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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Caramelize a tube pan (a mold with a central tube).
In a saucepan, heat the milk with the lemon zest and sugar until it reaches a temperature of 60°C (140°F).
Remove from heat and let it rest.
In another bowl, mix the whole eggs and yolks with the heavy cream, then add the milk mixture, stirring well.
Place the cherries at the base of the caramelized mold, and pour the flan mixture over them.
Cook in a bain-marie (water bath) for 30 to 40 minutes.
Refrigerate for at least 4 hours before unmolding.
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If fresh cherries are not available, you can use frozen, canned, or maraschino cherries as substitutes.
Ensure the caramelized mold is evenly coated to prevent sticking when unmolding.
For a smoother texture, strain the flan mixture before pouring it into the mold.
Refrigerating the flan for at least 4 hours helps it set properly and enhances its flavor.
Can I use a different type of fruit instead of cherries?
Yes, you can substitute cherries with other fruits like berries or sliced peaches, but the flavor and color will differ.
What is a bain-marie, and why is it used?
A bain-marie, or water bath, is a method of cooking where the mold is placed in a larger pan filled with hot water. It ensures even cooking and prevents the flan from curdling.
Can I make this flan ahead of time?
Yes, this flan can be made a day in advance and stored in the refrigerator until ready to serve.
How do I know when the flan is done cooking?
The flan is done when the edges are set, but the center still jiggles slightly when shaken. It will firm up further as it cools.
Can I use low-fat milk or cream for this recipe?
While you can use low-fat milk or cream, the texture and richness of the flan may be slightly affected. Full-fat ingredients are recommended for the best results.
