Pour the custard into the caramel-coated mold!.
To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard!. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly!. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight!.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan!. Place a dessert plate on top of the flan and invert to pop it out!.Www@FoodAQ@Com
Flan: Sugar is caramelized in a pan and then added to the bottom of the dish, the flan mixture is then added on top of the caramelized sugar and allowed to set!. The caramelized sugar sticks to the set flan!. To serve, the flan is flipped upside down onto the serving dish so that the caramelized sugar is on the top!.
Creme Brulee: A much richer custard is made and then added to serving dishes and allowed to set!. Then regular granulated sugar is added to the top and then caramelized with a torch!.Www@FoodAQ@Com
Creme Brulee: A much richer custard is made and then added to serving dishes and allowed to set!. Then regular granulated sugar is added to the top and then caramelized with a torch!.Www@FoodAQ@Com
They pretty much have the same ingredients but a creme brulee is much harder to make!. A flan is a very sweet custard in which the sugar leeches out of the eggs to make the syrup and a brulee is less sweet custard that is also baked!. The brulee is finished by putting sugar on top which is caramelized with a blowtorch to make a crisp candy shell on top!.Www@FoodAQ@Com
flan doesnt have a hard carmelized coating like creme brulee!. the hard sugar coating on brulee is put on by either a torch or broiler!.Www@FoodAQ@Com
Their origins are different!. also Creme Brulee has a hard sugar top, whereas the caramel on flan is generally softWww@FoodAQ@Com
Gelatin!. It's a key ingredient in flan!.Www@FoodAQ@Com
flan doesnt have the crisp flame burt top!. Its the same thing just from different origins, but they are both Latin based dessertsWww@FoodAQ@Com
Flan (also called Crème caramel, or caramel custard) is a rich custard dessert with a layer of soft caramel on top, as opposed to crème br?lée, which is custard with a hard caramel top!.
It's all about the br?lée; that's the torched, sugary coating on top!. Flans also served whole, outside of dish; br?lée is served in the dish!.Www@FoodAQ@Com
It's all about the br?lée; that's the torched, sugary coating on top!. Flans also served whole, outside of dish; br?lée is served in the dish!.Www@FoodAQ@Com
bordersWww@FoodAQ@Com
One is French and the other is Mexican!?Www@FoodAQ@Com